Gluten-free · 20 min
Hawaiian-Style Ham Sandwich with Pineapple, Avocado & Ranch Coleslaw
- 20 min
- 2–6 servings
- 555 kcal / serving
A quick weeknight sandwich with smoky ham, sweet pineapple, creamy avocado, and a tangy ranch coleslaw. The crisp slaw and broiled ham come together in minutes for a satisfying bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ small bunchgreen onions (scallions)
- 8 ozham steak, boneless
- ½ smallpineapple
- ¼ cupranch dressing
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- 2whole grain buns or rolls
- avocados
- pineapples
From the pantry: black pepper, brown sugar
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½avocado
- ½ small bunchgreen onions (scallions)
- ½ smallpineapple
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- avocados
- pineapples
Meat & seafood
- 8 ozham steak, boneless
Bakery & bread
- 2whole grain buns or rolls
Sauces, oils & condiments
- ¼ cupranch dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| ham steak, boneless | 8 oz | 16 oz | 24 oz |
| pineapple | ½ small | 1 small | |
| ranch dressing | ¼ cup | ½ cup | ¾ cup |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
| whole grain buns or rolls | 2 | 4 | 6 |
| pineapples | 1 ½ small |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all produce to prep for chopping and mixing.
- Core the pineapple, cut it into quarters, and dice it; place the pieces in a medium bowl.
- Thinly slice the green onions crosswise and add to the same bowl with the pineapple.
- Halve and pit the avocado, scoop out the flesh, and dice it; add to the bowl with the pineapple and onions.
- Toss in the cabbage and ranch dressing, then mix until everything is evenly coated; set the slaw aside.
- Preheat the oven to broil on high and position the rack in the upper third.
- Cut the ham steak into four portions and lay them on a baking sheet; sprinkle the tops with brown sugar and pepper.
- Broil the ham until the tops are browned, about 4–5 minutes; remove from the oven.
- Assemble the sandwiches by placing two ham portions on the bottom halves of the buns, top with a portion of slaw, and cap with the top halves; reserve the remaining slaw for serving.
- Divide the sandwiches between plates and serve with the extra slaw on the side.
Two tips
- Make the slaw ahead and refrigerate for up to 2 hours for faster assembly.
- If you want a different finish, try serving the sandwiches with a side of extra pineapple slices or use the remaining slaw as a refreshing side dish.
Nutrition per serving
- Calories
- 555 kcal
- Protein
- 32 g
- Carbs
- 49 g
- Fat
- 27 g
- Fiber
- 11 g
- Sodium
- 1944 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.