Ingredients
Scale
- 1 pound smoked ham, cut into 1-inch cubes (you can substitute with honey-glazed ham for a sweeter touch)
- 2 cups fresh pineapple chunks (canned pineapple works too, but fresh is best for that vibrant flavor)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey (optional, for a glaze)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Freshly ground black pepper to taste
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
Instructions
- Begin by prepping all your ingredients. Cut the ham, pineapple, bell peppers, and onion into similarly sized pieces to ensure even cooking. I remember Mama Lou always saying, “Size matters in the kitchen!”—and she was right.
- In a small bowl, whisk together the olive oil, soy sauce, honey, smoked paprika, garlic powder, and black pepper. This marinade will give the skewers a beautiful glaze and depth of flavor.
- Thread the ham, pineapple, red bell pepper, green bell pepper, and onion onto the skewers, alternating colors and textures. My sister Ouma and I used to make a game out of this—seeing who could create the most colorful and balanced skewer.
- Brush the skewers generously with the marinade on all sides. Let them rest for 10-15 minutes to soak up the flavors. This part reminds me of Mama Lou’s patience in the kitchen, always letting ingredients mingle before the heat.
- Preheat your grill to medium-high heat (about 400°F). If you don’t have a grill, a grill pan or broiler in the oven works just as well.
- Place the skewers on the grill and cook for about 3-4 minutes per side, turning carefully. You want the ham to get a little charred around the edges and the pineapple to caramelize slightly without becoming mushy.
- Once the skewers are evenly browned and fragrant, remove them from the grill and let them rest for a couple of minutes before serving. This short wait allows the juices to settle, just like Mama Lou taught me when roasting meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
