Recipes Everyday Cooking Tahitian Spam 4.5 (4) 3 Reviews 1 Photo If you love Spam like my family does, then this is a recipe for you! Super quick and easy. Put on a bed of rice and you've got yourself a meal. My mom made this when I was a kid and I still make it today. Recipe by annettelovestocook Updated on October 19, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 (13.5 ounce) can pineapple chunks, drained (juice reserved) 1 cup water ½ cup brown sugar 2 tablespoons vinegar 2 tablespoons cornstarch 2 green bell peppers, chopped 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), chopped Directions Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes. Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes. I Made It Print Nutrition Facts (per serving) 301 Calories 16g Fat 34g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 301 % Daily Value * Total Fat 16g 20% Saturated Fat 6g 28% Cholesterol 40mg 13% Sodium 784mg 34% Total Carbohydrate 34g 12% Dietary Fiber 1g 4% Total Sugars 28g Protein 8g Vitamin C 38mg 192% Calcium 37mg 3% Iron 1mg 6% Potassium 301mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved