Special thanks to Debbie Arnold of Dining with Debbie for sharing her Sriracha Glazed Ham and Pineapple Kabobs recipe with us.

Author: Debbie Arnold | Dining with Debbie

INGREDIENTS - 4-6 servings

  • 2 pounds Petit Jean Meats Hickory Smoked Boneless Ham, cut into 1-inch cub
  • Two tablespoons Sriracha sauce (less if you prefer)
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cornstarch
  • 1 fresh pineapple cut into 1-inch cubes*
  • 1 red, orange or yellow bell pepper, seeded and cut into 1-inch cubes*
  • 1 green bell pepper, seeded and cut into 1-inch cubes*
  • ½ onion, peeled and cut into 1-inch cubes*
  • ⅓ cup minced fresh cilantro
  • Riceland Rice Bran Oil or canola oil for basting
  • 3 cups prepared Riceland Rice
  • Wooden skewers soaked 10 minutes in water


  1. Place the ham cubes in a large resealable bowl and set aside.
  2. Mix together the Sriracha, brown sugar and cornstarch; set aside.
  3. Thread the ham, pineapple, bell peppers, onions and serranos or jalapenos, if using alternatively on the skewers leaving a small space between the pieces. Brush the skewers with Riceland Rice Bran Oil and set aside.
  4. Prepare the grill per the manufacturer’s directions for medium to medium-low heat.
  5. Place the kabobs on the grill, baste and grill 3-4 minutes until nice grill marks are formed. Turn over and baste with the remaining Sriracha mixture. Continue grilling until grill marks are well charred on this side.
  6. Transfer prepared rice or stir-fried rice to a serving platter and arrange kabobs on top. Serve immediately garnished with the minced cilantro.
  7. *There will be some left over that can be used for a different purpose.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.