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Ham & Pineapple Kabobs

For a twist on the usual holiday fare, we turn ham and pineapple into juicy kabobs. The marinade gets its zip from hoisin, teriyaki and soy sauces. —Chandra Lane-Sirois, Kansas City, Missouri
  • Total Time
    Prep: 30 min. + marinating Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 1/4 cup hoisin sauce
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup teriyaki sauce
  • 1 tablespoon honey
  • 1-1/2 teaspoons rice vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • KABOBS:
  • 2 pounds fully cooked boneless ham, cut into 1-inch pieces
  • 1 large fresh pineapple, peeled, cored and cut into 1-in. cubes (about 4 cups)

Directions

  • In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat.
  • Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.
Nutrition Facts
1 kabob: 144 calories, 3g fat (1g saturated fat), 39mg cholesterol, 1109mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 15g protein.

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