As a busy mom, I’m always on the lookout for meals that are quick to make but still pack a punch of flavor. This recipe for Hawaiian Grilled Shish Kabobs is one of my go-to dishes, especially on weekends when the weather is perfect for grilling. My family loves the sweet and savory combination of ham, pineapple, and colorful vegetables, and I love that it’s easy to prepare and doesn’t take much time.
I first came across this recipe when we went on a family vacation to Hawaii. We were at a luau, and I fell in love with the mix of grilled meats and tropical fruits. When we got home, I wanted to recreate that taste for my family, and after a few tries, I came up with this version. It’s become a family favorite, and I’ve found it’s great for cookouts and gatherings. The best part? You can prepare most of it ahead of time, and the kids love helping me thread the kabobs.
If you’re looking for a meal that’s delicious and easy to make, give these Hawaiian Grilled Shish Kabobs a try. They’re perfect for any night of the week and great for making memories around the grill.
Preparing Hawaiian Grilled Shish Kabobs with Ham
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Ingredients
- 6 oz pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup light soy sauce
- 1/4 cup extra light brown sugar
- 1/4 cup olive oil
- 2 tsp ginger paste (or minced ginger)
- 3 minced garlic cloves
- 14 oz fully cooked ham steaks (cut into 1-inch pieces)
- 1 fresh pineapple (cut into 1-inch chunks)
- 1 green bell pepper (cut into 1-inch squares)
- 1 red bell pepper (cut into 1-inch squares)
- 1/4 large red onion (cut into 1-inch squares)
- Cooking oil for the grill
- 1 bag frozen tater tot rounds
Directions
Soak wooden skewers in water for at least 30 minutes to avoid burning during grilling.
In a small saucepan, combine pineapple juice, soy sauce, apple cider vinegar, brown sugar, olive oil, ginger, and garlic. Cook over medium heat, stirring occasionally, until the mixture reduces by half and forms a thick glaze.
As the glaze simmers, prepare the vegetables by cutting the bell peppers, red onion, and pineapple into 1-inch pieces. Set aside. Cook the tater tots as instructed on the package.
Preheat the grill to medium-high heat. Thread the ham, pineapple, peppers, and onions alternately on the skewers, ensuring there’s a bit of space between each piece so they cook evenly.
Using a paper towel soaked in cooking oil and held with tongs, carefully oil the grill grates to prevent sticking.
Place the kabobs on the grill, cooking each side for about 2-3 minutes until they develop a golden brown color and slight char. Brush the kabobs with the reserved glaze as you turn them for extra flavor.
Once done, remove the kabobs from the grill and serve with hot, crispy tater tots for a delicious meal with a tropical twist.
Storing Suggestion
Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days. For best results, store the kabobs without the glaze and reheat on the grill or in the oven, brushing the glaze on during reheating.
Cooking Tips
Make sure to cut the ham and vegetables into even-sized pieces to ensure they cook uniformly on the grill. If you don’t have pineapple juice, you can use orange juice as a substitute to maintain the sweetness of the glaze.
Serving Suggestions
Serve these kabobs with a side of rice or a fresh green salad to balance out the meal. For drinks, a refreshing lemonade or iced tea pairs perfectly with the sweet and savory flavors.
Ingredient Substitutions
If you’re out of ham, you can substitute it with grilled chicken or shrimp. To keep the dish vegetarian, use firm tofu or more vegetables like zucchini or mushrooms.
Seasonal Variations
In the summer, use fresh seasonal vegetables like zucchini or cherry tomatoes. In colder months, you can switch to root vegetables like sweet potatoes, cut into smaller pieces for grilling.
Allergen Information
This recipe contains soy from the soy sauce. If you need a gluten-free version, use tamari or coconut aminos instead of regular soy sauce. Check the ham packaging to ensure it is gluten-free as well.
FAQ
Can I prepare the kabobs in advance?
Yes, you can assemble the kabobs a few hours ahead of time and keep them covered in the fridge until you’re ready to grill. Just be sure to glaze them right before cooking.
What’s the best way to reheat leftovers?
The best way to reheat these kabobs is on the grill or in an oven to keep them from becoming soggy. Avoid microwaving, as it can make the ingredients rubbery.
Can I use canned pineapple?
Yes, you can use canned pineapple if fresh is not available, but make sure to drain it well before grilling to prevent excess moisture from steaming the ingredients instead of charring them.
Is it possible to bake these kabobs instead of grilling?
Yes, you can bake the kabobs at 400°F (200°C) for 15-20 minutes, turning them halfway through and basting with the glaze for extra flavor.
Can I freeze the kabobs?
It’s best not to freeze assembled kabobs, as the texture of the vegetables and pineapple might change. However, you can freeze the cooked ham and glaze separately and assemble the kabobs fresh later.
How can I prevent the kabobs from sticking to the grill?
Make sure your grill grates are clean and well-oiled. You can use tongs to hold an oil-soaked paper towel and rub it over the grates just before grilling.
Hawaiian Grilled Shish Kabobs with Ham
Ingredients
- 6 oz pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup light soy sauce
- 1/4 cup extra light brown sugar
- 1/4 cup olive oil
- 2 tsp ginger paste or minced ginger
- 3 minced garlic cloves
- 14 oz fully cooked ham steaks cut into 1-inch pieces
- 1 fresh pineapple cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch squares
- 1 red bell pepper cut into 1-inch squares
- 1/4 large red onion cut into 1-inch squares
- cooking oil for the grill
- 1 bag frozen tater tot rounds
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- In a small saucepan over medium-high heat, whisk together pineapple juice, soy sauce, apple cider vinegar, brown sugar, olive oil, ginger, and garlic. Stir occasionally until it reduces by half and thickens into a glaze.
- While the sauce simmers, prepare the vegetables by cutting the bell peppers, red onion, and pineapple into 1-inch chunks. Set them aside. Cook the tater tots according to the package directions.
- Preheat your grill to medium-high heat. Thread ham, pineapple, peppers, and onions alternately on the skewers, ensuring the ingredients touch but aren’t squashed together.
- Use a pair of tongs to hold a wad of paper towels soaked in cooking oil, and rub the hot grill grates with it to prevent sticking.
- Place the skewers on the grill. Cook each side for about 2-3 minutes until golden and slightly charred. Brush the kabobs with the reserved glaze every time you turn them.
- Once cooked, remove the kabobs from the grill. Serve alongside hot, crispy tater tots and enjoy your tropical meal!
