2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon water
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into wedges
16 cherry tomatoes
1-1/2 cups pineapple chunks
In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting.
Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple.
Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.