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about 10 to 12 kabobs


  • 12 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)
  • About 1 to 1½ cups cubed peeled fresh pineapple or drained cubed canned pineapple  
  • ½ 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
  • ½ to 1 teaspoon prepared Dijon-style mustard or other spicy prepared mustard or to taste


About 10 to 12 (6-inch) wooden skewers


Alternately 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. 


May 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 squares.


Variations: Decrease amount of pineapple and peppers; add 1 to 2 blanched peeled very small (boiling or pearl) onion(s) to each  kabob.


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.

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