In a rice cooker, add chicken broth, and pineapple juice and water to make 4 cups of liquid. Add 2 cups rice (white or brown).
When rice is almost done cooking, add bell pepper and onion in oil of your choice to a large skillet and sauté for 1-2 minutes. Add the ham. Sprinkle the brown sugar over it stir as it melts.
Put the pineapple and mustard into the rice cooker and mix with the rice. Then pour the rice mixture over the ham mixture in the skillet. Pan fry for 3-5 minutes, until some of the rice is browned. Serve hot. Leftovers heat up really well in a skillet.