I just made Ham Skewers glazed in a sticky pineapple grilling sauce with charred ham steak and veggies, and honestly nothing else on my grill stands a chance.

Jump to Recipe

I’m obsessed with these Hawaiian ham skewers. I love the way ham steak bites hit next to juicy pineapple chunks and charred bell pepper.

Ham Skewers that don’t try too hard but still taste like a party in your mouth. And the sauce is sticky, sweet, a little salty, and just wrong in the best way.

But it’s the contrast, salty ham next to bright Ham Pineapple and crunchy pepper, that makes me swoon. I bring them to every summer cookout because people lose their minds.

Short, loud, messy food. You need these in life.

Ingredients

Print Recipe (No Advertisments)

Ham cubes: the salty, meaty star — hearty protein, grill-friendly and comforting.
Plus pineapple chunks: sweet-tart bites that cut the saltiness.
Red bell pepper: bright crunch and color, feels fresh.
Basically green bell pepper: earthy crunch that balances sweetness.
Red onion: sharp, slightly sweet layers that caramelize nicely.
Zucchini rounds: optional soft veggie, soaks up sauce pleasantly.
Wooden skewers: hold everything together, makes it easy to flip.
Pineapple juice: adds fruity tang and helps make a glaze.
Brown sugar: deep, molassy sweetness that browns on the grill.
Soy sauce: salty umami backbone, keeps things savory.
Ketchup: tomato tang and body for a quick glaze.
Vinegar: bright acid to balance sweet and salty.
Garlic: aromatic punch, small but impactful.
Ginger: warm zing, fresh if you can.
Cornstarch slurry: thickens the sauce so it sticks.
Oil for brushing: prevents sticking and adds sheen.
Red pepper flakes: optional heat that wakes the palate.
Salt and pepper: basic seasoning, don’t skip lightly.
Plus lime wedges: optional citrus squeeze for brightness.

Ingredient Quantities

1 lb ham steak, cut into 1 inch cubes

2 cups pineapple chunks (fresh or canned, drained if canned)

1 large red bell pepper, cut into 1 inch pieces

1 large green bell pepper, cut into 1 inch pieces

1 medium red onion, cut into wedges

1 medium zucchini, sliced into 1/2 inch rounds (optional)

8 to 10 wooden skewers, soaked in water 30 minutes

3/4 cup pineapple juice

1/4 cup packed brown sugar

1/4 cup low sodium soy sauce

2 tbsp ketchup

1 tbsp rice vinegar or apple cider vinegar

2 cloves garlic, minced

1 tsp fresh grated ginger or 1/4 tsp ground ginger

1 tsp cornstarch mixed with 1 tbsp cold water (for thickening)

1 tbsp olive oil or vegetable oil (for brushing)

1/4 tsp red pepper flakes or a pinch of cayenne, optional

Salt and black pepper to taste

Lime wedges for serving, optional

How to Make this

Print Recipe (No Advertisments)

1. Soak the wooden skewers in water for at least 30 minutes so they dont burn, then cut the ham steak into 1 inch cubes and chop the red and green bell peppers, red onion into wedges and the zucchini into 1/2 inch rounds if using.

2. In a medium saucepan combine 3/4 cup pineapple juice, 1/4 cup packed brown sugar, 1/4 cup low sodium soy sauce, 2 tbsp ketchup, 1 tbsp rice or apple cider vinegar, 2 cloves minced garlic, 1 tsp grated fresh ginger (or 1/4 tsp ground), and the 1/4 tsp red pepper flakes or pinch of cayenne if you want heat. Stir to combine.

3. Bring the sauce to a simmer over medium heat, let it bubble for 3 to 4 minutes so the sugar melts and flavors blend. Taste and add salt and black pepper to your liking, but remember the soy sauce is salty.

