There’s something undeniably satisfying about grilling kabobs. They’re easy to make, fun to eat, and packed with flavor. Typically, I stick with classic choices like chicken or beef, but this time I wanted to switch things up with ham and pineapple. The result was a delicious twist on traditional kabobs, blending the savory, smoky ham with the sweet, caramelized pineapple for a mouthwatering combination.

One of the best things about these Grilled Ham and Pineapple Kabobs is that the ham is already fully cooked. This means the grill’s job is simply to warm everything through and add a touch of char for extra flavor. No long grilling times, no worries about undercooked meat. Just a quick and easy way to enjoy a fun and flavorful meal.

Before making this recipe, I’d only ever thought of ham and pineapple as a classic pizza topping. Putting them on skewers and grilling them was a refreshing change, and the sweet and savory balance turned out to be a hit with the family. Whether you’re looking for a simple weeknight dinner or something different for your next cookout, these kabobs are a fantastic way to enjoy ham in a new and exciting way!

Ingredients for Grilled Ham and Pineapple Kabobs

• ORANGE MARMALADE
• PREPARED MUSTARD
• GROUND CLOVES
• FULLY COOKED HAM IN 1 INCH CUBES
• PINEAPPLE CHUNKS
• GREEN PEPPER
• WOODEN SKEWERS

Instructions for Grilled Pineapple ham Kabobs

Prepare the glaze ingredients – In a small bowl, mix marmalade, mustard, and cloves until well combined. This sauce will bring a beautiful balance of tangy and sweet to your kabobs.

Assemble your skewers – Alternate ham, pineapple, and green bell pepper onto pre-soaked wooden or metal skewers, making sure to mix up the flavors for the best bite.

Prep the grill – Moisten a paper towel with cooking oil, then use long-handled tongs to lightly coat the grill grates. This step helps prevent the kabobs from sticking.

Grill to perfection – Place kabobs on the grill over low heat (or broil them 4 inches from the heat). Cook for 5-7 minutes, turning frequently and basting with half of the marmalade grilling sauce until heated through.

Serve and enjoy! – Drizzle the remaining glaze over the kabobs just before serving.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple adds a vibrant flavor, but canned pineapple works just as well. If using fresh, make sure to cut it into even-sized chunks for easy grilling.

What type of ham works best for kabobs?
Fully cooked ham steaks or thick-cut deli ham work best. Avoid raw ham, as it won’t cook through in the short grilling time.

Do I need to soak wooden skewers before grilling?
Yes! Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.

Can I add other veggies to the kabobs?
Absolutely! Try adding red onion, zucchini, cherry tomatoes, or mushrooms for extra flavor and color.

How do I prevent the kabobs from sticking to the grill?
Before grilling, lightly oil the grill grates using a paper towel and tongs. This helps prevent sticking and makes flipping easier.

How do I know when the kabobs are done?
The kabobs are ready when the ham is heated through and the pineapple has light grill marks, usually in 5-7 minutes.

Can I make these kabobs in the oven?
Yes! Bake on a sheet pan at 400°F for 15 minutes, flipping halfway through and basting with sauce.

What sauce pairs well with these kabobs?
The marmalade glaze is delicious, but you can also try teriyaki sauce, honey mustard, or a balsamic glaze for a different twist.

How do I store leftovers?
Store leftover kabobs in an airtight container in the refrigerator for 3-4 days. Reheat on the grill or in the oven.

Can I make this recipe ahead of time?
Yes! Assemble the kabobs a few hours in advance and refrigerate until ready to grill.

FOR MORE RECIPES LIKE THIS, TRY:

• Rosemary Ranch Chicken Kabobs
• Chicken Sausage and Lime Kabobs
• Sausage and Pineapple Skewers
• Grilled Shrimp Skewers

Recipe adapted from Taste of Home.