Grilled Bourbon Bacon, Ham & Pineapple Kabobs Recipe

Imagine a juicy cube of ham wrapped in candied bacon—bacon glazed with a crispy, bubbly bourbon brown sugar coating. These Bourbon Bacon morsels are threaded with fresh pineapple, colorful bell peppers, and red onion, then grilled until caramelized and delicious. That’s Bourbon Bacon Ham and Pineapple Kabobs on the Grill.

Bourbon and bacon pair wonderfully. These kabobs are a tasty way to showcase bourbon-candied bacon and make excellent use of leftover ham.

Why you’ll love these kabobs

• Great way to use leftover ham after holidays.
• Bold, sweet-savory flavor from the bourbon brown sugar glaze and bacon.
• Ready in about 30 minutes—perfect for a weeknight grill dinner.
• Cook an entire meal on the grill for easy cleanup.
• Kabobs are fun to assemble and grill with family.

How to make Bourbon Bacon Ham and Pineapple Kabobs on the Grill

This recipe uses cubed, fully cooked ham and fresh vegetables for bright flavor. It can be halved for a smaller crowd.

Cut ham, pineapple, bell peppers, and red onion into 1″ pieces. Wrap each 1″ ham cube with half a slice of standard-cut bacon (avoid thick-cut bacon—it takes longer to crisp).

Thread the bacon-wrapped ham, peppers, onion, and pineapple onto metal or bamboo skewers (soak bamboo skewers for 30 minutes before using).

Grilling method

Set up your grill for indirect heat—place the food to the side of the heat source rather than directly over it. Preheat so the grate temperature is about 400°F (a high setting on many grills). Note that the lid thermometer often reads 50–100°F higher than the grate.

Prepare the bourbon glaze by combining dark brown sugar, bourbon (or your preferred whiskey), and crushed red pepper flakes. Heat briefly until brushable.

Place the kabobs on the indirect side of the grill. Brush the tops—meat, pineapple, and vegetables—with the bourbon glaze. Close the lid and cook for 15 minutes.

Flip and rotate the kabobs, brush again with glaze, then cook another 10–15 minutes, brushing with remaining glaze as they cook. Finish by rotating the kabobs briefly over direct heat if you want extra crisp on the bacon or a little char on the vegetables.

The kabobs are done when the bacon is cooked through, golden, crispy, and bubbly. Serve warm.

Ingredients

• 2 pounds boneless, fully cooked ham, cut into 1″ cubes
• 1 pound sliced bacon, traditional thickness, cut in half (do not use thick-cut)
• 1 fresh pineapple, peeled, cored, and cut into 1″ cubes
• 3 bell peppers, any color, stemmed, seeded, and cut into 1″ pieces
• 1 red onion, peeled and cut into 1″ pieces

Bourbon Glaze

• 1.5 cups dark brown sugar
• 6 tablespoons bourbon or whiskey of choice
• 1 teaspoon crushed red pepper flakes

Instructions

1. Preheat a barbecue for indirect cooking to a high temperature or about 400°F grate temp.
2. Wrap each ham cube with half a slice of bacon.
3. Assemble kabobs, alternating bacon-wrapped ham, pineapple, peppers, and onion.
4. Combine glaze ingredients in a small bowl and warm briefly to reach a brushable consistency.
5. Place kabobs on the side of the grill without direct heat.
6. Brush the tops with glaze, close the lid, and cook for 15 minutes.
7. Rotate and flip the kabobs, brush again, and cook an additional 10–15 minutes.
8. Brush with any remaining glaze and, if desired, briefly move over direct heat to crisp the bacon or char vegetables.
9. Remove when bacon is fully cooked, crispy, and bubbly. Serve immediately.

Notes

• Nutrition values are approximate.
• Perfect for using up leftover ham; cut the recipe in half for a smaller meal.
• If using bamboo skewers, soak them in water for 30 minutes to prevent burning.

If you make these kabobs, share a photo or leave a comment with how they turned out—I’d love to hear about your results.