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Grilled Ham & Pineapple Kabobs: A Taste of Summer on a Skewer

The first time I had ham and pineapple was at a Hawaiian-themed luau, complete with leis, grass skirts, and a whole roasted pig. I remember being hesitant about the combination at first, but one bite of the sweet and savory mixture, the smokiness from the grill mingling with the juicy pineapple, and I was hooked. Since then, I’ve experimented with the flavor profile, and these Grilled Ham & Pineapple Kabobs are my absolute favorite way to enjoy this classic pairing. They’re quick, easy, and always a crowd-pleaser, especially when the weather turns warm and everyone’s craving a taste of the tropics.

Recipe Overview

Prep Time: 20 minutes
Cook Time: Varies depending on grill
Total Time: Approximately 30 minutes
Servings: 6-8
Yields: 20 kabobs
Dietary Type: Gluten-Free (check ham ingredients), Dairy-Free

Ingredients

2 pineapples, cut into cubes
1 large ham, cut into cubes
1/2 cup brown sugar
1 (20 ounce) can crushed pineapple

Equipment Needed

Grill
Skewers
Blender (optional)
Small saucepan or bowl
Pastry brush or spoon for basting

Instructions

Prepare the skewers: Thread the ham and pineapple cubes onto the skewers. I prefer alternating three ham cubes with two pineapple cubes per skewer, but feel free to arrange them however you like. Make sure to leave a little space at the end of each skewer for easy handling.
Make the glaze: In a saucepan or bowl, combine the crushed pineapple and brown sugar. Stir well to combine. If the mixture appears too chunky for your liking, you can briefly blend it in a blender until it reaches a smoother consistency. This will help the glaze adhere better to the kabobs.
Preheat the grill: Ensure your grill is nice and hot before placing the kabobs on it. Medium-high heat is usually ideal for achieving a nice sear without burning the sugar in the glaze. If using a charcoal grill, wait until the coals are covered with a light ash.
Grill the kabobs: Place the prepared kabobs on the hot grill grates.
Baste the kabobs: Generously baste the kabobs with the pineapple and brown sugar mixture. This will create a beautiful, caramelized crust.
Continue grilling and basting: Grill the kabobs, turning occasionally, until the ham is heated through and the pineapple has developed some nice grill marks. Baste with the pineapple mixture every few minutes to build up the flavor and color. The grilling time will depend on the heat of your grill and the size of the ham and pineapple cubes, but it should take approximately 10-15 minutes total. Keep a close eye on them to prevent burning, especially towards the end of the cooking time.
Serve: Once the kabobs are heated through and have a nice caramelized glaze, remove them from the grill and serve immediately.

Expert Tips & Tricks

Soaking the skewers: If using wooden skewers, soak them in water for at least 30 minutes before assembling the kabobs. This will prevent them from burning on the grill.
Ham selection: Choose a good quality ham that is not overly salty. A honey-glazed ham would also work beautifully in this recipe.
Pineapple ripeness: Ripe pineapple is key for maximum sweetness and flavor. Look for a pineapple that is fragrant and slightly soft to the touch.
Grill temperature control: If your grill is getting too hot, move the kabobs to a cooler part of the grill or reduce the heat. You can also use a grilling mat to protect the kabobs from direct heat and prevent them from sticking.
Glaze consistency: If you prefer a thinner glaze, add a tablespoon or two of pineapple juice to the crushed pineapple and brown sugar mixture.
Make-ahead tip: You can assemble the kabobs ahead of time and store them in the refrigerator until ready to grill. Just be sure to keep them covered to prevent the pineapple from drying out. Prepare the glaze separately and store it in an airtight container in the refrigerator.
Prevent Sticking: To ensure the kabobs don’t stick to the grill, lightly oil the grill grates before placing the kabobs on them.

Serving & Storage Suggestions

Serve the Grilled Ham & Pineapple Kabobs hot off the grill as an appetizer, side dish, or even a light meal. They pair perfectly with rice, grilled vegetables, or a fresh salad. Garnish with chopped fresh cilantro or green onions for a pop of color and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill them again briefly, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them. Be careful not to overcook them when reheating, as the ham can become dry.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	277.2 kcal	N/A
Calories from Fat	3 g	1%
Total Fat	0.4 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	9.1 mg	0%
Total Carbohydrate	72.4 g	24%
Dietary Fiber	5 g	19%
Sugars	61.2 g	244%
Protein	2 g	4%

Variations & Substitutions

Spicy Kabobs: Add a pinch of red pepper flakes to the glaze for a touch of heat. You can also brush the kabobs with a little chili oil before grilling.
Teriyaki Kabobs: Use teriyaki sauce instead of the pineapple and brown sugar glaze.
Chicken or Pork Kabobs: Substitute the ham with chicken or pork cubes. Adjust the cooking time accordingly to ensure the meat is cooked through.
Vegetable Kabobs: Add other vegetables to the skewers, such as bell peppers, onions, zucchini, or cherry tomatoes.
Hawaiian Pizza Skewers: Use small pizza dough squares instead of ham and brush with tomato sauce then top with pineapple and cheese before grilling.
Maple Glaze: Replace brown sugar with maple syrup for a more complex sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use canned pineapple chunks instead of fresh pineapple?

A: Yes, you can use canned pineapple chunks, but fresh pineapple will give you the best flavor. If using canned, make sure to drain them well before using.

Q: How do I prevent the ham from drying out on the grill?

A: Basting the kabobs frequently with the glaze will help keep the ham moist. You can also use a ham that is already cooked and juicy.

Q: Can I make these kabobs in the oven?

A: Yes, you can bake the kabobs in a preheated oven at 375°F (190°C) for about 15-20 minutes, turning occasionally, until heated through and lightly browned. Make sure to baste them with the glaze during baking.

Q: What is the best way to clean the grill after cooking the kabobs?

A: While the grill is still hot, use a grill brush to scrape off any food residue. You can also wipe down the grates with a damp cloth after they have cooled down.

Q: Can I use different types of sugar for the glaze?

A: While brown sugar is recommended, you can experiment with other types of sugar, such as coconut sugar or even a touch of honey for a different flavor profile.

Final Thoughts

These Grilled Ham & Pineapple Kabobs are more than just a recipe; they’re a gateway to summer memories and delightful flavors. The sweet and savory combination, kissed by the grill’s smoky embrace, is simply irresistible. Whether you’re hosting a backyard barbecue or simply craving a taste of the tropics, these kabobs are guaranteed to be a hit. Don’t be afraid to experiment with variations and make them your own. Gather your ingredients, fire up the grill, and get ready to enjoy a taste of sunshine on a skewer! And remember, the best recipes are the ones shared with friends and family, so be sure to spread the love!

Grilled Ham & Pineapple Kabobs Recipe