Musselman’s Apple Butter and siracha combine for a tasty sauce on ham and pineapple kabobs.
Preheat grill to medium-high heat.
In a small saucepan, mix together pineapple JUICE, apple butter, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium-high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.
Cut the ham, green peppers and onion into chunks.
Thread the ham, pineapple chunks, green peppers, and onions onto skewers.
Brush with grilling sauce.
Lightly grease the grates and grill the kabobs for 10-12 minutes, turning often.
Brush with more grilling sauce while cooking and again after removing the kabobs from the grill.