Envision a luscious cube of ham wrapped in candied bacon; bacon with a crispy, bubbly, bourbon brown sugar glaze. These Bourbon Bacon cubes of magical deliciousness are interspersed with fresh pineapple, colorful pieces of tender crisp bell peppers, red onions, and then grilled to perfection! That, my friends, is Bourbon Bacon Ham and Pineapple Kabobs on the Grill.
I love this twist on kabobs for several reasons. The obvious is the Bourbon Candied Bacon!
Bourbon and Bacon are such a fantastic combination. In addition to Bourbon Candied Bacon, which is a frequent brunch request, Bourbon Bacon Wrapped Poppers are just to die for, and Grilled Bourbon Bacon Baked Beans make an appearance all grill season long.
Bourbon Bacon Ham and Pineapple Kabobs are easy and delicious to make.
- Who else always wonders how to use up leftover ham other than on sandwiches? Especially after Easter or Christmas?
- The flavor profile! Did I mention the Bourbon Candied Bacon?
- This is basically a 30 minute meal and can be a weeknight win.
- I love being able to cook a complete meal on the grill!
- Kabobs are a fun meal to cook together as a family.
How to make Bourbon Bacon Ham and Pineapple Kabobs on the Grill
This recipe is perfect for using up leftover ham, but may be cut in half for a smaller sized meal.
Begin by cubing ham, a fresh pineapple, colored bell peppers, and a red onion into 1″ pieces.
Wrap each 1″ cube of ham with a half slice of bacon.
Do not choose thick cut bacon for this recipe, it takes longer to cook through and become crispy than standard, thinner cut bacon.
Skewer the bacon wrapped ham chunks, bell peppers, onions, and fresh pineapple on either metal or bamboo skewers. Bamboo skewers will require a 30 soak in water before being used.
How to grill kabobs:
Set up a barbecue grill for indirect cooking. Indirect grilling means that food is placed to the side of the heat source as opposed to directly over it. A gas or charcoal grill may be used for these kabobs and set up for indirect grilling.
Place the assembled kabobs on the indirect heat side of a grill preheated to a 400 degree grate temp or a ‘high’ temperature. Note: The lid thermometer temperature is frequently 50-100 hotter then the grate temperature.
Brush the top of the kabobs, both meat, pineapple, and veggies, with the Bourbon Glaze. Close the lid and let them cook for 15 minutes.
Flip, rotate, and brush the kabobs with the Bourbon Glaze again before closing the lid and cooking an additional 10-15 minutes while brushing with any remaining glaze.
The kabobs are done when the bacon is cooked through, golden, crispy, and bubbly. Enjoy!
Try a few of my other barbecued favorites straight off the GRILL:
- BOURBON BACON GRILLED BAKED BEANS
- GRILLED CHICKEN SPIEDINI SKEWERS
- GRILLED TERIYAKI STEAK
- GRILLED HOMEMADE ITALIAN MEATBALLS
- GRILLED BANG BANG SHRIMP
- GRILLED SAUSAGE WITH PEPPERS AND ONIONS
- GRILLED SALSICCIA PASTA
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Bourbon Bacon Ham and Pineapple Kabobs on the Grill
- 2 pounds ham, boneless and fully cooked, cut into 1" cubes
- 1 pound sliced bacon, traditional thickness, cut in half Do not use thick-cut bacon.
- 1 pineapple, fresh, peel and core removed, cut into 1" cubes
- 3 bell peppers, any color, stem and seeds removed, cut into 1" cubes
- 1 red onion, peel removed and cut into 1" cubes
- 1.5 cups dark brown sugar
- 6 tablespoons bourbon or whiskey of choice
- 1 teaspoon crushed red pepper flakes
- Set up and preheat a barbecue grill for indirect cooking at a high temperature or a 400 degree grate temperature.
- Wrap each ham cube with a half of a piece of bacon.
- Assemble the kabobs alternating the vegetables, pineapple, and bacon wrapped ham pieces as desired.
- Combine the Bourbon Glaze ingredients in a small bowl or measuring cup and microwave for 30 seconds to liquidity the glaze to a brushable consistency.
- Place the assembled kabobs on the side of the grill that does not have the heat directly under it.
- Brush the top of the entire kabob with the glaze, close the grill lid and cook for 15 minutes.
- Rotate, flip, and brush the Bourbon Glaze again on the kabobs and continue to cook for an additional 10-15 minutes.
- Brush any remaining glaze on the kabobs and rotate briefly over the flame to crisp the bacon or char the vegetables if desired.
- The kabobs are ready when the bacon is all the way is cooked through, crispy, and bubbly.
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