6 ounces pineapple juice
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup low sodium soy sauce
1/4 cup apple cider vinegar
2 teaspoons ginger paste (or minced ginger)
3 garlic cloves, minced
Kabob Ingredients
2 (7 ounce) fully cooked Jones Dairy Farm Ham Steaks, cut into 1" pieces
1 red pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
extra cooking oil for preparing grill grates
1 bag tater tots rounds
Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.
In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).
Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.
Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.
Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.
Recipe developed by Donna Elick - The Slow Roasted Italian
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