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Pineapple Kabobs

This recipe is super easy and tasty. Make a platter for a party or make a few for your child's snack. Mini kabobs look fancy and are fun to make—even little fingers can help assemble them! For a veggie version, substitute teriyaki-flavored baked tofu for the ham and cheese. Baked tofu can easily be sliced into small cubes and is very tasty with the pineapple.

Pineapple Kabobs
3.1/5 rating (23 votes)

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Categories:

Tree-nut-free Peanut-free Spring Summer Appetizers Fall Winter Vegetarian Healthy Recipes School Lunches Recipes Older Kids Can Make Themselves Recipes To Make With Kids Make Ahead Recipes Power Breakfasts After School Snacks

  • 4 fresh pineapple chunks, cut into 1/2-inch pieces
  • 2 ounces colby jack, marble cheese cubes, cut into 1/2 inch pieces
  • 2 ounces deli ham (1/4 inch slice), cut into 1-inch squares
  • toothpicks

    • Directions

    1. Using toothpicks, assemble the mini-kabobs in the following manner: 1 ham square, 1 pineapple chunk, 1 ham square, and 1 cheese cube. Repeat for each kabob.

      To make a vegetable version, substitute teriyaki-flavored baked tofu for the ham and cheese. Baked tofu can easily be sliced into small cubes and is very tasty with the pineapple.
    2. Refrigerate the kabobs for up to 3-4 hours before serving (they don't keep well longer than that).

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