I took leftover ham and paired it with bright pineapple to create Leftover Ham Appetizers that look simple but hide a clever shortcut you’ll want to try.

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I grew up thinking ham was only for sandwiches, until I discovered these Ham Kabobs. The mix of cooked ham and bright pineapple chunks hits sweet and salty in a way thats impossible to ignore.

My kids love them and can even help with the skewers, which makes serving them feel kind of celebratory not fussy. They vanish at gatherings, the exact kind of Leftover Ham Appetizers people text about asking for the recipe.

There’s something oddly addictive about the simplicity, and once you try them youll look at leftover ham differently.

Ingredients

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Savory cooked ham adds protein and salty flavor, keeps skewers hearty and satisfying.
Fresh pineapple gives sweet, tangy juice, vitamin C and a bright tropical contrast.
Brown sugar caramelizes on grill, boosts sweetness and gives sticky, toasty glaze.
Honey adds depth and extra gloss, natural sweetener with small antioxidant perks.
Dijon brings a sharp tang, balances sweet elements and cuts through richness.
Low sodium soy adds umami, salty background and deeper savory notes.
Melted butter lends richness and helps browning, makes edges golden and tender.
Olive oil helps prevent sticking and adds a light, fruity mouthfeel.

Ingredient Quantities

1 1/2 pounds cooked ham, cubed

4 cups fresh pineapple chunks

1/4 cup packed brown sugar

2 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon low sodium soy sauce

2 tablespoons pineapple juice

2 tablespoons unsalted butter, melted

1 tablespoon olive oil

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes optional

12 to 16 wooden skewers

How to Make this

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1. Soak 12 to 16 wooden skewers in water for 20 to 30 minutes so they dont burn, then preheat your grill to medium high or heat a large heavy skillet over medium high.

2. Cube 1 1/2 pounds cooked ham and cut 4 cups fresh pineapple into similar sized chunks, pat them dry with paper towels so the glaze sticks better.

3. Whisk together 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon low sodium soy sauce, 2 tablespoons pineapple juice, 2 tablespoons melted unsalted butter, 1 tablespoon olive oil, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat until smooth.

4. Thread ham and pineapple onto the soaked skewers, alternating pieces and leaving a little space at each end so they cook evenly.

5. If grilling, oil the grates lightly and place skewers over direct heat; cook about 3 to 4 minutes per side, brushing with glaze after the first flip and again as needed. If pan frying, add a little olive oil to the hot skillet and cook skewers 2 to 3 minutes per side until they get some color, basting often with the glaze.

6. In the last minute of cooking brush a final thick coat of glaze and let it caramelize but watch carefully so the sugar doesnt burn.

7. Remove skewers to a plate and let rest 2 to 3 minutes so the glaze sets up a bit.

8. Serve warm, spoon any leftover glaze over the top, and sprinkle extra black pepper or red pepper flakes if you like it spicier.

Equipment Needed

1. Wooden skewers (12 to 16), soak 20 to 30 minutes so they dont burn.
2. Large mixing bowl for the glaze and to toss the ham and pineapple.
3. Whisk or fork to mix the glaze until smooth.
4. Pastry or basting brush to coat the skewers while they cook.
5. Grill or large heavy skillet (cast iron or heavy-bottomed) preheated to medium-high.
6. Tongs to flip the skewers safely.
7. Measuring cups and spoons for the brown sugar, honey, oils and juices.
8. Paper towels and a serving plate to pat pineapple dry and let skewers rest.

FAQ

Q: How long do I cook the skewers so the ham doesnt dry out? A: Since the ham is already cooked, you only need to heat and glaze them. Grill over medium-high about 3 to 4 minutes per side until the glaze chars a bit. Or broil 4 to 6 minutes total, flipping once. Aim for skewers hot through and the glaze caramelized, roughly an internal temp near 140°F.

Q: Do I need to soak the wooden skewers? A: Yes soak wooden skewers 20 to 30 minutes so they dont burn. Or use metal skewers and youre good to go.

Q: Can I use canned pineapple instead of fresh? A: Yep. Drain the chunks and reserve a little juice to use in the glaze. Canned is sweeter so you might cut the brown sugar or honey by a tablespoon if you dont want it too sweet.

Q: How do I keep the ham from getting tough? A: Dont overcook it. Cut even sized chunks, brush the glaze often while cooking and use the butter in the sauce so it stays moist. Pineapple chunks also help keep things juicy.

