Grilled Shrimp Pineapple Kebobs with Ham
Fire up the grill for these Hawaiian-Style Shrimp Kebobs with Ham and Pineapple. Juicy shrimp, smoky ham, and sweet pineapple are coated in a tangy glaze for a perfect balance of flavors. A must-have for any summer BBQ!
Servings: 10 skewers
Calories: 228kcal
Equipment
- 10 skewers; wood or metal
Ingredients
- 1 lb zipper back shrimp or tiger shrimp; peeled and deveined
- 1 lb cooked ham
- 1 lb pineapple
- 1 large red pepper, chopped into large chunks
- 1 small Red onion, peeled and sliced into wedges
Marinade
- 2 tbsp olive oil
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup pineapple juice
- 2 tbsp ketchup
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp salt
- ¼ cup cold water
- 2 tbsp cornstarch
Instructions
- Chop the ham and pineapple into 1" cubes. Slice the red onion into 1" wide slices and chop the red pepper into large cubes. Set aside.
- In a medium bowl mix together the olive oil, 1/2 cup each of soy sauce, brown sugar and pineapple juice as well as the 1 tsp garlic powder, 1/2 tsp ground ginger, 1/2 tsp salt and 2 tbsp of ketchup. Mix until combined and the brown sugar and ketchup are dissolved.
- Add the shrimp and ham to a large resealable bag or deep-sided dish and pour the soy and pineapple marinade overtop. Stir the contents around to ensure the shrimp and ham are well coated and then cover or reseal the bag and refrigerate for 1 hour.
- If you are using wood skewers place them in a dish of water to soak so that they do not burn when on the grill.
- When ready to cook, alternate threading the skewers with the shrimp, ham, red pepper, red onion and pineapple.
- In a small cup add a 1/4 cup of cold water and 2 tbsp of cornstarch. Whisk with a fork until the cornstarch is dissolved to make a cornstarch slurry.
- Pour the remaining marinade into a small pot and bring to a boil over medium-high heat for one minute.
- Pour the cornstarch slurry into the boiling marinade reducing the heat to medium and mixing well. Let soy and pineapple marinade thicken to a glaze for about 30 extra seconds. It should be thick enough to coat the back of a spoon.
- Heat the grill to medium heat and place the skewers on the grill. Cook for 10 minutes carefully basting with the soy and pineapple glaze and rotating halfway through. The skewers are done when the shrimp is no longer pink. Remove the skewers from the grill and serve hot.
Notes
Storage:
If you have leftovers, store them in the fridge in a tightly sealed container for up to 3 days and reheat in the oven, microwave or pop them back on the grill.
I don't recommend freezing these as the vegetables and pineapple will soften and won't grill up as nicely.
Nutrition
Serving: 1skewer | Calories: 228kcal | Carbohydrates: 23g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 106mg | Sodium: 1375mg | Potassium: 415mg | Fiber: 1g | Sugar: 18g | Vitamin A: 556IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 1mg