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Title: Sweet and Sour Spam in Pineapple Shells
Categories: Wok Spam Sauce
Yield: 4 Servings
| AMERICAN MEASUREMENTS | ||
| 2 | Whole, ripe pineapples | |
| 1/2 | c | Thin sliced carrots |
| 1 | Green bell pepper; cut into pieces | |
| 1 | Red bell pepper; cut into pieces | |
| 1 | Celery stalk; cut in pieces | |
| 1 | Clove garlic; minced | |
| 12 | oz | Can spam |
| 4 | c | (To 6) hot cooked rice |
| SAUCE | ||
| 1 | c | Water |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Vinegar |
| 1/2 | c | Ketchup |
| 2 | tb | Lemon juice |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
Cut each pineapple in half and carefully remove fruit, keeping rinds intact for serving. Cut fruit into chunks and set aside. You should have 4 cups.
Make the sauce; combine water, sugar, vinegar, ketchup and lemon juice in saucepan. Bring to a boil and thicken with a paste made from cornstarch and water. Set aside.
In a skillet or wok, cook carrots, bell peppers, celery and garlic 3 to 4 minutes or until tender-crisp. Cut Spam into cubes and add to vegetables. Add pineapple chunks and sauce. Cook 3 minutes more or until heated through. Serve in reserved pineapple shells with hot rice. Makes 4 servings.
Source: From Karen Ryden, Portland Oregon; First place, Best Spam Recipe, 1997 Oregon State Fair; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
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