I’m telling you Ham And Pineapple Kabobs will have everyone arguing over the last skewer and suddenly your backyard looks like a luau.

Jump to Recipe

And I’m obsessed with Ham And Pineapple Kabobs. I love the salty-sweet hit when a chunk of 1 lb cooked ham, cut into 1 inch cubes (leftover spiral ham or ham steak works great) meets juice from a fresh pineapple.

At a Hawaiian Cookout they disappear first, because they’re messy, sticky, and loud with flavor. I don’t care about fancy plates.

I want the char, the caramel, the pop of pineapple that fights the ham. They’re finger food that makes me grin every time.

Seriously. Give me that mix and I’m happy to eat straight off the skewer.

Right now.

Ingredients

Print Recipe (No Advertisments)

Cooked ham: salty, meaty bite that’s the protein star and so satisfying.
Fresh pineapple: juicy sweetness and bright acid that cuts through the salt.
Red bell pepper: crunchy, colorful crunch and a mild, fresh flavor.
Red onion: sharp, slightly sweet edge that softens when it gets grilled.
Brown sugar: sticky caramel notes that make the outside nicely caramelized.
Soy sauce: adds savory umami and depth, makes things taste grounded.
Honey: glossy sweet glaze that helps everything stick and caramelize.
Pineapple juice: brightens the glaze and keeps the sweetness balanced.
Olive oil: keeps things from drying and helps get a nice char.
Garlic powder: quick savory punch without messing up the texture.
Black pepper: little heat and earthiness, not overpowering at all.
Salt: brings out every flavor, use just enough so it sings.
Wooden skewers: classic campy vibe, make it easy to flip and serve.
Fresh cilantro or parsley: fresh herbal finish, optional but kind of nice.

Ingredient Quantities

1 lb cooked ham, cut into 1 inch cubes (leftover spiral ham or ham steak works great)

1 medium fresh pineapple, cored and cut into 1 inch chunks (about 3 to 4 cups)

1 red bell pepper, cut into 1 inch pieces

1 small red onion, cut into wedges about 1 inch wide

1/4 cup packed brown sugar

2 tbsp soy sauce

2 tbsp honey

2 tbsp pineapple juice (from the pineapple or canned juice)

1 tbsp olive oil

1 tsp garlic powder

1/4 tsp ground black pepper

Salt to taste (about 1/4 tsp if needed)

8 to 10 wooden skewers, soaked in water for 30 minutes so they dont burn

Optional: 2 tbsp chopped fresh cilantro or parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Soak 8 to 10 wooden skewers in water for at least 30 minutes so they dont burn while grilling.

2. Cut 1 lb cooked ham into 1 inch cubes, core and cut 1 medium fresh pineapple into 1 inch chunks, chop 1 red bell pepper into 1 inch pieces and cut 1 small red onion into 1 inch wedges.

3. In a bowl whisk together 1/4 cup packed brown sugar, 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp pineapple juice, 1 tbsp olive oil, 1 tsp garlic powder, 1/4 tsp ground black pepper and salt to taste (about 1/4 tsp if needed) until smooth.

4. Thread ham, pineapple, red pepper and red onion onto the soaked skewers, alternating pieces so each skewer has a good mix and fits comfortably without crowding.

5. Place skewers on a rimmed baking sheet or tray and brush both sides generously with half of the glaze; reserve the rest for basting while they cook. Let rest 10 minutes so flavors start to meld.

6. Preheat your grill to medium high, about 375 to 400 F, and oil the grates with a paper towel dipped in oil held with tongs so things dont stick.

7. Grill the skewers 8 to 12 minutes turning every 2 to 3 minutes, brushing with reserved glaze each turn, until pineapple has nice char marks, ham is heated through and sugar is caramelized. Watch closely so the sugar doesnt burn.

8. If you dont have a grill you can broil the skewers on a lined baking sheet about 4 to 6 inches from the broiler element for 6 to 10 minutes, turning once and basting, until caramelized.

9. Remove skewers from heat and let them rest 2 to 3 minutes so juices settle and the glaze firms up just a bit.

10. Sprinkle with 2 tbsp chopped fresh cilantro or parsley if using, serve warm and enjoy those sweet salty tropical bites.

Equipment Needed

1. Large mixing bowl and whisk (for the glaze, you can use a fork if you dont have a whisk)
2. Cutting board and a sharp chef knife (for ham, pineapple, pepper and onion)
3. Measuring cups and spoons
4. Rimmed baking sheet or tray (to hold skewers while basting)
5. Pastry or silicone brush (for brushing on the glaze)
6. Grill with tongs or a broiler pan if youre using the oven
7. Kitchen tongs plus a paper towel dipped in oil (to oil the grates safely)
8. 8 to 10 wooden skewers soaked in water and a clean plate or platter for serving

FAQ

Q: How long do I grill the kabobs and at what temp? A: Grill over medium heat for about 10 to 12 minutes, turning every 3 to 4 minutes so the ham chars a little and the pineapple softens. If using a hot gas grill, aim for around 375 to 400 F. Watch closely near the end so the sugar glaze doesn't burn.

Q: Can I use canned pineapple instead of fresh? A: Yes, you can. Drain it well first and pat dry so the glaze sticks. Canned is sweeter and softer, so cut down grilling time a minute or two or they may get mushy.

