Canadian bacon and pineapple kabobs are juicy, smoky, and beautifully caramelized on the grill. Whether you serve them at breakfast, brunch, or a backyard cookout, these fun little skewers always steal the show.NOTE: If you buy the double pack of Canadian Bacon at Costco - buy 2 whole pineapples. Serves around 10-12.
Mix the juice, soy sauce, brown sugar, and ginger; set aside.
Cut the pineapple into large chunks.
Folding the Canadian bacon slices into quarters, skewer each piece, alternating the meat and then a chunk of pineapple. Keep repeating until the skewer is full.
Lay the skewers in a 9×13 pan and drizzle with the sauce.
Marinate for 2 hours.
Baste on the grill, using the marinade from the pan.
Grill until heated through. Serve.
Notes
Sandy’s tips and substitutions:
Storage: Store any leftovers in an airtight container in the fridge for 3-4 days. You can eat the leftovers heated gently, at room temperature, or chilled.
Soak skewers: Soak wooden skewers in water for 30 minutes before assembling to prevent them from burning on the grill.
Food safety: Reserve a separate portion of the marinade before adding it to the raw meat to use for safe basting on the grill.
Grilling heat: Grill over medium heat and turn the skewers frequently since the sugar in the marinade can burn quickly.
Repurpose a pineapple shell: If you are preparing your pineapple chunks from a whole pineapple, don’t discard the shell. The flesh can be hollowed out and the halved shell can be used as a pineapple boat as a fun way to hold fruit salad or salsa! I did exactly that for this Easy 4-Ingredient Fruit Salad Platter.
Double the recipe: Make sure to double the marinade for a larger batch of these Canadian bacon skewers. (I buy the bacon at Costco - in 2 pack).