Grilled Ham & Pineapple Kabobs

Yield 24 (+) skewers with about 11 pieces per kabob


  • 2.5 lbs Pre-Cooked Boneless Ham, casing removed & large diced
  • 1 Large Fresh Pineapple, peeled, cored & large diced
  • 1/2 cup pineapple or orange juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 tsp dried ground ginger, or to taste
  • 1-2 Tbsp cornstarch + 1-2 Tbsp COLD water


  1. Combine juice, soy sauce, brown sugar, & ginger.
  2. Marinade ham dices in the mixture at least 2 hours or overnight in the refrigerator; I like to use a ziploc bag to keep mine in & occasionally mix it up by squeezing the ham around in the bag. Drain ham & SAVE marinade.
  3. After soaking your skewers in water, alternate your ham & pineapple. Leave a little bit of space between them for more even cooking.
  4. Heat marinade in a small saucepan over medium heat. You may add additional brown sugar & ginger to taste, if desired. Wait for mixture to come to a boil & add cornstarch/water slurry. Whisk until boiling & thickened up. Keep warm until ready to grill. This makes a nice thick glaze to add to your kabobs.
  5. Grill skewers until heated through & starting to caramelize, basting on both sides with your warm glaze.

Recipe Notes

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