Grilled Ham and Pineapple Kabobs
- 1/2 cup House of Tsang® sweet chili sauce
- 1/2 cup pineapple juice
- 3 tablespoons House of Tsang® ginger flavored soy sauce
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 pound Hormel® Cure 81® classic ham, cubed
- 1 cup pineapple cubes
- 1/2 red bell pepper, cut into 1-inch pieces
- 4 jalapeños
Instructions
In small saucepan, bring chili sauce and next 4 ingredients to a boil. Reduce heat and simmer 5 minutes or until thickened. Let stand 5 minutes. Thread ham, pineapple, red bell pepper and jalapeños on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 350°F. Grill kabobs 2 to 3 minutes per side or until vegetables are tender, brushing frequently with sauce.
Nutrition Info
Per serving:
Calories: 187; Protein: 18g; Carbohydrate: 3g; Fat: 12g; Cholesterol: 76mg; Sodium: 310mg
Sweet Chili and Lemon-Salmon Kabobs
- 1/2 cup House of Tsang® sweet chili sauce
- 2 tablespoons lemon juice
- 2 tablespoons Sriracha hot sauce
- 2 teaspoons fresh grated ginger
- 1 pound fresh salmon filets, cubed
- 1 lemon, thinly sliced
Instructions
In small bowl, combine chili sauce and next 3 ingredients. Thread salmon and lemon slices on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 400°F. Grill kabobs 3 to 5 minutes per side or until desired degree of doneness, brushing frequently with glaze.
Nutrition Info
Per serving:
Calories: 203; Protein: 21g; Carbohydrate: 3g; Fat: 5g, Cholesterol: 26mg; Sodium: 1027mg
Sweet & Spicy Pork Kabobs
- 1/4 cup cola
- 1/4 cup honey
- 1/4 cup House of Tsang® ginger flavored soy sauce
- 1/4 cup Olek Sambal or chili paste
- 2 tablespoons chili sauce or ketchup
- 4 cloves garlic, minced
- 1 pound cubed Hormel® Always Tender® pork butt roast
Instructions
In large bowl, combine first 6 ingredients. Reserve ¼ cup mixture for glaze. Add pork to bowl, cover and refrigerate pork and reserved glaze 4 hours or up to overnight. Brush grill with oil. Heat grill to 350°F. Remove pork from marinade, discarding marinade. Thread pork cubes on soaked wooden or metal skewers. Grill 7 to 10 minutes per side, turning often, until pork is tender. Brush with reserved glaze mixture.
Nutrition Info
Per serving:
Calories: 404; Protein: 29g; Carbohydrate: 6g; Fat: 19g; Cholesterol: 110mg; Sodium: 466mg
Buttermilk-Herb Chicken Kabobs
- 1 pound boneless, skinless chicken thighs, cut into 1½-inch pieces
- 4 large green onions, cut into 2-inch pieces
- 1/2 cup buttermilk
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon grated lemon peel
- 2 1/2 teaspoons Herb-Ox® granulated chicken bouillon
- 2 teaspoons fresh thyme leaves, chopped
- 1/2 teaspoon freshly ground pepper
Instructions
In large bowl, combine chicken and remaining ingredients. Cover and refrigerate 1 hour or up to 4 hours. Remove from marinade, discarding marinade. Place chicken and green onion on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 350°F. Grill kabobs 3 to 5 minutes per side or until chicken is cooked through.
Nutrition Info
Per serving:
Calories: 132; Protein: 22g; Carbohydrate: 9g; Fat: 23g; Cholesterol: 99mg; Sodium: 375mg