Butterball Cubed Turkey Ham Skewers with Pineapple, Peppers and Herbed Garden Rice


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For the Skewers:

600g Butterball Extra Lean Turkey Ham (skin removed and cut into cubes)1 cup pineapple chunks2 bell peppers, cut into chunksWooden skewers (soaked in water if using a barbecue)

For the Glaze:

¼ cup soy sauce2 Tbsp brown sugar2 cloves garlic, minced2 tablespoons olive oil1 tsp grated ginger

For the Rice:

2 cups cooked rice1 Tbsp butter1 Tbsp olive oil2 Tbsp fresh herbs, minced (I used parsley and basil)


  1. Preheat your grill to medium high heat (you can use an indoor grill).

  2. In a small bowl, whisk together the soy sauce, brown sugar, garlic, oil and ginger; set aside.
  3. Thread the cubed ham, pineapple and peppers alternately onto the wooden skewers; repeat until all ingredients are used (you should get about 12 skewers).
  4. Brush the skewers with the glaze and make sure they are coated on all sides; place the skewers on the grill and cook for about 10 minutes, turning and brushing with more glaze until the ham is warmed and the pineapple and peppers are slightly charred.
  5. While the skewers are on the grill, prepare the rice by heating a medium skillet with the oil and butter; add the rice, stirring to coat and then turn off the heat and add the herbs. Mix well and place on a platter.