Ingredients
1 large sweet potato, peeled and cubed1 can (20 ounces) unsweetened pineapple chunks1/4 cup butter, melted4 teaspoons brown sugar1 pound fully cooked boneless ham, cut into 1-inch cubes2 yellow summer squash, cut into 3/4-inch slices2 large apples, cubed
Preparation
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.
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.
Drain and discard marinade. On eight 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.
