Polynesian Kabobs

A tiki-bar classic from the 1960s and 70s: skewered bites of bacon-wrapped pineapple, marinated ham, green olives, and cherry tomatoes, broiled until the bacon crisps and the marinade caramelizes into a sticky sweet-salty glaze. Pure cocktail-party gold.

The marinade does triple duty. The ham cubes soak in it for an hour to absorb flavor; the reserved pineapple syrup sweetens it; and what’s left brushes onto the assembled skewers right before broiling. Soy sauce and honey carry the savory-sweet axis, with sherry adding depth and orange zest brightening it.

Bacon wrapping the pineapple is the move that ties it all together. The fat from the bacon mingles with the pineapple’s juice as it cooks, and the resulting drippings glaze every other ingredient on the skewer. Use thick-sliced bacon, halved crosswise, so each piece wraps once around a chunk without gapping.

Soak bamboo skewers in water for 30 minutes before assembling. Dry skewers will scorch and even ignite under the broiler; pre-soaked ones stay intact through the full 6-to-8-minute cook.

Pro Tips

• Pat the ham dry before marinating. Wet ham repels the marinade and ends up bland.
• Keep the broiler rack 4 inches from the heat. Too close and the bacon burns before the pineapple warms; too far and the bacon stays floppy.
• Brush extra marinade onto the skewers halfway through cooking to build a thicker glaze.
• Serve immediately. The bacon stays crisp for about 10 minutes after broiling, then softens as the pineapple juice keeps releasing.

Variations

• Substitute chicken cubes or pork tenderloin cubes for the ham.
• Add a chunk of bell pepper or pearl onion between the other ingredients for color variety.
• Wrap the pineapple with prosciutto instead of bacon for a more Italian-leaning version.