Ham Skewers with Rice and Pecan Salad

Ham Skewers with Rice and Pecan Salad


¼ cup tomato sauce

1 tablespoon soy sauce

¼ cup brown sugar

¼ cup pineapple juice

1 tablespoon white vinegar

¼ small pineapple, peeled, cored, cut into 3cm pieces

1 green capsicum, cut into 3cm pieces

1 large red onion, cut into 3cm pieces

400g ham steaks, cut into 3cm pieces

450g packet 2 ½ minute brown rice

2/3 cup pecans, chopped

1 large celery stalk, thinly sliced

½ cup chopped fresh flat- leaf parsley leaves

2 tablespoons lemon juice

2 tablespoons olive oil



  1. Combine tomato sauce, soy sauce, sugar, juice and vinegar in a small saucepan over medium heat. cook, stirring, for 3-4 minutes or until sugar has dissolved. Bring to a simmer. Simmer for 5 minutes or until thickened slightly. Set aside.
  2. Thread pineapple, capsicum, onion and ham, alternating, onto 8 skewers.
  3. Heat a chargrill pan or barbeque grill on medium heat.
  4. Cook skewers, basting with sauce mixture, for 15 minutes or until browned and vegetables are tender.
  5. Meanwhile, heat rice following packet directions. Transfer to a large bowl.
  6. Add pecans, celery, parsley, lemon juice and oil. Season with salt and pepper. Toss to combine.
  7. Serve skewers with rice and pecan salad, sprinkled with extra parsley.


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Midwest Foods Dubbo