Heat grill. Cut two 20x18-inch pieces of heavy-duty foil. Fold each in half to form 18x10-inch rectangle.
Place half of ham, carrots, bell pepper and pineapple onto each piece of foil. Drizzle 2 tablespoons sweet-and-sour sauce over ham and vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 minutes or until vegetables are tender and ham is thoroughly heated, turning packets over once.
Meanwhile, cook rice in water as directed on package, omitting margarine or salt. To serve, open packets carefully to allow steam to escape. Serve ham mixture over rice.