This recipe makes a sweet-and-sour ham dish that tastes more like it's Chinese than Hawaiian, but hey, I didn't pick the name.
2 cup cooked ham, cut into 1/2 inch cubes
2 tbs butter
13 oz can pineapple chunks (in syrup or juice, tidbit size is better)
2 medium peppers (green or red), cut into strips
1/2 cup brown sugar
2 tbs corn starch
1/2 cup vinegar
1/2 cup chicken bouillon
2 tsp soy sauce
1-2 medium tomatoes, cut into wedges
3 cup cooked rice
Brown ham cubes in butter. Add pineapple chunks and juice and pepper strips. Cover and simmer for 15 minutes. Mix brown sugar and corn starch. Add vinegar, bouillon and soy sauce. Add mixture and stir until thickened. Add tomato wedges and stir. Serve over hot rice.