• 2servings
  • 40minutes
  • 377calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, E, P
MineralsFluorine, Silicon, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 small sweet potato, peeled and cubed

  2. 1 can (8 ounces) unsweetened pineapple chunks

  3. 2 tablespoons butter, melted

  4. 2 teaspoons brown sugar

  5. 1/2 pound fully cooked boneless ham, cut into 1-inch cubes

  6. 1 yellow summer squash, cut into 3/4-in. slices

  7. 1 large apple, cubed

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Drain and set aside.

  2. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the butter, brown sugar and reserved juice. Place the ham, squash, apples, sweet potato and pineapple in a large resealable plastic bag; add the juice mixture. Seal bag and turn to coat; refrigerate for 1 hour.

  3. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the ham, sweet potato, squash, apples and pineapple. Grill, covered, over medium heat for 15-20 minutes or until apples are tender, turning occasionally. Yield: 4 kabobs.


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