Average Rating: 1TOTAL TIME: Prep: 30 min. + marinating Bake: 15 min.
YIELD: 12 servings.Ingredients
- 1/4 cup hoisin sauce
- 1/4 cup unsweetened pineapple juice
- 1/4 cup teriyaki sauce
- 1 tablespoon honey
- 1-1/2 teaspoons rice vinegar
- 1-1/2 teaspoons reduced-sodium soy sauce
KABOBS: - 2 pounds fully cooked boneless ham, cut into 1-inch pieces
- 1 large fresh pineapple, peeled, cored and cut into 1-in. cubes (about 4 cups)
Instructions
- 1. In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight.
- 2. Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat.
- 3. Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.
Nutrition Facts
1 kabob: 144 calories, 3g fat (1g saturated fat), 39mg cholesterol, 1109mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 15g protein.