Grilled Shish Kabobs are the perfect portable meal, and nothing beats this ham and pineapple recipe! Hawaiian shish kabobs feature skewered ham, pineapple, and veggies brushed with a glorious, sweet and tangy sauce.
Grilled Shish Kabobs
Grilled until perfectly smoky and delicious, these ham kabobs are so good that you’ll be going back for more!
You can also make this ham and pineapple recipe perfect for breakfast. How? Hashbrown tater tots, of course!
I like to add one to each end of the skewer so they cook up to crispy perfection, but you could easily leave them off for a more classic take on this dish.
There’s even another version of these Hawaiian shish kabobs made with beef!
Ingredient Notes and Substitutions
- Ham – Use fully cooked steaks for this ham and pineapple recipe.
If the pork is raw, it won’t have enough time to cook through before the other ingredients start to burn.
- Pineapple – I used freshly cut pineapple chunks, but feel free to use canned or frozen (and thawed) if needed.
- Veggies – Red and green bell pepper, plus a crisp red onion, add color and flavor to these grilled shish kabobs. Zucchini would be a tasty addition too!
- Tater Tot Rounds – Also known as hashbrown tots, I like to add these when making this recipe for breakfast. Feel free to leave them off if you prefer.
Tips for Making Grilled Ham Kabobs
- Soak wooden skewers. There’s nothing worse than watching your grilled ham go up in flames!
Soaking skewers in water for at least 30 minutes ensures they won’t catch fire.
You could also use metal skewers, which are also reusable. They’re usually too hot to eat from, though, so I recommend sliding everything off once cooked.
- Cut everything the same size. Not only will everything cook evenly this way, but it will be easier to fit a few different ingredients into your mouth at once.
- Reduce the sauce. If you’re short on time, feel free to brush the glaze on right after mixing and throughout the cooking process.
However, it will coat the grilled shish kabobs so much better if you give it a chance to thicken first!
It’s not a true Hawaiian feast without a side of mac salad! Steamed rice will round out your plate and soak up that delicious glaze.
Hawaiian Shish Kabobs FAQ
That will depend on the ingredients and whether any proteins are raw or precooked.Because our ham kabobs are made with cooked ham steaks, they only need about 2 to 3 minutes on the grill to turn golden brown.
Yes, which is why Hawaiian shish kabobs are perfect for camping or party prep! Made with fully cooked ham steak, pineapple chunks, and vegetables, they are so easy to prep ahead and store in the cooler (or refrigerator).When it’s time to eat, just pull out a tray and cook over the campfire or grill. You are going to love them!
The key to juicy grilled ham is basting! Keep your sauce or leftover marinade handy and apply it frequently — for grilled shish kabobs, that means every time you turn them.
With love, from our simple kitchen to yours.
Other Grilled Favorites
Hawaiian Grilled Shish Kabobs with Ham
- 6 ounces pineapple juice
- 1/4 cup extra virgin olive oil
- 1/4 cup light brown sugar
- 1/4 cup low sodium soy sauce
- 1/4 cup apple cider vinegar
- 2 teaspoons ginger paste, or minced ginger
- 3 cloves garlic , minced
- 14 ounce fully cooked Jones Dairy Farm Ham Steaks, cut into 1" pieces
- 1 red pepper, cut into 1″ pieces
- 1 green bell pepper, cut into 1″ pieces
- 1 fresh pineapple, cut into 1″ chunks
- 1/4 red onion, cut into 1″ pieces
- extra cooking oil for preparing grill grates
- 1 bag tater tots rounds
- Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.
- In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).
- Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.
- Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.
- Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
- Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2017, updated and republished July 2023
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