Ham Kabobs

Ham and Pineapple Kabobs

Enjoy this delicious kabob dinner – pineapple, ham and tomatoes grilled with a sweet and spicy jelly mix. Ready in just 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1

lb. cooked ham, cut into 1-inch cubes

1

(8-oz) can pineapple chunks in unsweetened juice, drained

8

cherry tomatoes

3/4

cup red currant jelly

1

tablespoon prepared mustard

1. Heat grill. Alternately thread ham, pineapple and tomatoes onto four 10-inch metal skewers. In small microwave-safe bowl, combine jelly and mustard. Microwave on HIGH for 1 to 2 minutes or until jelly melts. Stir to combine. Brush 3 to 4 tablespoons jelly mixture over kabobs.
2. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until thoroughly heated, turning once. Serve with remaining jelly mixture.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Ingredient Substitutions

Use fresh pineapple chunks instead of canned chunks. You need twelve 1-inch pieces.

Ham from the deli or leftover from Sunday dinner can be used for these kabobs. At the deli, ask for 1-inch slices and cub them for kabobs.

Try plum or apple jelly in place of red currants.