Caribbean paella, with smoked ham, shrimps and pineapple

Heat oil in a pan and sauté black forest smoked ham with garlic, onion, and green pepper. Add pineapple, lemon zestl and rice. Add plenty of salt and pepper.

Pour chicken stock into pan and bring to a boil. Turn down the heat, cover and simmer for 15 minutes.

Add shrimps and tomatoes and continue cooking for 3 to 5 minutes or until shrimps are cooked. Stir rice well, check seasoning and remove lemon.