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You can make Spicy Hawaiian Ham Kabobs with leftover ham, fresh pineapple, and some veggies. Sprinkle some Blackberry Smoky Honey seasoning for a sweet and spicy kick that makes these kabobs absolutely delicious.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

There is such a controversy about combining ham and pineapple. Maybe that’s just on pizza, but I feel like if you don’t like it on pizza then you just don’t like it. I don’t think there’s a take it or leave it school of thought with this either. It’s either you love it or you hate it. Actually, I’m sort of in the middle of the road. Scratch that last sentence.

Where do kabobs come from?

Kabobs (or kebobs, kebab, etc.) have a long and storied tradition that dates back centuries. These ancient civilizations used simple tools and open fires to cook their meals. In fact, kebab style skewered meat has been traced back to medieval Persia. There it was known as “shish kebab.”

Over time, kabobs traveled across continents as explorers roamed the planet. They adapted this method to create meals based on what’s used in their cultures and regions. This is a testament to the versatility of this style of cooking. Each culture adds its own unique twist which results in a diverse range of flavors and textures. This culinary diversity is what makes kabobs a universally loved dish, perfect for bringing people together and celebrating shared meals.

Why is ham and pineapple called Hawaiian?

The association between ham and pineapple with Hawaii may seem puzzling at first, especially considering that neither ingredient is native to the islands. However, the story behind this culinary pairing is a testament to the power of cultural fusion and creative reinvention.

In the mid-20th century, a popular canned ham called SPAM became widely available in Hawaii.  The appeal of the long shelf life and affordability made this product very popular.  SPAM quickly became a staple in the local diet, finding its way into a variety of dishes.  It was during this time that the concept of combining ham with pineapple emerged.

There’s no doubting that pineapple has a long history in Hawaii. In the late 19th century, the pineapple industry took off on the islands. Large-scale plantations cultivated and exported this tropical fruit. As pineapple became an integral part of the Hawaiian economy, it also became a symbol of the islands’ distinct flavor.

What are some tips for making kabobs?

It doesn’t matter whether you’re a seasoned grill master or a beginner in the world of barbecue. It’s always handy to have tips that will help you create kabobs that are perfectly seasoned, cooked, and bursting with flavors.

First, it’s important to choose the right ingredients. Opt for high-quality ham and ripe, juicy pineapple. The ham should be thick-cut and slightly smoky. The pineapple should be sweet, tangy, peeled, and cored. Adding fresh vegetables such as bell peppers and onions bring more texture and flavor.

If you’re using bamboo skewers you need to soak them for a couple of hours. This prevents them from burning when you put the kabobs on the grill. I don’t use really long skewers so I can put what I need in a plastic container, or a zip top bag filled with water. You COULD put some flavor in the water. Some do, but I haven’t seen any noticeable increase in flavor in my kebobs when I try that.

When it comes to assembling the kabobs, you want to make sure they’re visually appealing. So alternate between pieces of ham, pineapple, and vegetables to create colorful and well-balanced skewer. I like to make sure that my kebobs are not too crowded which might make them difficult to cook. Since we’re not cooking the ham, it’s not necessary to worry about spacing between the ingredients.

Grilling the kabobs is the final step in creating the perfect Hawaiian Ham Kabobs. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the kabobs on the grill and cook for about 10 to 12 minutes, turning occasionally, until the ham is slightly charred and the pineapple is caramelized. I like my peppers and onions to get a little char on them, too.

What do Hawaiian Ham Kabobs taste like?

What do Hawaiian Ham Kabobs taste like? Perfectly delicious! They have a burst of flavors that will transport you straight to the sunny shores of Hawaii. These kabobs offer a delightful fusion of sweet and savory notes that are perfect for those who enjoy a balance of contrasting tastes.

The succulent ham adds a savory touch to each kabob, lending a rich and smoky flavor. Its slightly salty flavor pairs beautifully with the natural sweetness of the pineapple chunks. As the kabobs cook on the grill, the pineapple caramelizes which intensifies its sweetness and infuses the ham with a it’s sweetness.

But it doesn’t stop there! The bell peppers and red onion bring a hint of freshness and subtle crunch. As the vegetables cook, they develop a slightly charred and smoky flavor. The smoky flavor plays off the ham and pineapple perfectly.

When all these flavors come together, each bite of the Hawaiian Ham Kabobs is a blissful explosion of taste. The combination of salty ham, sweet pineapple, and charred vegetables is a fun and delectable recipe to share with your friends and family. It’s great for backyard parties because you can prepare the kebobs ahead of time and not worry about any possible contamination. There’s not meat that needs to be cooked and no meat to worry about safely handling.

I didn’t marinade the ham.  If you want to, then by all means!  I would go with a teriyaki sauce to not only marinade the ham but also baste the kebobs with as they’re cooking.  That’s something I will do when i make these again.  Because I will be making these again.

Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D’s Books and Cooks
• Elvis Old Fashioned from The Spiffy Cookie
• Grilled Flatbreads from Karen’s Kitchen Stories
• Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy’s Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor’s Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene’s Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

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