Pan Fried Ham Kebobs Served With Basmati Rice Peppers Pineapple And Mango Recipes

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HAM AND PINEAPPLE KABOBS



Ham and Pineapple Kabobs image

Cooked ham and pineapple chunks threaded onto skewers and coated with a zesty, sweet glaze.

Provided by Lindsay Perejma

Categories     Meat and Poultry Recipes     Pork

Time 23m

Yield 4

Number Of Ingredients 7

3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
¾ pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
skewers

Steps:

  • Preheat grill for high heat.
  • In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  • Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 26.8 g, Cholesterol 47.7 mg, Fat 19.3 g, Fiber 0.9 g, Protein 16.2 g, SaturatedFat 6.2 g, Sodium 1096.9 mg, Sugar 25.3 g

PINEAPPLE FRIED RICE WITH HAM



Pineapple Fried Rice with Ham image

A quick and easy weeknight meal that's so much cheaper, tastier, and healthier than take-out! It is made with brown rice and lots of vegetables.

Provided by Misty Noelle

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 14

3 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon ground ginger
¼ teaspoon white pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and grated
½ cup frozen corn
½ cup frozen peas
3 cups cooked brown rice
2 cups diced pineapple
½ cup diced ham
2 green onions, sliced

Steps:

  • Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside.
  • Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
  • Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 60.9 g, Cholesterol 8.4 mg, Fat 13.3 g, Fiber 6.9 g, Protein 9.4 g, SaturatedFat 2.2 g, Sodium 916.6 mg, Sugar 13.1 g

HAM KABOBS



Ham Kabobs image

Trudy Gernert of Seymour, Indiana sends her version of kabobs that include lots of flavorful ingredients like tomatoes, pineapples, and sweet potatoes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 cup white vinegar
1/2 cup packed brown sugar
1 pound cubed fully cooked ham
1 pound smoked sausage, cut into 1-in. slices
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon water
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into wedges
16 cherry tomatoes
1-1/2 cups pineapple chunks

Steps:

  • In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.

Nutrition Facts :

HAM AND PINEAPPLE KABOBS



Ham and Pineapple Kabobs image

Enjoy this delicious kabob dinner - pineapple, ham and tomatoes grilled with a sweet and spicy jelly mix. Ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 lb. cooked ham, cut into 1-inch cubes
1 (8-oz) can pineapple chunks in unsweetened juice, drained
8 cherry tomatoes
3/4 cup red currant jelly
1 tablespoon prepared mustard

Steps:

  • Heat grill. Alternately thread ham, pineapple and tomatoes onto four 10-inch metal skewers. In small microwave-safe bowl, combine jelly and mustard. Microwave on HIGH for 1 to 2 minutes or until jelly melts. Stir to combine. Brush 3 to 4 tablespoons jelly mixture over kabobs.
  • When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until thoroughly heated, turning once. Serve with remaining jelly mixture.

Nutrition Facts : Calories 405, Carbohydrate 50 g, Cholesterol 65 mg, Fiber 1 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 37 g

MAPLE, HAM, & PINEAPPLE KABOBS



Maple, Ham, & Pineapple Kabobs image

These quick and easy Maple, Ham and Pineapple Kabobs are packed with flavor and oh so easy! The perfect way to use up leftover ham!

Provided by Janelle

Time 30m

Number Of Ingredients 5

1/4 cup real maple syrup
1 (20 ounce) can pineapple chunks or use fresh pineapple (our favorite way!)
2 cups of ham chunks - little leftover pieces of ham are perfect for this!
Skewers , metal or wooden
2 cups precooked rice (our favorite is Jasmine)

Steps:

  • GRILLED KABOBS:
  • If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
  • Prepare grill per grill specifications
  • Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
  • Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
  • While kabobs cook, base with pure maple syrup, once per side.
  • When heated through, serve immediately over rice.

Nutrition Facts : Calories 346 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1013 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CARIBOU BHAJEE



Caribou Bhajee image

Provided by Food Network

Categories     main-dish

Time 1h3m

Yield 8 to 10 servings

Number Of Ingredients 19

3 tablespoons Madras curry powder
2 teaspoons fresh grated ginger
2 teaspoons tamarind paste (optional)
4 cloves garlic, diced very small
1/2 cinnamon stick, crushed
Malt vinegar
2 1/2 pounds caribou tenderloin cut into 1 1/2-inch cubes (lean lamb can be substituted)
2 ounces butter
1/2 teaspoon freshly ground black pepper
1 extra large onion, or 3 medium ones, chopped
4 blanched plum tomatoes or 1 (15 ounce) can crushed tomatoes
1 very large, or 2 medium bell pepper, cut into 2 inch by 2 inch strips
2 long green chiles, roasted, skinned, and sliced
1/2 pound mushrooms, cut in half
1 (15-ounce) can pineapple chunks in syrup, strained
1 teaspoon sea salt
Hot water, if necessary
Cooked basmati rice, as an accompaniment
Cilantro, for garnish

Steps:

  • Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade. Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly. Refrigerate for 24 to 36 hours. Longer is better.
  • Melt butter in large, deep pan and sprinkle with black pepper. Cook on medium for 1 minute. Add onions and cook on high until translucent. Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes.
  • Pour in all of the marinade and meat. Bring up to a rolling boil and fold in the mushrooms. Reduce heat, cover, and simmer for 20 minutes. Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes. Serve over a bed of basmati rice and garnish with coriander leaves.

