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Grilled ham and pineapple kabobs with glazed ham, pineapple, peppers and red onio
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Grilled Ham and Pineapple Kabobs

Grilled ham and pineapple kabobs with peppers and red onion are brushed with a sweet brown sugar pineapple sauce and grilled until hot and glazed.
Prep Time20 minutes
Cook Time12 minutes
Course: Main Dishes
Cuisine: American
Keyword: grilled ham and ham and pineapple skewers, grilled ham and pineapple kabobs
Servings: 8 skewers
Author: Trisha Haas - Salty Side Dish

Equipment

  • Grill
  • 12 inch Bamboo Skewers soaked in warm water for 15 minutes
  • mixing bowl
  • whisk
  • Basting brush

Ingredients

  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice
  • 1 lb. fully cooked boneless ham cut into 1-inch cubes
  • 3 cups fresh pineapple cut into 1-inch chunks
  • 1 red onion cut into 1-inch pieces
  • 1 green bell pepper seeds removed and cut into 1-inch pieces

Instructions

  • Preheat a grill over medium-high heat.
  • Add ketchup, brown sugar, garlic powder, salt, and pineapple juice to a mixing bowl. Whisk well until combined and the brown sugar is dissolved.
  • Thread pineapple, ham, green pepper, and red onion onto a pre-soaked 12-inch bamboo skewer. Repeat the pattern until the skewer is filled, leaving room at each end for handling. Continue until all ingredients are used, making approximately 6-8 skewers.
  • Place the kabobs onto the preheated grill and generously brush with sauce.
  • Grill for about 3 minutes, turn the skewers to another side, and generously brush with more sauce. Continue turning and basting about every 3 minutes until all sides are hot and lightly grilled, approximately 12 minutes total. If grilling several skewers at once, baste from the back of the grill toward the front because dripping sauce can cause flare-ups.
  • Remove from the grill and serve immediately.

Notes

  • This recipe makes plenty of sauce. I had about one-third left after grilling, so brush the kabobs generously every time you turn them.
  • I originally intended to add 1 tablespoon Worcestershire sauce but forgot it. I liked the finished sauce without it, so I left it out.
  • I used 12-inch bamboo skewers. Soak them in warm water for about 15 minutes before assembling the kabobs.
  • Fresh pineapple holds up best on the grill. If using canned pineapple chunks, drain them very well before adding them to the skewers.

Nutrition

Serving: 2skewers