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Makes 6 servings, 2 kebobs each



  1. Quarter 3 pineapple slices; set aside.
  2. Use remaining slice another time.
  3. Combine pineapple juice, preserves, lemon juice, mustard, cinnamon, cloves and salt in 2-quart saucepan.
  4. Bring to a boil.
  5. Dissolve cornstarch into chicken broth; add to mixture.
  6. Cook, stirring frequently, until clear and thickened.
  7. Using 12 skewers*, alternately thread 4 pieces each of ham and peppers, 2 pieces of pears and 1 piece of pineapple on each.
  8. Brush kebobs with sauce.
  9. Broil 5 inches from heat 10 or 15 minutes, turning and brushing frequently with sauce.
  10. Serve over fluffy rice.
  11. Pass remaining sauce.