Enjoy this delicious kabob dinner – pineapple, ham and tomatoes grilled with a sweet and spicy jelly mix. Ready in just 20 minutes!
lb. cooked ham, cut into 1-inch cubes
(8-oz) can pineapple chunks in unsweetened juice, drained
cup red currant jelly
tablespoon prepared mustard
Heat grill. Alternately thread ham, pineapple and tomatoes onto four 10-inch metal skewers. In small microwave-safe bowl, combine jelly and mustard. Microwave on HIGH for 1 to 2 minutes or until jelly melts. Stir to combine. Brush 3 to 4 tablespoons jelly mixture over kabobs.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until thoroughly heated, turning once. Serve with remaining jelly mixture.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Fruit; 2 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.