PORK KEBOBS WITH RED GRAPE SAUCE



Pork Kebobs with Red Grape Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 12 servings

Number Of Ingredients 4

2 pounds pork tenderloin
1 (.88-ounce) packet garlic and basil veggie seasoning (recommended: McCormick)
1 1/2 cups red grapes, washed
1/2 cup sherry

Steps:

  • Preheat oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside. Soak some wooden skewers in a bowl of water for about 15 minutes.
  • Rinse pork tenderloin with cold water and pat dry with paper towels. Trim off excess fat and silver skin. Cut into 1-inch pieces. Skewer the pieces and place on baking sheet in a single layer. Sprinkle the skewers with the seasoning mix. Broil in the oven for 10 to 15 minutes, turning the skewers halfway.
  • Put grapes and sherry in a skillet and bring up to a boil. Lower the heat to a simmer and cook until grapes just begin to split and the sauce thickens.
  • Remove skewers from oven and transfer to a serving platter. Spoon grapes over the pork skewers and serve immediately.

BASMATI AND BLACK RICE JUK



Basmati and Black Rice Juk image

Provided by Food Network

Categories     side-dish

Yield 6 cups

Number Of Ingredients 6

1/4 cup Thai black rice
3 cups water
4 to 6 cloves roasted garlic
1/3 cup basmati rice
1 teaspoon freshly grated horseradish
Salt and pepper

Steps:

  • Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup.
  • Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer.
  • While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time.

HANA HEARTS OF PALM WITH SHAVED PARMA HAM AND PRESERVED LEMON



Hana Hearts of Palm with Shaved Parma Ham and Preserved Lemon image

Provided by Food Network

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon diced Preserved Lemon Peel, recipe follows
1 teaspoon chopped fresh chives
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup Champagne vinegar
2/3 cup extra-virgin olive oil
Freshly ground black pepper
4 pounds fresh hearts of palm, outer husks removed, or 1 pound canned hearts of palm, drained
1/4 pound thinly shaved Parma ham
1 cup micro greens
4 teaspoons extra-virgin olive oil
Salt
4 teaspoons julienned Preserved Lemon Peel, recipe follows
5 pounds whole lemons, washed
1 cup salt
1 cup sugar, plus 4 cups
4 cups water

Steps:

  • Preserved Lemon Vinaigrette: In a mixing bowl, stir together all the ingredients. Season, to taste, with a little more salt and some pepper.
  • You should have about 1 cup of dressing. Set aside. You should have some bigger, thicker pieces of hearts of palm, and some smaller, thinner pieces. Put the bigger pieces of the hearts, in a non-reactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them into 1/2-inch thick rings. Slice the larger pieces into 1/4-inch thick rings and set aside.
  • Drape half of each serving plate with the remaining Parma ham.
  • In a mixing bowl, toss the mesclun with the sliced small hearts of palm, 4 teaspoons of extra-virgin olive oil and season, to taste, with salt and pepper. Mound some of the greens in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining lemon vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.
  • Use a sharp knife to cut each lemon lengthwise not quite completely into quarters, starting at the flower end and leaving the quarters attached at the stem end. In a large, non-reactive mixing bowl, stir together the salt and 1 cup of the sugar. Add the lemons, toss to combine them evenly with the salt-and-sugar mixture, cover with plastic wrap, and refrigerate, stirring occasionally, for 30 days.
  • Bring the remaining 4 cups of sugar and the water to a boil in a large saucepan, stirring occasionally. Remove from the heat and set this simple syrup aside.
  • Remove the lemons from the sugar-salt mixture. Place them in another saucepan of enough cold water to cover them completely. Bring the water to a boil. Drain off the water and repeat with more cold water. Repeat again twice more for a total of 4 boilings and changes of water. Drain again and add the lemons to the pan of simple syrup. Bring to a boil. Remove from the heat, let the lemons cool in the syrup, and then remove and discard everything but the yellow-colored outer rind of the peel. Refrigerate in the syrup for up to 1 month, covered.
  • The preserved lemon peel will keep for 1 month covered in the refrigerator, and can be used in any recipes that call for lemon juice or zest, or can be diced and tossed with cooked vegetables.

HAM & PINEAPPLE KABOBS



Ham & Pineapple Kabobs image

For a twist on the usual holiday fare, we turn ham and pineapple into juicy kabobs. The marinade gets its zip from hoisin, teriyaki and soy sauces. -Chandra Lane-Sirois, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 9

1/4 cup hoisin sauce
1/4 cup unsweetened pineapple juice
1/4 cup teriyaki sauce
1 tablespoon honey
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons reduced-sodium soy sauce
KABOBS:
2 pounds fully cooked boneless ham, cut into 1-inch pieces
1 large fresh pineapple, peeled, cored and cut into 1-in. cubes (about 4 cups)

Steps:

  • In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 1109mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 15g protein.

SWISS HAM KABOBS



Swiss Ham Kabobs image

With melty cheese, juicy pineapple and salty ham, it's no surprise my daughter requests my kabobs on her May birthday. They're a fantastic way to get into grilling season. -Helen Phillips, Horseheads, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 can (20 ounces) pineapple chunks
1/2 cup orange marmalade
1 tablespoon prepared mustard
1/4 teaspoon ground cloves
1 pound fully cooked ham, cut into 1-inch cubes
1/2 pound Swiss cheese, cut into 1-inch cubes
1 medium green pepper, cut into 1-inch pieces, optional

Steps:

  • Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper., Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce.

Nutrition Facts :

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