We usually keep grilling simple — for us, BBQ equals burgers. My husband is a pro at cooking hamburgers to juicy perfection, and we’ve always loved them. We’ve tried grilling chicken a few times, but burgers have been our go-to.
Recently we hosted a family lunch. Our previous barbecue at my parents’ place had featured burgers, so my mom asked for something different this time. We were a little disappointed, since we love our burgers and my husband’s grilling skills, but we decided to try something new.
We made Grilled Ham & Pineapple Kabobs and they were a hit — sweet, moist, and full of flavor. My parents couldn’t stop raving about how soft and juicy the ham was. We even used the same glaze on some chicken, and that turned out great too. Now I’m excited to expand our grilling repertoire beyond burgers.
Grilled Ham & Pineapple Kabobs
Ingredients
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2.5 lbs
Pre-cooked boneless ham, casing removed & cut into large dice -
1
Large fresh pineapple, peeled, cored & cut into large dice -
½ cup
Pineapple or orange juice -
¼ cup
Soy sauce -
¼ cup
Brown sugar -
¼ tsp
Ground ginger, or to taste -
1–2 Tbsp
Cornstarch + 1–2 Tbsp cold water (for slurry)
Instructions
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In a bowl, combine the pineapple or orange juice, soy sauce, brown sugar, and ground ginger.
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Place the diced ham in the marinade and refrigerate for at least 2 hours or overnight. A zipper bag works well — squeeze the bag occasionally to ensure the ham is well coated. Drain the ham before assembling the skewers, but reserve the marinade.
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Soak wooden skewers in water for 30 minutes to prevent burning. Thread the ham and pineapple onto skewers, alternating pieces and leaving a little space between them for even cooking.
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Heat the reserved marinade in a small saucepan over medium heat. Taste and add more brown sugar or ginger if you prefer it sweeter or spicier. When the mixture comes to a boil, whisk in the cornstarch slurry (cornstarch mixed with cold water) and simmer until the glaze is thick and glossy. Keep the glaze warm for basting.
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Grill the skewers over medium heat until the ham is heated through and the pineapple begins to caramelize. Baste both sides with the warm glaze while grilling. Serve hot.
Notes
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