4. Mix the 1 tsp cornstarch with 1 tbsp cold water until smooth, then slowly whisk that slurry into the simmering sauce to thicken. Cook another 1 to 2 minutes until glossy and slightly thickened, then remove from heat. Reserve about 3 to 4 tbsp of the sauce in a small bowl for basting if you want extra glaze later.

5. Thread the ham cubes, pineapple chunks, bell peppers, onion wedges and zucchini onto the soaked skewers, alternating pieces so everything cooks evenly. Try not to pack them too tight.

6. Preheat your grill or grill pan to medium high and brush the grates or pan lightly with 1 tbsp olive oil or vegetable oil to prevent sticking.

7. Season the assembled skewers lightly with salt and pepper, then brush both sides with some of the prepared pineapple grilling sauce. Place skewers on the hot grill and cook about 3 to 4 minutes per side, turning so each side gets nice char marks and the vegetables are tender but still have bite.

8. During the last minute of grilling brush the reserved sauce over the skewers to build a sticky glaze. If you like more caramelization, turn up heat briefly but watch closely so the sugar does not burn.

9. Remove skewers from the grill and let rest a minute. Sprinkle a little fresh black pepper and extra red pepper flakes if you want more kick.

10. Serve hot with lime wedges on the side for squeezing over, and enjoy with rice or a simple salad.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Bowl (for soaking skewers and reserving sauce)
4. Medium saucepan
5. Measuring cups and spoons
6. Whisk
7. Tongs
8. Basting brush
9. Grill or grill pan
10. Plate or tray for assembling skewers

FAQ

Q: Can I use metal skewers instead of wooden ones?

A: Yes. Metal skewers work great and you dont need to soak them. They conduct heat a bit so be careful when handling. If you use wooden skewers make sure to soak 30 minutes so they dont burn.

Q: How long do I grill or broil the skewers?

A: Grill over medium heat about 8 to 10 minutes, turning every 2 to 3 minutes until ham is heated through and veggies are charred at the edges. In the oven broil on high 6 to 8 minutes, watching closely so nothing burns.

Q: Can I make the skewers ahead of time?

A: Yes. You can marinate the ham in the sauce up to 4 hours ahead, or assemble skewers and keep covered in the fridge for a few hours. Wait to brush with the cornstarch-thickened glaze until just before cooking so it doesnt get gummy.

Q: My sauce is too runny. How do I thicken it?

A: Stir the 1 tsp cornstarch into 1 tbsp cold water, then add to the simmering sauce. Cook 1 to 2 minutes until it thickens. If its still thin, make another tiny slurry. Dont add cold cornstarch directly or it will clump.

Q: Can I swap ingredients for allergies or preference?

A: Sure. Use turkey or chicken instead of ham, or replace soy sauce with tamari or coconut aminos for gluten free. If you dont like spicy leave out the red pepper flakes. Pineapple gives the signature sweet tang so try to keep that element.

Q: How do I store and reheat leftovers?

A: Keep leftovers in an airtight container in the fridge up to 3 days. Reheat in a 350°F oven 8 to 10 minutes or on a skillet over medium heat until warmed through. Microwaving works but veggies can get soggy.

HAWAIIAN HAM SKEWERS Recipe Substitutions and Variations

Ham steak: swap with smoked turkey breast or Canadian bacon for same salty, meaty vibe; for a leaner option use thick-cut pineapple-glazed chicken pieces instead.
Pineapple chunks: fresh is best but canned packed in juice works fine; or use mango or peach chunks if you want a sweeter, tropical twist.
Low sodium soy sauce: use tamari for gluten free, or coconut aminos if you need less salt and a slightly sweeter flavor.
1 tsp cornstarch: replace with arrowroot powder for a clearer glaze, or use 1 tbsp all purpose flour mixed with a little water if that’s all you got.

Pro Tips

1. Marinate the ham cubes in half the sauce for 20 to 30 minutes before skewering so they soak up flavor, but dont marinate longer than an hour or the salt from the soy sauce will make them tough.

