Heat butter in a large deep skillet or wok pan over medium-high heat. Sear the pineapple without stirring, for 3 to 4 minutes, or until the edges of the pineapple chunks start to caramelize. Season the pineapple with salt and black pepper; transfer to a plate.

Heat neutral oil in the same pan used to sear the pineapple, add the carrots and sauté for 4 to 5 minutes. Add the onions and bell peppers, and sauté for 3 minutes. Then stir in the garlic and the ginger and sauté for 20 seconds. Stir in the ham and cook until heated through, about 1 minute.

Push everything in the pan to one side. Add 2 tablespoons sesame oil to the empty side of skillet. Add eggs and scramble until just set. Add the pineapple back in, the rice, soy sauce and remaining sesame oil. Stir the rice mixture and continue to cook the fried rice over medium-high heat for 2 to 3 minutes. Remove from the heat, add extra sesame oil and soy sauce, if desired. Add the snap pes and green onions, toss to combine.

Serve and drizzle with thee yum-yum sauce. Enjoy!

To make the yum yum sauce, whisk all of the ingredients together in a medium bowl until smooth (adding water a little bit at a time- until desired consistency is reached). Refrigerate for at least 1 hour before serving for best flavor. Store leftover sauce in a tightly sealed container or jar for up to 5 days.