I’ll never forget my first taste of grilled Hawaiian ham and pineapple kabobs. It was during a summer trip to Oahu with my family, and we were captivated by the island’s vibrant culture and breathtaking landscapes. One evening, as the sun set over Waikiki Beach, we attended a local luau. The scent of tropical fruits and smoky meats filled the air, and that’s when I first experienced the magic of pairing savory ham with sweet, juicy pineapple. It was a revelation! The tangy, charred pineapple perfectly complemented the saltiness of the ham, and it’s a combination I’ve been recreating ever since.
These kabobs are my homage to that unforgettable night on the island. When I make this recipe at home, it transports me right back to that warm Hawaiian evening, with the sound of waves crashing in the distance and a soft breeze carrying the scent of hibiscus flowers. I love how simple yet impactful these kabobs are—they’re always a hit at family gatherings, especially during summer cookouts. They bring a tropical twist to our traditional backyard BBQs, and every bite reminds me of those golden moments spent with loved ones.
One of the things I love most about this dish is how easy it is to prepare. The soy sauce, pineapple juice, and brown sugar glaze gives these kabobs a sticky, caramelized finish that enhances the flavors of the grilled pineapple and ham. Plus, the peppers and onions add a fresh, crunchy texture, making every bite a delightful combination of flavors and textures. And let’s not forget the tater tots! Crispy on the outside and fluffy on the inside, they add a fun twist to the meal, especially when paired with the savory-sweet kabobs.
This recipe has become a staple in our home, whether I’m grilling for a family dinner or hosting a gathering with friends. Every time I serve these Hawaiian ham and pineapple kabobs, the memories of that enchanting luau come rushing back, and I hope they bring a little taste of the islands to your table as well. Trust me, this recipe will transport you straight to a tropical paradise!
Making Grilled Hawaiian Ham and Pineapple Kabobs
Ingredients
- 1/4 cup low sodium soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 6 oz pineapple juice
- 1/4 cup light brown sugar
- 2 teaspoons minced ginger (or ginger paste)
- 3 cloves garlic, minced
- 1 red bell pepper, cut into 1″ squares
- 1 green bell pepper, cut into 1″ squares
- 14 oz fully cooked ham steaks, cubed into 1″ pieces
- 1/4 red onion, cut into chunks
- 1 fresh pineapple, cubed into 1″ pieces
- Extra oil for grilling
- 1 bag tater tots (rounds), prepared according to package
Directions
- Start by soaking wooden skewers in water for at least 30 minutes to ensure they don’t burn during grilling.
- In a medium saucepan, combine pineapple juice, soy sauce, olive oil, apple cider vinegar, brown sugar, ginger, and garlic. Stir the mixture frequently over medium heat until it thickens into a glaze, reducing it by half.
- While the glaze simmers, chop the red and green bell peppers, pineapple, and red onion into 1-inch pieces. Follow the instructions on the bag to prepare the tater tots.
- Preheat your grill to medium-high heat. Skewer the ham, pineapple, and vegetables onto the soaked skewers, alternating each piece. Avoid packing the skewers too tightly for even cooking.
- Lightly oil the grill by using tongs to rub an oil-soaked paper towel across the grates to prevent sticking.
- Place the kabobs on the hot grill and cook each side for about 2 to 3 minutes until grill marks form. Brush the kabobs with the pineapple glaze, turning them to coat evenly as they cook.
- Once golden and slightly charred, remove the kabobs from the grill and serve them with crispy tater tots. Enjoy your tropical-flavored meal!
Storing Suggestion
If you have leftover kabobs, store them in an airtight container in the refrigerator for up to 3 days. Reheat them on a grill or in the oven for the best results.
Cooking Tips
If fresh pineapple is unavailable, canned pineapple chunks in juice can be used. You can also substitute ham with chicken or shrimp for a different flavor. Consider marinating the ingredients for an hour before grilling to infuse more flavor.
Serving Suggestions
Serve the kabobs with a side of tater tots, white rice, or a light salad. A refreshing beverage like lemonade or a tropical mocktail pairs well with this dish.
Ingredient Substitutions
If you prefer a spicier version, add crushed red pepper flakes to the glaze or use spicy sausage instead of ham. Bell peppers can be swapped with zucchini or mushrooms for more variety.
Seasonal Variations
During the summer months, you can add fresh mango or peaches to the skewers for a sweet, seasonal twist. In the winter, opt for root vegetables like sweet potatoes to balance the sweetness of the pineapple.
Allergen Information
This recipe contains soy, which may be an allergen. Use coconut aminos instead of soy sauce for a soy-free alternative. Make sure to check the ingredients in the tater tots for potential allergens like wheat or gluten.
FAQ:
How long should I marinate the kabobs for better flavor?
For enhanced flavor, marinate the ham, pineapple, and vegetables for at least 30 minutes or up to 2 hours before grilling.
Can I prepare these kabobs ahead of time?
Yes, you can assemble the kabobs a day ahead and refrigerate them. Just be sure to grill them within 24 hours for the best taste.
What should I do if I don’t have an outdoor grill?
If an outdoor grill isn’t available, you can use a grill pan on the stovetop or broil the kabobs in the oven on high heat.
Can I freeze leftover kabobs?
It’s not recommended to freeze the kabobs after grilling, as the texture of the pineapple and vegetables can change. However, you can freeze the raw ingredients and cook them later.
What other vegetables can I use in this recipe?
You can add or substitute vegetables like zucchini, cherry tomatoes, or mushrooms to create a variety of flavors and textures.
How can I keep the skewers from burning on the grill?
To prevent burning, soak wooden skewers in water for at least 30 minutes before grilling. If using metal skewers, no soaking is required.
Grilled Hawaiian Ham and Pineapple Kabobs
Ingredients
- 1/4 cup soy sauce low sodium
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil extra virgin
- 6 oz pineapple juice
- 1/4 cup brown sugar light
- 2 teaspoons ginger minced or paste
- 3 cloves garlic minced
- 1 red bell pepper cut into 1" squares
- 1 green bell pepper cut into 1" squares
- 14 oz fully cooked ham steaks cut into 1" cubes
- 1/4 red onion cut into chunks
- 1 fresh pineapple cut into 1" cubes
- extra oil for grilling
- 1 bag tater tots rounds
Instructions
- Start by soaking 8 wooden skewers in water for at least 30 minutes to avoid burning on the grill.
- In a medium saucepan over medium-high heat, mix the pineapple juice, soy sauce, olive oil, apple cider vinegar, brown sugar, ginger, and garlic. Stir frequently until the glaze reduces by half, making it thicker.
- While the glaze cooks, prepare the peppers, pineapple, and onion by cutting them into 1-inch pieces. Follow the package instructions to cook the tater tots.
- Preheat your grill to medium-high heat. Thread the ham, pineapple, and veggies onto the soaked skewers, alternating pieces. Don't pack them too tightly.
- To prevent sticking, use tongs to hold a paper towel dipped in oil and rub it across the grill grates.
- Place the skewers on the hot grill and cook each side for 2 to 3 minutes, until golden and charred. Brush the kabobs with the glaze as they cook, turning them to coat each side.
- Once grilled to perfection, remove the kabobs and serve them hot with crispy tater tots. Enjoy!
