about 10 to 12 kabobs
to 16 ounces fully-cooked smoked ham or boneless chicken breast or pork loin or tenderloin, cut into ¾ to 1-inch cubes or
bite-size pieces, or a combination (see note)
- 2 sweet red peppers or green peppers, cut into
1-inch squares, or a combination, roasted s or unroasted as
desired (see note)
1 to 1½ cups cubed peeled fresh pineapple or drained cubed canned pineapple
cup light brown sugar or the equivalent of ½ cup brown sugar in
granulated brown sugar substitute, firmly packed
- ¼ to 1/3 cup unsweetened pineapple juice or
orange juice, or 2 to 2½ tablespoons of each
to 1 teaspoon prepared Dijon-style mustard or other spicy prepared mustard or
10 to 12 (6-inch) wooden skewers
thread ham or chicken or pork pieces, or a combination (4 to 6), pepper squares
(2), and pineapple cubes (2) onto each skewer. Arrange kabobs in a 13 x 9 x 2-inch baking
pan. In a small bowl, combine brown
sugar, pineapple juice, and mustard, blending well; set aside. Bake kabobs, uncovered, in a preheated slow
oven (325 degrees F.) for 15 minutes; drain off any fat drippings from sausage
which may collect in bottom of pan.
Brush kabobs lightly with brown sugar mixture, dividing evenly. Continue to bake for an additional 10
minutes. Turn oven setting to broil and
broil, about 8 inches from heat source, for 5 to 6 minutes, turning (over)
kabobs once. Drain well, garnish as
desired, and serve immediately. May keep
warm in the brazier of a chafing dish, if desired.
also grill kabobs. Soak wooden skewers
in water for 30 minutes before adding kabob ingredients and grilling. Arrange kabobs on a grill rack coated with
non-caloric vegetable cooking spray on highest level of grill over medium to
hot coals (ash gray and glowing), or on gas grill set at medium to medium-high
setting, cover open. Baste each
kabob liberally with reserved marinade.
Grill for about 10 minutes or until ham or chicken or pork and peppers
and pineapple are lightly browned, basting frequently.
Note: Packaged cubed fully-cooked
smoked ham is available in the lunchmeat section of the meat area of Kroger stores.
Note: May use drained commercial
roasted peppers, if desired. Or, arrange
fresh sweet red
or green pepper(s) on a rack in a broiler pan; broil, about 6 inches
from heat source, charring all sides of pepper(s). Transfer to
a paper bag, seal, and allow pepper(s) to,stand 15 to 20 minutes. Remove pepper(s) from bag and easily remove
peel, stems core, and seeds. With kitchen shears or a sharp knife, cut into
Variations: Decrease amount of
pineapple and peppers; add 1 to 2 blanched peeled very small (boiling or
pearl) onion(s) to each
Add some freshly
grated peeled ginger or horseradish root or prepared horseradish to brown sugar mixture.
Add a pinch of saffron to
brown sugar mixture.