5 STAR TIPWith warm cheese, juicy pineapple and salty ham, these kabobs are my daughter’s birthday dinner request every year. They’re a fantastic way to welcome grilling season.
—HELEN PHILLIPS HORSEHEADS, NY
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 can (20 ounces) pineapple chunks
1/2 cup orange marmalade
1 tablespoon prepared mustard
1/4 teaspoon ground cloves
1 pound fully cooked ham, cut into 1-inch cubes
1/2 pound Swiss cheese, cut into 1-inch cubes
1 medium green pepper, cut into 1-inch pieces, optional
1. Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and the reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper.
2. Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce.
5 STAR TIP
Before grilling meats, trim any excess fat to avoid flare-ups. Thick or sweet sauces can be used to add flavor to meat and vegetables. If a sauce is also used as a basting or dipping sauce, reserve a portion before adding the uncooked foods to the grill. Lightly brush on during the last few minutes of cooking. Baste and turn every few minutes to prevent burning.