BBQ Spam and Pineapple Kabobs make a quick, crowd-pleasing appetizer or main for cookouts, tailgates, and casual family dinners.
Kabobs are always a hit with both kids and adults. Serve these skewers alongside grilled corn on the cob and smoked mac and cheese for a satisfying, flavorful meal.
Ingredients for BBQ Spam and Pineapple Kabobs:
- Spam – you can substitute another canned or sliced ham if preferred.
- Pineapple chunks – fresh or canned both work well.
- Sweet and Tangy BBQ Sauce – or your favorite bottled sauce, plus extra for serving.
How to Grill BBQ Spam and Pineapple Kabobs:
- Cut the Spam into roughly 1½-inch cubes.
- If using a fresh pineapple, remove the top and bottom and peel the outer skin.
- Slice the pineapple into 1½-inch chunks and discard the tough core.
- Thread the Spam and pineapple alternately onto skewers. If you’re using bamboo skewers, soak them in water for about 10 minutes to prevent burning. If you forget, place a layer of foil under the skewers on the grill.
- Brush or spoon barbecue sauce over the Spam and pineapple before grilling and again during cooking if you like a stronger glaze.
- Preheat the grill to about 350°F and set up for indirect heat. Place skewers over indirect fire, close the lid, and cook about 15 minutes, turning once, until the edges of the Spam brown and the pineapple begins to caramelize.
- Use a digital thermometer to ensure the Spam is heated through to at least 145°F.
- Remove the skewers from the grill and transfer to a platter. Serve immediately with extra BBQ sauce for dipping.
How to Store and Reheat:
Store leftover kabobs wrapped in foil or remove the pieces from the skewers and place them in an airtight container. Refrigerate for up to 4 days.
To reheat, warm the Spam and pineapple in a skillet over medium heat with a tablespoon of water and extra BBQ sauce, stirring often until heated through.
Can You Freeze Pineapple?
If you have leftover fresh pineapple chunks, freeze them in a freezer bag or vacuum-sealed bag for up to three months. Thawed pineapple is great for grilling, smoothies, or drinks like frosted pineapple lemonade.
More Kabob Ideas:
- Steak and Mushroom Kabobs
- Steak and Shrimp Kabobs
- Chicken Kebabs
- Ground Beef Kabobs
- Pork and Pineapple Kabobs
- Smoked Sausage, Chicken and Potato Kabobs
Growing up on fried Spam sandwiches made these kabobs a nostalgic favorite at our house. The sweet-tart pineapple and savory Spam glazed with BBQ sauce balance perfectly and are sure to disappear fast—ours were made twice in one weekend.
For your next cookout or casual dinner, try these quick BBQ Spam and Pineapple Kabobs. They’re an easy, flavorful bite that blends salty pork with sweet, caramelized pineapple for a fun twist on classic skewers.
FOLLOW OUT GRILLING ON SOCIAL MEDIA
FACEBOOK * PINTEREST * INSTAGRAM * TWITTER
If you love this recipe, please leave a comment and a five-star review, and consider sharing on Pinterest.
Print Recipe
BBQ Spam and Pineapple Kabobs
Ingredients
- 2 12 ounce cans Spam
- 1 whole fresh pineapple or two – 20 oz cans chunks
- ½ cup Sweet and Tangy BBQ Sauce plus more for serving
Instructions
-
Prepare your grill to about 350°F. Adding hickory or pecan chunks will impart a pleasant smoky flavor.
-
Soak bamboo skewers in water for 10 minutes to reduce burning.
-
Cut Spam into 1½-inch cubes.
-
Trim the pineapple, remove the peel and core, and cut into 1½-inch chunks.
-
Thread Spam and pineapple pieces alternately onto the skewers.
-
Brush or spoon BBQ sauce over the skewers.
-
Place the skewers over indirect heat. If you didn’t soak the skewers, use foil under them to prevent burning.
-
Cook with the lid closed about 15 minutes, until pineapple caramelizes and Spam reaches 145°F internal temperature.
-
Remove to a serving platter and serve hot with extra BBQ sauce for dipping.
Notes
To reheat, warm in a skillet with additional BBQ sauce and one tablespoon of water over medium heat, stirring until heated through.