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SPAM® Cordon Bleu Hawaii Kabobs
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Ingredients

  • 2 cups water
  • 1/4 cup pineapple juice
  • 1 1/2 cups rice
  • 1/3 cup macadamia nuts, coarsely chopped
  • 1/3 cup parsley, chopped
  • 1 cup pineapple preserves
  • 2 tablespoons white wine vinegar
  • 1 teaspoon crushed red peppers
  • Salt and freshly ground pepper, to taste
  • 1 12-ounce can SPAM® Less Sodium, cut into 1 1/2-inch cubes
  • 1 pineapple, peeled and cored, cut into 1 1/2-inch pieces
  • 1 red onion, cut into cut into 1 1/2-inch chunks
  • 6 bamboo skewers, soaked in water for 30 minutes
  • Olive oil for brushing
  • 1 cup shredded Swiss cheese

Directions Launch Kitchen View

  1. 1

    To make rice, in medium saucepan combine water and juice. Bring to boil. Add rice; stir. Reduce heat to low. Cook, covered 20 minutes; fluff with fork. Add nuts and parsley; stir to combine. Set aside; keep warm.

  2. 2

    To make pineapple glaze, in small saucepan heat preserves, vinegar and red peppers, salt and pepper on medium 3 minutes or until warm, stirring occasionally.

  3. 3

    Prepare grill for medium. Thread SPAM® Less Sodium, pineapple and onion onto skewers. Brush with oil; sprinkle with salt and pepper. Grill 10 to 12 minutes brushing with pineapple glaze and turning occasionally until hot and grill marks appear. Sprinkle hot kebabs with Swiss cheese. Serve with macadamia rice.

Comments

SPAM® Cordon Bleu Hawaii Kabobs

14 Yums Comments Blue Ribbon Recipe Shared by Stacy Revard
Total Time: Makes: 4-6 servings

These Cordon Bleu Hawaii Kabobs will cordon blow your mind. Kabobs with SPAM® cubes, pineapple and onion are glazed with pineapple preserves and hot pepper flakes. Then they're grilled to perfection with, get this, melted Swiss cheese on top!

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Ingredients

  • 2 cups water
  • 1/4 cup pineapple juice
  • 1 1/2 cups rice
  • 1/3 cup macadamia nuts, coarsely chopped
  • 1/3 cup parsley, chopped
  • 1 cup pineapple preserves
  • 2 tablespoons white wine vinegar
  • 1 teaspoon crushed red peppers
  • Salt and freshly ground pepper, to taste
  • 1 12-ounce can SPAM® Less Sodium, cut into 1 1/2-inch cubes
  • 1 pineapple, peeled and cored, cut into 1 1/2-inch pieces
  • 1 red onion, cut into cut into 1 1/2-inch chunks
  • 6 bamboo skewers, soaked in water for 30 minutes
  • Olive oil for brushing
  • 1 cup shredded Swiss cheese

Directions

  1. 1

    To make rice, in medium saucepan combine water and juice. Bring to boil. Add rice; stir. Reduce heat to low. Cook, covered 20 minutes; fluff with fork. Add nuts and parsley; stir to combine. Set aside; keep warm.

  2. 2

    To make pineapple glaze, in small saucepan heat preserves, vinegar and red peppers, salt and pepper on medium 3 minutes or until warm, stirring occasionally.

  3. 3

    Prepare grill for medium. Thread SPAM® Less Sodium, pineapple and onion onto skewers. Brush with oil; sprinkle with salt and pepper. Grill 10 to 12 minutes brushing with pineapple glaze and turning occasionally until hot and grill marks appear. Sprinkle hot kebabs with Swiss cheese. Serve with macadamia rice.

Ingredients Directions
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