2. Put harder veggies like red onion and bell pepper on the ends of the skewers and softer stuff like pineapple and zucchini in the middle so everything cooks more even. Leave a little space between pieces so heat circulates and you get better char.

3. Keep a small bowl of extra sauce off to the side for basting only during the last minute of grilling. If you baste too early the sugar will burn and taste bitter, but using it at the end gives a sticky glossy glaze.

4. If you dont have a grill, use a hot grill pan or broiler and finish under high heat for just 1 to 2 minutes to get caramelization. Watch it the whole time because that sugar goes from perfect to burned way faster than you think.

HAWAIIAN HAM SKEWERS Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made Ham Skewers glazed in a sticky pineapple grilling sauce with charred ham steak and veggies, and honestly nothing else on my grill stands a chance.

Servings

servings

Calories

365

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Bowl (for soaking skewers and reserving sauce)
4. Medium saucepan
5. Measuring cups and spoons
6. Whisk
7. Tongs
8. Basting brush
9. Grill or grill pan
10. Plate or tray for assembling skewers

Ingredients

1 lb ham steak, cut into 1 inch cubes
2 cups pineapple chunks (fresh or canned, drained if canned)
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, sliced into 1/2 inch rounds (optional)
8 to 10 wooden skewers, soaked in water 30 minutes
3/4 cup pineapple juice
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
2 tbsp ketchup
1 tbsp rice vinegar or apple cider vinegar
2 cloves garlic, minced
1 tsp fresh grated ginger or 1/4 tsp ground ginger
1 tsp cornstarch mixed with 1 tbsp cold water (for thickening)
1 tbsp olive oil or vegetable oil (for brushing)
1/4 tsp red pepper flakes or a pinch of cayenne, optional
Salt and black pepper to taste
Lime wedges for serving, optional

Directions

Soak the wooden skewers in water for at least 30 minutes so they dont burn, then cut the ham steak into 1 inch cubes and chop the red and green bell peppers, red onion into wedges and the zucchini into 1/2 inch rounds if using.
In a medium saucepan combine 3/4 cup pineapple juice, 1/4 cup packed brown sugar, 1/4 cup low sodium soy sauce, 2 tbsp ketchup, 1 tbsp rice or apple cider vinegar, 2 cloves minced garlic, 1 tsp grated fresh ginger (or 1/4 tsp ground), and the 1/4 tsp red pepper flakes or pinch of cayenne if you want heat. Stir to combine.
Bring the sauce to a simmer over medium heat, let it bubble for 3 to 4 minutes so the sugar melts and flavors blend. Taste and add salt and black pepper to your liking, but remember the soy sauce is salty.
Mix the 1 tsp cornstarch with 1 tbsp cold water until smooth, then slowly whisk that slurry into the simmering sauce to thicken. Cook another 1 to 2 minutes until glossy and slightly thickened, then remove from heat. Reserve about 3 to 4 tbsp of the sauce in a small bowl for basting if you want extra glaze later.
Thread the ham cubes, pineapple chunks, bell peppers, onion wedges and zucchini onto the soaked skewers, alternating pieces so everything cooks evenly. Try not to pack them too tight.
Preheat your grill or grill pan to medium high and brush the grates or pan lightly with 1 tbsp olive oil or vegetable oil to prevent sticking.
Season the assembled skewers lightly with salt and pepper, then brush both sides with some of the prepared pineapple grilling sauce. Place skewers on the hot grill and cook about 3 to 4 minutes per side, turning so each side gets nice char marks and the vegetables are tender but still have bite.
During the last minute of grilling brush the reserved sauce over the skewers to build a sticky glaze. If you like more caramelization, turn up heat briefly but watch closely so the sugar does not burn.
Remove skewers from the grill and let rest a minute. Sprinkle a little fresh black pepper and extra red pepper flakes if you want more kick.
Serve hot with lime wedges on the side for squeezing over, and enjoy with rice or a simple salad.

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.