Ham And Pineapple Kabobs Food

MAPLE, HAM, & PINEAPPLE KABOBS

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

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.

HAWAIIAN HAM & PINEAPPLE KEBABS

Steps:

• Begin by cubing the ham into 1" pieces. Cut the fresh pineapple into 1" chunks and cut the pepper and onion into 1" pieces.
• Skewer the ham, pineapple, pepper and onion on to pre-soaked, wooden skewers or metal skewers.
• In a bowl, whisk together the brown sugar, pineapple juice, ketchup, Worcestershire sauce, vinegar, hot sauce, garlic powder and pepper. Whisk together until brown sugar dissolves into the liquid. Glaze should be smooth.
• Place the kebabs on a grill that has been pre-heated to medium-high heat. Brush the kebabs with the glaze. Grill the kebabs for 4-6 minutes per side, turning them twice. After turning each time, brush the kebabs again with the glaze.
• After cooking, remove from the grill and serve right away while warm.

HAM KABOBS

Steps:

• In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.

HAM AND PINEAPPLE KEBABS

Steps:

• Soak skewers in water for at least 30 minutes.
• Prepare a medium-hot grill.
• Thread pineapple, ham, and cherries onto skewers, dividing the ingredients equally.
• In a small bowl, combine remaining ingredients.
• Brush over ham skewers.
• Grill kebabs until lightly browned, about 5 minutes.

GRILLED HAM & PINEAPPLE KABOBS

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!

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.

ROLL-UP HAM AND PINEAPPLE KABOBS

Steps:

• Spread tortillas with dressing; top with 2% Milk Singles, ham and lettuce. Roll up.
• Cut each roll-up into 4 pieces. Thread onto 8 skewers alternately with fruit.
• Sprinkle with hot sauce.