Mom gets all the credit for this recipe. These Hawaiian Ham Kabobs are a great quick, weeknight meal. With a little rough chopping, you can have these all skewered and thrown on the grill in no time. The glaze is the same glaze Mom has put on our holiday ham for as long as I can remember. It’s the perfect sweet & tangy addition to the ham, onions, peppers, and pineapple combo. Mmmm, grilled pineapple…need I say more?!
- 1 lb. fully cooked ham (ham steak or a half ham works – not the spiral sliced kind)
- 1 red bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1 med. white onion
- 2 c. fresh pineapple
- 3 T. packed brown sugar
- 3 T. yellow mustard
- 1 T. water
- 8 grill-safe skewers
- One basting brush
Spray your outdoor grill with cooking spray and bring to medium heat.
Cut the ham into 1 inch cubes; set aside.
Cube pineapple into approximately one-inch pieces. Peppers and onions should be cut into about one-inch squares as well. Grilling tip: Avoid making onion chunks too thin – no thinner than a half inch or so, as they’ll cook too fast.
Build your kabobs by layering the veggies, pineapple, and 2 oz. of ham on each skewer.
Place the kabobs on the preheated grill and close the lid. Cook for about 5 minutes or until veggies start to get brown marks, flip and grill the other side about 5 more minutes. Meanwhile, make the glaze.
To make the glaze, stir together brown sugar, mustard, and water until well combined.
Brush all sides of the kabobs and cook for a few more minutes on each side to caramelize the glaze.
WW Freestyle Info: This recipe makes 8 kabobs. Each kabob is 4 points.