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Ham & Sweet Potato Kabobs

Total Time

Prep: 25 min. + marinating Grill: 15 min.


8 kabobs

I like to serve these kabobs with a green salad for an easy, thrifty meal. The buttery, brown sugar marinade highlights everything on the skewer. Sandra Hill, Wilson, New York


  • 1 large sweet potato, peeled and cubed
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1/4 cup butter, melted
  • 4 teaspoons brown sugar
  • 1 pound fully cooked boneless ham, cut into 1-inch cubes
  • 2 yellow summer squash, cut into 3/4-inch slices
  • 2 large apples, cubed


  1. 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 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.

Nutrition Facts

2 each: 384 calories, 15g fat (6g saturated fat), 50mg cholesterol, 803mg sodium, 49g carbohydrate (35g sugars, 6g fiber), 17g protein.

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