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Ham skewers with rice and pecan salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious ham and pineapple skewers with capsicum served with a hearty rice and pecan salad.
Ingredients:
  • 65.00 gm tomato sauce
  • 21.00 gm salt-reduced soy sauce
  • 45.00 gm brown sugar
  • 65.63 gm pineapple juice
  • 20.00 ml white vinegar
  • 1/4 small pineapple, peeled, cored, cut into 3cm pieces
  • 1 green capsicum, cut into 3cm pieces
  • 1 large red onion, cut into 3cm pieces
  • 400g ham steaks, cut into 3cm pieces (see note)
  • 450g packet 2 1/2 minute microwave brown rice
  • 165.00 ml pecans, chopped
  • 1 large celery stalk, thinly sliced
  • 125.00 ml chopped fresh flat-leaf parsley leaves, plus extra sprigs to serve
  • 36.40 gm extra virgin olive oil
Instructions:
  • In a small saucepan over medium heat, blend together tomato sauce, soy sauce, sugar, juice, and vinegar. Stir and cook for 3 to 4 minutes until the sugar dissolves. Let it simmer for another 5 minutes until slightly thickened. Set aside.
  • Skewer pineapple, capsicum, onion, and ham in a colorful pattern on 8 skewers. Preheat a chargrill pan or barbecue to medium heat. Grill skewers, brushing with sauce, for 15 minutes until caramelized and veggies are tender.
  • While the rice is cooking according to the instructions on the packet, transfer it to a generous bowl. Mix in the pecans, celery, parsley, lemon juice, and oil. Season with salt and pepper, and toss everything together until well combined.
  • Present the skewers alongside a bed of fluffy rice and pecan salad, delicately garnished with fresh parsley.

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