Ham & Pineapple Kabobs

• 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
• 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)

1. In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate overnight.
2. Preheat oven to 350u0b0. 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.
3. 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.

hoisin sauce, pineapple juice, teriyaki sauce, honey, rice vinegar, soy sauce, ham, pineapple

Taken from www.tasteofhome.com/recipes/ham-pineapple-kabobs/ (may not work)