Prep time 15 minutes

Cook time 50-60 minutes


1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Chunks

6 Hawaiian style rolls, each cut into 6 pieces

1 1/2 cups shredded Cheddar or Monterey Jack cheese, divided

1 cup chopped cooked leftover ham (5 to 6 oz.)

6 large eggs

1 can (4 oz.) mild diced green chiles, drained

4 tsp. Dijon mustard

1 to 2 tsp. hot sauce, plus more for serving

Sliced green onions, optional garnish


  1. Coat an 8x12-inch Pyrex® Divided Baking Dish with non-stick cooking spray.  Drain the pineapple using a small colander fitted over a 2-cup glass measuring cup; keep the juices (should equal about 3/4 cup).  Add enough water to the pineapple juice to equal 1 cup liquid; stir and set aside.

  2. To each side of the baking dish, evenly arrange 3 cubed rolls (18 pieces), 3/4 cup cheese and half of the pineapple chunks (about 1 cup).  To one side only, add cubed ham.

  3. Whisk together 3 eggs, 1/2 can diced green chiles (2 Tbsp.), 2 tsp. mustard and 1/2 to 1 tsp. hot sauce in a medium bowl.  Whisk in 1/2 cup pineapple juice mixture. Pour over side without ham. Repeat Step 3 for side with ham.

  4. Cover and refrigerate 8 hours or overnight. Remove dish from refrigerator 30 minutes before baking and preheat oven to 350°F.  Bake, uncovered, 50 to 60 minutes until centers are puffed, and knife inserted in center of each side comes out clean.  Let stand 5 to 10 minutes before slicing.  Sprinkle with green onion before serving with additional hot sauce, if desired. 


NOTE:  If Del Monte® Deluxe Gold® Pineapple Chunks are not available, a 20 oz. can of regular Del Monte® Pineapple Chunks may be used.

TIP:  To make this recipe any time other than Easter, use a ½-inch-thick ham steak or ask the supermarket deli for a ½-inch thick slice of ham.

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