Crispy Ham & Jalapeño Skillet with Charred Pineapple
Ingredients
- 1 poundham (diced)
- 2 cupsfresh pineapple (cut into chunks)
- 2jalapeño peppers
- 1 mediumred onion
- 1 tablespoonolive oil
- 1lime
- 2 clovesgarlic
- ¼ teaspoonred pepper flakes
- 2 tablespoonsoy sauce
- 1 tablespoonhoney
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 pound ham into bite-sized cubes.
- 02
Dice 1 medium red onion.
- 03
Mince 2 garlic cloves.
- 04
Slice 2 jalapeños into thin rings, removing seeds if you prefer less heat.
- 05
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat olive oil in a large cast-iron or heavy skillet over medium-high heat. Once shimmering, add the diced ham and cook for 3 to 4 minutes, stirring occasionally, until the edges crisp and brown slightly. Transfer to a plate.
- 02
In the same skillet, add the diced red onion and cook for 2 minutes until it softens and catches some color. Add the minced garlic and red pepper flakes, stir constantly for 30 seconds until fragrant.
- 03
Return the ham to the skillet. Add the pineapple chunks and cook for 3 to 4 minutes, stirring gently, until the pineapple caramelizes in spots.
- 04
Pour in the soy sauce and honey, tossing everything together until the sauce coats the ham and pineapple. Cook for 1 minute more.
- 05
Squeeze the lime juice over the skillet and top with sliced jalapeños and fresh cilantro. Taste and adjust heat with more red pepper flakes if you like. Serve warm over rice or with crusty bread.
Spice Tips
For a gentle kick, seed the jalapeños before cooking. For serious heat, leave the seeds in or add another pinch of red pepper flakes. If you like smoky-spicy, swap half the red pepper flakes for smoked paprika.
Serve over jasmine or white rice, or with warm tortillas for a casual dinner. Leftovers keep well in the refrigerator for 2 days and reheat beautifully.