If you’ve ever been to a summer barbecue that feels like a scene straight out of a tropical paradise, you’ll know exactly why these Hawaiian Ham & Pineapple Kebabs are more than just a dish—they’re a slice of sunshine on a plate. The inspiration behind these kebabs stems from a memorable family vacation I took to the Hawaiian Islands several years ago, where the combination of juicy pineapples and tender ham became one of the highlights of our culinary adventure.
It was a warm, breezy afternoon, and we had just returned from a morning snorkeling trip. The smell of grilled meat wafted through the air, mingling with the sweet scent of ripe pineapples. At a local beachside grill, we were served kebabs that perfectly captured the essence of island life—tender chunks of ham, succulent pineapple, and vibrant bell peppers, all glistening with a tangy, sweet glaze. Each bite was a burst of flavor, and I found myself daydreaming about recreating that same experience back home.
Years later, as I found myself hosting a summer cookout, I decided to bring a piece of that Hawaiian paradise to my own backyard. These Hawaiian Ham & Pineapple Kebabs were born out of that nostalgia. I wanted to recreate the flavors that had transported me to a sun-drenched beach, surrounded by the sounds of waves and laughter. The result is this easy yet irresistible recipe, which combines smoky ham, juicy pineapple, and a zesty glaze that’s sure to make your taste buds dance.
The beauty of these kebabs lies in their simplicity and versatility. Whether you’re hosting a casual family dinner or a lively barbecue with friends, they’re a crowd-pleaser that requires minimal effort but delivers maximum flavor. The combination of brown sugar, pineapple juice, and hot sauce in the glaze provides a perfect balance of sweet and tangy, while the fresh vegetables add a delightful crunch.
Each time I grill these kebabs, I’m reminded of those carefree days in Hawaii, and I hope they bring a little bit of that island magic to your table as well. So, fire up the grill, let the aroma of these kebabs fill your outdoor space, and enjoy a taste of tropical bliss right in your own backyard.
Making Hawaiian Ham & Pineapple Kebabs
Ingredients
- 1 lb. boneless smoked ham, cut into 1-inch cubes
- 3 cups fresh pineapple, cubed into 1-inch pieces
- 1 medium red onion, cut into 1-inch chunks
- 1 large green bell pepper, cut into 1-inch pieces
- 1/2 cup packed brown sugar
- 1/2 cup pineapple juice (fresh or canned)
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 2 teaspoons hot sauce (or 6-8 dashes)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Directions
- Begin by cutting the smoked ham into 1-inch cubes. Do the same with the pineapple, green bell pepper, and red onion, ensuring all pieces are uniform in size.
- Skewer the ham, pineapple, bell pepper, and onion alternately onto either pre-soaked wooden skewers or metal skewers.
- For the glaze, whisk together brown sugar, pineapple juice, ketchup, Worcestershire sauce, white vinegar, hot sauce, garlic powder, and black pepper in a mixing bowl until the sugar has completely dissolved.
- Preheat your grill to a medium-high setting. Arrange the kebabs on the grill and apply a generous brush of the prepared glaze.
- Grill the kebabs for about 4-6 minutes per side, turning them twice during the cooking process. Reapply the glaze each time you turn the kebabs.
- Remove the kebabs from the grill once they are cooked through and slightly charred. Serve them immediately while they’re still hot.
Storing Suggestion
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Reheat thoroughly before serving.
Cooking Tips
For an extra burst of flavor, marinate the ham and vegetables in the glaze for a few hours before grilling. To enhance the caramelization, make sure the grill is properly preheated and avoid moving the kebabs too frequently.
Serving Suggestions
Serve these kebabs with a side of rice or a fresh salad. They pair well with a tangy dipping sauce or a cool yogurt-based dip. For a festive touch, garnish with chopped fresh herbs.
Ingredient Substitutions
Substitute the ham with chicken or beef if preferred. If you don’t have pineapple juice, you can use orange juice for a different fruity flavor. For a less spicy version, reduce the amount of hot sauce or omit it altogether.
Seasonal Variations
In the summer, add seasonal vegetables such as zucchini or cherry tomatoes to the skewers. During the winter, use seasonal root vegetables like sweet potatoes for a hearty twist.
Allergen Information
This recipe contains soy (from Worcestershire sauce) and may contain allergens depending on the specific brand of ingredients used. To make it allergen-friendly, use a soy-free Worcestershire sauce and check all labels for allergen information.
FAQ:
How do I prevent the skewers from burning on the grill?
Soak wooden skewers in water for at least 30 minutes before using them. This helps to prevent burning. Alternatively, use metal skewers which are less prone to burning.
Can I make these kebabs ahead of time?
Yes, you can prepare the kebabs up to 24 hours in advance. Store them in the refrigerator until you’re ready to grill. Just brush them with the glaze before grilling.
What can I serve with these kebabs?
These kebabs go well with a side of coconut rice, grilled vegetables, or a fresh green salad. You can also serve them with a tropical fruit salsa for added freshness.
How do I know when the kebabs are done cooking?
The kebabs are done when the ham is heated through and has a slight char, and the vegetables are tender but still crisp. The internal temperature of the ham should reach 145°F (63°C).
Can I cook these kebabs in the oven instead of on the grill?
Yes, you can cook the kebabs in a preheated oven at 400°F (200°C) on a baking sheet lined with foil or parchment paper. Bake for 15-20 minutes, turning halfway through and brushing with glaze.
How should I store leftover kebabs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze the kebabs wrapped tightly in plastic wrap for up to 2 months. Reheat thoroughly before eating.
Hawaiian Ham & Pineapple Kebabs
Ingredients
- 1 lb. boneless smoked ham cut into 1-inch cubes
- 3 cups fresh pineapple cubed into 1-inch pieces
- 1 medium red onion cut into 1-inch chunks
- 1 large green bell pepper cut into 1-inch pieces
- 1/2 cup packed brown sugar
- 1/2 cup pineapple juice fresh or canned
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 2 teaspoons hot sauce or 6-8 dashes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Start by cutting the ham into 1-inch cubes. Similarly, chop the pineapple, bell pepper, and onion into 1-inch pieces.
- Thread the ham, pineapple, bell pepper, and onion onto pre-soaked wooden or metal skewers.
- In a mixing bowl, combine brown sugar, pineapple juice, ketchup, Worcestershire sauce, white vinegar, hot sauce, garlic powder, and black pepper. Stir until the brown sugar is fully dissolved, creating a smooth glaze.
- Preheat the grill to medium-high heat. Place the skewers on the grill and brush them with the glaze. Cook the kebabs for 4-6 minutes on each side, turning twice. After each turn, brush the kebabs with more glaze.
- Once grilled, remove the kebabs from the grill and serve immediately while hot.
