Ham and Pineapple Kabobs

Dinner ready in 20 minutes! Enjoy these delicious kabobs – ham, pineapple and tomatoes grilled with a sweet and spicy jelly mix. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 9, 2010

Ingredients

lb. cooked ham, cut into 1-inch cubes

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

cherry tomatoes

3/4

cup red currant jelly

tablespoon prepared mustard

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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.

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