Reviewed: Jan. 10, 2012

I made a double batch to freeze some for future busy nights. It's full of flavor!

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Reviewer:

JodiJean

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

It was pretty good! I used a whole fresh pineapple and then some pineapple juice for more liquid. I doubled all the mayo/mustard stuff and added the horseradish that someone suggested (the ball and chain said that made the whole dish). I had to turn up the heat (425) and cover it after 15 minutes because it was not at all warmed through. I also didn't use the bell pepper, blah, but did have fresh chopped tomotoes and pickled jalapenos at the table. It was a great way to use up holiday leftovers but not sure it will go into the rotation.

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Reviewer:

arthistorybabe

Cooking Level: Expert

Reviewed: Jun. 5, 2011

Maybe my new favorite dish. I substituted Greek yogurt for the mayo and used crushed pineapple instead of chunks, which I will continue to do. It's reminiscent of Hawaiian haystacks, but better!

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Reviewer:

bwtbmama

Reviewed: May 5, 2011

I liked this a lot...so did the people I was cooking for.

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Reviewer:

lv2cook

Cooking Level: Expert

Reviewed: Dec. 13, 2010

Awesome recipe! I made a couple changes. I added 3pc bacon, 1cup mushroom (instead of pepper), and 2cups baby shell noodles (instead of rice). After all was cooked, I fried all together with the onion. Also, I used 1/4cup Mayo & mixed this with the 1/2cup pineapple juice, 1/2tsp garlic salt, 1tsp dry mustard, 1tbsp Dijon mustard, 1/2tsp garlic pepper. This I poured over top once everything was in the casserole dish. Covering in pineapple chunks & mozza/cheddar cheese, then baking the last 5min without a cover. AMAZING!!!

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Reviewer:

BrittCBrock

Cooking Level: Expert

Home Town: Camrose, Alberta, Canada

Living In: Rimbey, Alberta, Canada

Reviewed: Oct. 7, 2010

This was a good, quick weeknight recipe. I think it could have baked longer. The green peppers and onions were still a bit crunchy. It was pretty good reheated for lunch. Another nice thing was that I keep most of the ingredients in the cupboard.

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Reviewer:

Growmyown

Reviewed: Sep. 30, 2010

I made this recipe and it was actually better cold. The flavor came out of the ham and pineapple. GREAT lunch.

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Reviewer:

JEFF1953

Reviewed: May 11, 2010

This was soooo good!!!

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Reviewer:

Donles

Reviewed: Jan. 31, 2010

I thought this was very good. It is different and thats what I liked about.

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Reviewer:

N Morski

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Home Town: Hamburg, New York, USA

Reviewed: Nov. 19, 2009

This is a fantastic meal with a few adjustments. Use 1/2 cup mayo / 1/2 cup sour cream for the sauce. It made it a little less tart. I have used broccoli, zucchini, green onions instead of the green pepper. Very tasty!

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