Q: Do I have to use wooden skewers? A: You can use metal skewers if you have them. If using wood, soak them at least 30 minutes so they dont burn. Also thread ingredients snugly so they dont spin when you turn them.

Q: Can I make these ahead of time? A: You can assemble the kabobs a few hours ahead and keep them covered in the fridge. Wait to brush on the glaze until right before grilling so the brown sugar mix doesnt make the pieces soggy.

Q: How do I keep the veggies and pineapple from falling apart on the skewer? A: Cut everything into similar sized 1 inch pieces and thread them firmly. Place pineapple between ham pieces so juice doesnt drip onto the grill and soften the veggies too much.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge up to 3 days. Reheat in a 350 F oven for 8 to 10 minutes or on a medium grill for a few minutes each side until warmed through. Microwave works too but may make the pineapple softer.

Hawaiian Ham And Pineapple Kabobs Recipe Substitutions and Variations

Ham: swap for cooked chicken breast or leftover rotisserie chicken, or cubed turkey. Both soak up the glaze well, just watch cooking time so they dont dry out.
Fresh pineapple: use canned pineapple chunks in juice or ripe mango pieces if you want a sweeter, softer bite. If canned, drain but save a little juice for the glaze.
Soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter flavor.
Brown sugar or honey in the glaze: replace with maple syrup or agave nectar for a different sweetness and thinner glaze, reduce the added pineapple juice a bit if it gets too runny.

Pro Tips

1. Let the skewers sit with the glaze for at least 10 minutes before grilling, it helps the sugar stick so you get a better caramelized crust, but dont let them sit too long or the pineapple will start to weep and make everything soggy.

2. Cook over medium high but watch closely and turn every 2 minutes, sugar burns fast. If flare ups happen, move skewers to a cooler part of the grill for a minute, then finish them where the marks look best.

3. If your ham is a bit dry, brush a little extra pineapple juice or melted butter on the cubes before skewering, it keeps them juicy and helps the glaze cling. Also cut pieces uniform so everything cooks at the same rate.

4. No grill? Broil, yes, but use a foil lined pan and keep the rack lower so the sugar caramelizes and not burns. Stand by the oven, use tongs to turn, and baste on the last minute for the best shiny finish.

Hawaiian Ham And Pineapple Kabobs Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m telling you Ham And Pineapple Kabobs will have everyone arguing over the last skewer and suddenly your backyard looks like a luau.

Servings

servings

Calories

321

kcal

Equipment: 1. Large mixing bowl and whisk (for the glaze, you can use a fork if you dont have a whisk)
2. Cutting board and a sharp chef knife (for ham, pineapple, pepper and onion)
3. Measuring cups and spoons
4. Rimmed baking sheet or tray (to hold skewers while basting)
5. Pastry or silicone brush (for brushing on the glaze)
6. Grill with tongs or a broiler pan if youre using the oven
7. Kitchen tongs plus a paper towel dipped in oil (to oil the grates safely)
8. 8 to 10 wooden skewers soaked in water and a clean plate or platter for serving

Ingredients

1 lb cooked ham, cut into 1 inch cubes (leftover spiral ham or ham steak works great)
1 medium fresh pineapple, cored and cut into 1 inch chunks (about 3 to 4 cups)
1 red bell pepper, cut into 1 inch pieces
1 small red onion, cut into wedges about 1 inch wide
1/4 cup packed brown sugar
2 tbsp soy sauce
2 tbsp honey
2 tbsp pineapple juice (from the pineapple or canned juice)
1 tbsp olive oil
1 tsp garlic powder
1/4 tsp ground black pepper
Salt to taste (about 1/4 tsp if needed)
8 to 10 wooden skewers, soaked in water for 30 minutes so they dont burn
Optional: 2 tbsp chopped fresh cilantro or parsley for garnish

Directions

Soak 8 to 10 wooden skewers in water for at least 30 minutes so they dont burn while grilling.
Cut 1 lb cooked ham into 1 inch cubes, core and cut 1 medium fresh pineapple into 1 inch chunks, chop 1 red bell pepper into 1 inch pieces and cut 1 small red onion into 1 inch wedges.
In a bowl whisk together 1/4 cup packed brown sugar, 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp pineapple juice, 1 tbsp olive oil, 1 tsp garlic powder, 1/4 tsp ground black pepper and salt to taste (about 1/4 tsp if needed) until smooth.
Thread ham, pineapple, red pepper and red onion onto the soaked skewers, alternating pieces so each skewer has a good mix and fits comfortably without crowding.
Place skewers on a rimmed baking sheet or tray and brush both sides generously with half of the glaze; reserve the rest for basting while they cook. Let rest 10 minutes so flavors start to meld.
Preheat your grill to medium high, about 375 to 400 F, and oil the grates with a paper towel dipped in oil held with tongs so things dont stick.
Grill the skewers 8 to 12 minutes turning every 2 to 3 minutes, brushing with reserved glaze each turn, until pineapple has nice char marks, ham is heated through and sugar is caramelized. Watch closely so the sugar doesnt burn.
If you dont have a grill you can broil the skewers on a lined baking sheet about 4 to 6 inches from the broiler element for 6 to 10 minutes, turning once and basting, until caramelized.
Remove skewers from heat and let them rest 2 to 3 minutes so juices settle and the glaze firms up just a bit.
Sprinkle with 2 tbsp chopped fresh cilantro or parsley if using, serve warm and enjoy those sweet salty tropical bites.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.