Ham and pineapple kebab

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These delicious ham kebabs will remind you of summer with every bite.

25 min
4 serving(s)


  • 20 2.5-cm (1-inch) cubes of Lafleur Smoked Ham
  • 10 to 15 2.5-cm (1-inch) cubes of pineapple
  • 1 red pepper, quartered

Spiced syrup

  • 100 ml (1/2 cup) of sugar
  • 100 ml (1/2 cup) of water
  • 5 ml (1 teaspoon) of fresh ginger, chopped
  • 2.5 ml (½ teaspoon) of ground cloves
  • 2.5 ml (½ teaspoon) of ground cinnamon
  • 2.5 ml (½ teaspoon) of ground nutmeg
  • Freshly ground pepper


Spiced syrup

  1. 1.

    Heat water and sugar in a pan until sugar is completely dissolved.

  2. 2.

    Add spices and ginger. Let cool and set aside.


  1. 1.

    Cut pineapple and ham into 2.5-cm (1-inch) cubes.

  2. 2.

    Cut peppers into 2.5-cm (1-inch) squares.

  3. 3.

    Assemble 4 brochettes, alternating cubes of ham, cubes of pineapple and squares of pepper (2).

  4. 4.

    In a frying pan or on the BBQ, grill brochettes on each side, basting with spiced syrup, until evenly browned.

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