Ham & Pineapple Kabobs

Name: Ham & Pineapple Kabobs
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; 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)

8 ingredients

3 steps

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
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)

Directions

1

In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate overnight.
2

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.
3

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.