Ingredients
1/4 cup hoisin sauce1/4 cup unsweetened pineapple juice1/4 cup teriyaki sauce1 tablespoon honey1-1/2 teaspoons rice vinegar1-1/2 teaspoons reduced-sodium soy sauceKABOBS:2 pounds fully cooked boneless ham, cut into 1-inch pieces1 large fresh pineapple, peeled, cored and cut into 1-in. cubes (about 4 cups)
Preparation
In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight.
Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat.
Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.
