HAM & PINEAPPLE KABOBS

Ham & Pineapple Kabobs image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 9

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)

Steps:

In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 1109mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 15g protein.