Grilled Ham Pineapple Kabobs Food

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GRILLED HAM & PINEAPPLE KABOBS



Grilled Ham & Pineapple Kabobs image

Provided by Amber | Dessert Now Dinner Later

Number Of Ingredients 7

2.5 lbs Pre-Cooked Boneless Ham, casing removed & large diced
1 Large Fresh Pineapple, peeled, cored & large diced
1/2 cup pineapple or orange juice
1/4 cup soy sauce
1/4 cup brown sugar
1/4 tsp dried ground ginger, or to taste
1-2 Tbsp cornstarch + 1-2 Tbsp COLD water

Steps:

  • Combine juice, soy sauce, brown sugar, & ginger.
  • Marinade ham dices in the mixture at least 2 hours or overnight in the refrigerator; I like to use a ziploc bag to keep mine in & occasionally mix it up by squeezing the ham around in the bag. Drain ham & SAVE marinade.
  • After soaking your skewers in water, alternate your ham & pineapple. Leave a little bit of space between them for more even cooking.
  • Heat marinade in a small saucepan over medium heat. You may add additional brown sugar & ginger to taste, if desired. Wait for mixture to come to a boil & add cornstarch/water slurry. Whisk until boiling & thickened up. Keep warm until ready to grill. This makes a nice thick glaze to add to your kabobs.
  • Grill skewers until heated through & starting to caramelize, basting on both sides with your warm glaze.

Nutrition Facts : ServingSize 24 (+) skewers with about 11 pieces per kabob

HAM AND PINEAPPLE KABOBS



Ham and Pineapple Kabobs image

Cooked ham and pineapple chunks threaded onto skewers and coated with a zesty, sweet glaze.

Provided by Lindsay Perejma

Categories     Meat and Poultry Recipes     Pork

Time 23m

Yield 4

Number Of Ingredients 7

3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
¾ pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
skewers

Steps:

  • Preheat grill for high heat.
  • In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  • Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 26.8 g, Cholesterol 47.7 mg, Fat 19.3 g, Fiber 0.9 g, Protein 16.2 g, SaturatedFat 6.2 g, Sodium 1096.9 mg, Sugar 25.3 g

GRILLED HAM & PINEAPPLE KABOBS



Grilled Ham & Pineapple Kabobs image

I made these this year for Easter. All the family and friends loved them. The grill gave it a wonderful flavor!

Provided by GoodFoodMood

Categories     Ham

Time 20m

Yield 20 kabobs, 6-8 serving(s)

Number Of Ingredients 4

2 pineapple (cut in cubes)
1 big ham (cut in cubes)
1/2 cup brown sugar
1 (20 ounce) can crushed pineapple

Steps:

  • Place ham and pineapple on skewers. (I did 3 ham and 2 pineapple per skewer.).
  • Mix together crushed pineapple and brown sugar. If to chunky place in blender until smooth.
  • Make sure your grill is nice and hot. Baste kabobs with pineapple and brown sugar mix.
  • Grill until heated and has nice grill marks. Enjoy!

GRILLED CHICKEN PINEAPPLE KABOBS



Grilled Chicken Pineapple Kabobs image

Looking for a fun and delicious new recipe for the grill? Try these Chicken Pineapple Kabobs tonight!

Provided by ElizabethKnicely

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup ketchup
1/4 cup soy sauce
1/4 cup honey
1 tablespoon mustard
1/2 cup brown sugar
1 teaspoon minced garlic
1 tablespoon lemon juice
2 lbs boneless skinless chicken breasts
1 pineapple
1 red onion
1 green bell pepper
salt, to taste
pepper, to taste

Steps:

  • Add ketchup, soy sauce, honey, mustard, lemon juice, brown sugar and garlic to a small pan and cook for 10 minutes. Remove from heat and allow to cool.
  • Cut chicken, peppers and onion into 1 1/2-inch cubes.
  • Peel and core pineapple and cut into 1 1/2-inch cubes.
  • Place pineapple, chicken and vegetables onto skewers alternating pieces.
  • Transfer 1/2 of sauce to another dish to use when serving.
  • Brush skewers with oil then with sauce and place on heated grill.
  • Baste skewers every 3-5 minutes while cooking. Cook for about 15 minutes.

Nutrition Facts : Calories 631.2, Fat 6.6, SaturatedFat 1.4, Cholesterol 145.3, Sodium 1992.7, Carbohydrate 94.8, Fiber 4.7, Sugar 82.3, Protein 53.2

GRILLED CHICKEN AND PINEAPPLE KABOBS



Grilled Chicken and Pineapple Kabobs image

This recipe is from "Licence to Grill". The episode is "Hot Tub Party". These so so easy to make and very delicous, I'm sure you will enjoy them!!

Provided by Chef mariajane

Categories     Chicken Breast

Time 20m

Yield 8 skewers

Number Of Ingredients 17

4 boneless skinless chicken breasts, cut into 1-inch cubes
1 pineapple, peeled and cut into 1-inch cubes
1 tablespoon liquid honey
2 tablespoons vegetable oil
salt and pepper
8 wooden skewers, - 10-inches soaked in cool water 1 hour before grilling
1 1/2 cups coconut milk
1 tablespoon lime zest
3 tablespoons fresh lime juice
8 garlic cloves, minced
2 green onions, finely chopped
2 teaspoons coriander seeds, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground pepper
1 tablespoon hot pepper sauce
1 tablespoon grated ginger

Steps:

  • Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1-inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
  • Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
  • Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
  • Preheat barbecue to 375F or medium high heat.
  • Oil grill to prevent from sticking.
  • Place a 4-inch by 10-inch piece of aluminum foil in the center of BBQ grill rack.
  • Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3-4 minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from BBQ. place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
  • MARINADE:.
  • In a large bowl, combine all marinade ingredients and mix until well comvined. In a separate small bowl, add 1/2 cup of the marinade; whisk in the honey and reserve for basting the kabobs later.

Nutrition Facts : Calories 250.8, Fat 14.3, SaturatedFat 9.4, Cholesterol 34.2, Sodium 115.6, Carbohydrate 17.1, Fiber 2.7, Sugar 11.3, Protein 15.9

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