Grilled Hawaiian Kabobs with Ham and Pineapple
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These Hawaiian Kabobs are the perfect portable meal, featuring skewered ham, pineapple, and veggies brushed with a glorious, sweet and tangy sauce. Grilled until perfectly smoky and delicious, these ham and pineapple kabobs are so good that you’ll be going back for more!
Hawaiian Kabobs
Nothing says summertime like a backyard barbecue, and these Hawaiian skewers add a tropical flair to the usual burgers and dogs.
But you can also make this recipe 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.
Be sure to try more of my easy grilled skewer recipes like Bourbon BBQ Chicken or Ranch Chicken with Bacon.
There’s even another version of these Hawaiian shish kabobs made with beef!
Ingredient Notes and Substitutions
- Ham – Use fully cooked steaks or leftovers for ham and pineapple kabobs.
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 Hawaiian kabobs. Zucchini would be a tasty addition too!
- Glaze – Start with a base of olive oil, then add pineapple juice and brown sugar for sweetness.
Soy sauce adds a savory layer, while apple cider vinegar brings out the tang and acidity. Finally, garlic and ginger add a little heat and round everything out.
Feel free to make this ahead of time and store it in the refrigerator in a jar! Saves a bit of time when you’re ready to assemble. - 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 and Tricks to Make Grilled Hawaiian Skewers
- 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 use metal skewers instead, which are also reusable. They’re usually too hot to eat from, though, so I recommend sliding everything off once cooked.
- Oil the grates before grilling.
Ask me how I know! Without oil, the ham and pineapple will stick to the grill and rip off when you try to flip the skewers.
Be sure to scrape off any leftover charred bits before grilling too.
- 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!
Prep Ahead
- Slice ham into 1-inch pieces
- Chop bell peppers, pineapple, and onion
- Make the glaze
- Soak skewers
What You’ll Need for this Recipe
- Outdoor or Countertop Grill
- Medium Saucepan – For making the sticky glaze.
- Wooden Skewers – I typically prefer metal, but wooden ones are better for potlucks and parties so you don’t have to worry about losing them.
- Basting Brush – I like this one over the silicone ones.
- Long Tongs or Barbecue Gloves for flipping the skewers
- Meat Thermometer – Never second guess if grilled meats are safe to eat! A quick-read digital thermometer provides fast and accurate results.
Serving Suggestions
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.
You could also pair grilled shish kabobs with a big bowl of colorful fruit, sweet potato fries, or a fresh green salad.
Storing and Reheating Ham Kabobs
Wrap cooled skewers in foil or slide everything off into an airtight container. Refrigerate for up to 3 days.
If whole, you can toss Hawaiian kabobs back on the grill until warmed through. Otherwise, warm the ham, pineapple, and veggies in the microwave or in a skillet on the stove.
Hawaiian Shish Kabobs FAQ
That will depend on the ingredients and whether any proteins are raw or precooked.
Because our Hawaiian skewers 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 a cook your Hawaiian kabobs over the campfire or grill. You’re 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 ham kabobs, that means every time you turn them.
Enjoy!
With love, from our simple kitchen to yours.
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Grilled Hawaiian Kabobs with Ham and Pineapple
Ingredients
Glaze
- 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
Kabob
- 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
Instructions
- 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.
Nutrition
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 March 2025
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Looks delicious…All my favorite ingredients!!! 🙋💟
I love the idea of using ham in a kabob–would have never thought of that!
Thanks
What do you recommend as a substitute for bell peppers since I can't eat them?
Zucchini, yellow squash, grape or cherry tomatoes?
I love those sauce ingredients! I am confused however when the sauce is called "marinade" verses "sauce". Am I marinating something before assembling/grilling? I swear I have read the directions 10 times.
I have cooked nearly every recipe you have on your web site. You are amazing. Thank you for all you do. <3 Susie
These are so delicious. The grilled ham and sweet pineapple both go so well with the veggies and sauce!