To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Use fresh pineapple chunks instead of canned chunks. You need twelve 1-inch pieces.
Ham from the deli or leftover from Sunday dinner can be used for these kabobs. At the deli, ask for 1-inch slices and cub them for kabobs.
Try plum or apple jelly in place of red currants.