Grilled Hawaiian Ham Kabobs Food

HAWAIIAN KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. , Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.

HAWAIIAN KABOBS

Steps:

• STEP 1: PREPARE MARINADE
• Drain pineapple, reserving 1/2 cup juice.
• Place pineapple chunks & veggies in large bowl (or large zipper-sealed plastic bag and set aside.
• In saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings. Bring to a boil.
• Reduce heat & simmer, uncovered, for 5 minutes.
• Pour over vegetable mixture--cover & refrigerate at least 1 hour (but 6 hours is ideal), stirring occasionally.
• STEP 2: KABOB PREP.
• Remove pineapple & vegetables from marinade & reserve marinade.
• Alternate pineapple, green pepper, onion, mushrooms, and tomatoes on skewers.
• Grill kabobs for 20 minutes or until soft, turning and basting with marinade often.
• Serve over rice, if desired.

GRILLED HAWAIIAN HAM KABOBS

Steps:

• Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.
• In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).
• Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.
• Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.
• Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
• Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.

HAWAIIAN HAM KABOBS

Steps:

• Assemble the kabobs, alternating with the sliced Honey Ham, pineapple, red onion and peppers.
• Brush the kabobs with olive oil and season with salt and pepper.
• Grill the kabobs over high heat, turning during cooking. We grilled ours for about 5-7 minutes total.
• Remove the kabobs from the grill, season with fresh thyme leaves and serve immediately.

SWISS HAM KABOBS

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper., Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce.

HAWAIIAN FRUIT KABOBS

Steps:

• Drain pineapple; combine pineapple juice with wine, lemon juice, oil, honey, and garlic.
• Cut the yams into 2-inch chunks and the bananas in 1-inch thick slices. Add yams, bananas, and onions to marinade. Let stand in refrigerator overnight, or for at least 2 hours at room temperature. Turn several times; drain, reserving marinade.
• Alternately thread pineapple, yam, banana, and an onion, then repeat, ending with a cube of pineapple, on 12 skewers. Grill 5 inches above heat 8 to 10 minutes, turning skewers to brown all sides, brushing with marinade as you turn. Serves 12.
• The Great International Barbecue Book.

HAM AND PINEAPPLE KABOBS

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.