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
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)