Q: Can I make these ahead or freeze them? A: You can assemble skewers up to 24 hours ahead and keep covered in the fridge, but wait to brush on glaze until right before cooking. For longer storage, freeze unglazed skewers up to 2 months, thaw overnight in the fridge, then glaze and cook.

Q: Any easy swaps for allergies or taste? A: For gluten free use tamari or coconut aminos instead of soy sauce. Swap honey for maple syrup if you need, or skip red pepper flakes if kids are eating. The sauce is forgiving so tweak the sugar and heat to your liking.

The Best Ham Pineapple Skewers Recipe Substitutions and Variations

Ham: swap for cooked turkey breast or smoked tofu if you want it meatless. Use the same amount, cube it the same size so it grills evenly.
Fresh pineapple: canned pineapple chunks in juice (drained) or fresh mango chunks work. If using canned, drain and cut back the extra pineapple juice called for by about 2 tablespoons.
Brown sugar: try coconut sugar 1:1 for a deeper caramel note, or maple syrup for a wetter, more complex sweetener. If you use maple syrup, use about 3 tablespoons instead of 1/4 cup and reduce pineapple juice by 1 tablespoon.
Low sodium soy sauce: swap with tamari or coconut aminos for a gluten free option, same amount works fine.

Pro Tips

1. Cut the ham and pineapple into similar sized pieces so everything cooks at the same pace, otherwise some bits will be dry and some still cold, nobody likes that.
2. Reduce about half the glaze in a small saucepan until it gets syrupy, reserve a little of the raw glaze to brush on at the very end so the sugars dont burn while cooking.
3. If you want extra char and a shiny finish, finish the skewers under the broiler for 30 to 60 seconds or hit them quick with a kitchen torch, but watch it closely or the sugar will go from perfect to bitter fast.
4. Use metal skewers if you got them, they conduct heat and help the center heat up faster, or thread pieces snugly so they dont spin when you flip.
5. Make the glaze a day ahead, it actually mellows and gets better overnight, just reheat gently before using and add a splash of pineapple juice if it thickened too much.

The Best Ham Pineapple Skewers Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I took leftover ham and paired it with bright pineapple to create Leftover Ham Appetizers that look simple but hide a clever shortcut you'll want to try.

Servings

servings

Calories

167

kcal

Equipment: 1. Wooden skewers (12 to 16), soak 20 to 30 minutes so they dont burn.
2. Large mixing bowl for the glaze and to toss the ham and pineapple.
3. Whisk or fork to mix the glaze until smooth.
4. Pastry or basting brush to coat the skewers while they cook.
5. Grill or large heavy skillet (cast iron or heavy-bottomed) preheated to medium-high.
6. Tongs to flip the skewers safely.
7. Measuring cups and spoons for the brown sugar, honey, oils and juices.
8. Paper towels and a serving plate to pat pineapple dry and let skewers rest.

Ingredients

1 1/2 pounds cooked ham, cubed
4 cups fresh pineapple chunks
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon low sodium soy sauce
2 tablespoons pineapple juice
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes optional
12 to 16 wooden skewers

Directions

Soak 12 to 16 wooden skewers in water for 20 to 30 minutes so they dont burn, then preheat your grill to medium high or heat a large heavy skillet over medium high.
Cube 1 1/2 pounds cooked ham and cut 4 cups fresh pineapple into similar sized chunks, pat them dry with paper towels so the glaze sticks better.
Whisk together 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon low sodium soy sauce, 2 tablespoons pineapple juice, 2 tablespoons melted unsalted butter, 1 tablespoon olive oil, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat until smooth.
Thread ham and pineapple onto the soaked skewers, alternating pieces and leaving a little space at each end so they cook evenly.
If grilling, oil the grates lightly and place skewers over direct heat; cook about 3 to 4 minutes per side, brushing with glaze after the first flip and again as needed. If pan frying, add a little olive oil to the hot skillet and cook skewers 2 to 3 minutes per side until they get some color, basting often with the glaze.
In the last minute of cooking brush a final thick coat of glaze and let it caramelize but watch carefully so the sugar doesnt burn.
Remove skewers to a plate and let rest 2 to 3 minutes so the glaze sets up a bit.
Serve warm, spoon any leftover glaze over the top, and sprinkle extra black pepper or red pepper flakes if you like it spicier.

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.