Delicious Spam Kabobs

Growing up, Spam was always that mysterious meat in a can that sat in our pantry for emergencies. My mom would slice and fry it up when money was tight, but that was about it. I never thought much about other ways to cook it until my friend brought Spam kabobs to a backyard barbecue last summer.

Turns out, Spam is actually pretty good when you cook it on the grill – and threading it onto skewers with vegetables takes it from basic pantry staple to something you’d actually want to serve to guests. The heat from the grill gives the Spam nice crispy edges, while keeping the inside tender. Who knew that humble canned meat could be so tasty?

What Kind of Spam Should I Use?

Regular Spam Classic is the go-to choice for these kabobs, but don’t be afraid to experiment with other varieties. There are actually 15 different types of Spam available, from Hickory Smoke to Hot & Spicy to Less Sodium. For this recipe, I’d stick with either Classic or Hickory Smoke since they pair really well with the sweet pineapple and barbecue sauce. When you’re prepping your Spam, make sure to cut it into evenly-sized cubes (about 1-1.5 inches) so they cook uniformly on the grill. If you’re watching your salt intake, the Less Sodium variety works just fine too – you’ll still get that classic Spam flavor without the extra sodium.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful swaps you can try:

• Spam: Spam is really the star here, but if you’re looking to switch things up, you can try other Spam varieties like Spam Lite, Turkey Spam, or even Spam with cheese. Just keep in mind that regular Spam holds up best on the grill.
• Pineapple: Fresh pineapple is great, but canned chunks work perfectly fine. You can also try mixing it up with chunks of mango or peaches – just make sure they’re firm enough to stay on the skewer.
• Barbecue sauce: Any sweet BBQ sauce works well here, but feel free to experiment with teriyaki sauce, sweet chili sauce, or even a mix of honey and soy sauce. If using a thinner sauce, brush it on more frequently during cooking to build up the glaze.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling Spam kabobs is preventing the meat from becoming too dry and tough – cutting your Spam into evenly sized 1-inch cubes helps ensure consistent cooking throughout. Another common mistake is placing the pineapple and Spam directly on the grill without pre-soaking your wooden skewers, which can lead to burnt sticks and falling food; soak those skewers in water for at least 30 minutes before threading. To avoid a burnt exterior and undercooked interior, keep your grill at a medium heat (around 350°F) and rotate the kabobs every 2-3 minutes while basting with barbecue sauce during the final few minutes only – adding the sauce too early can cause it to burn and become bitter.

What to Serve With Spam Kabobs?

These sweet and savory Spam kabobs make a fun main dish that pairs really well with classic Hawaiian-inspired sides. A scoop of warm white rice or coconut rice makes the perfect base to catch all those tasty barbecue drippings. You can keep things simple by serving them with a quick macaroni salad or coleslaw on the side – both add a nice creamy contrast to the grilled kabobs. If you want to round out the meal with some veggies, try some grilled bell peppers and onions or a fresh green salad with mandarin oranges to complement the tropical pineapple flavors.

Storage Instructions

Keep Fresh: If you’ve got leftover Spam kabobs, take them off the skewers and place them in an airtight container. They’ll stay good in the fridge for up to 3 days. The pineapple might release some juice over time, but that’s totally normal and actually adds more flavor to the Spam!

Prep Ahead: Want to get a head start? You can cut up the Spam and pineapple a day before and keep them separately in the fridge. Just wait to thread them on skewers until you’re ready to cook – this keeps everything fresh and makes assembly super quick when you need it.

Warm Up: To enjoy your leftover kabobs, you can warm them up on the grill for 2-3 minutes per side, or pop them in the microwave for about 30 seconds. Add a fresh brush of barbecue sauce while reheating to keep them nice and saucy!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 100-120 g
• Fat: 150-180 g
• Carbohydrates: 120-140 g

Ingredients

• 2 cans Spam (cut into 1-inch cubes)
• 1 pineapple (cored and cut into 1-inch chunks, or 2 cans pineapple chunks)
• 1/2 cup sweet and tangy barbecue sauce (I like Sweet Baby Ray’s for this)

Step 1: Prepare the Grill and Skewers

Start by preparing your grill fire to reach a temperature of about 350°F.

For added flavor, consider using hickory or pecan wood chunks to create a smoky taste.

Meanwhile, soak bamboo skewers in water for 10 minutes to prevent them from burning during grilling.

Step 2: Prepare the Ingredients

Cut the spam into 1 1/2 inch chunks.

Then, cut the ends and outer peel from the pineapple.

Slice the pineapple into 1 1/2 inch chunks as well, making sure to discard the core.

Step 3: Assemble the Skewers

Thread the spam and pineapple chunks alternately onto the soaked bamboo skewers.

If desired, you can alternate the arrangement for a balanced flavor and presentation.

Step 4: Apply BBQ Sauce

Use a brush or spoon to generously coat the spam and pineapple on the skewers with bbq sauce.

Make sure all sides are covered for the best flavor.

Step 5: Cook the Kabobs

Place the skewers over indirect heat on the grill.

If you did not soak your bamboo skewers, place a piece of foil under the sticks to prevent burning.

Close the grill lid and cook the kabobs for about 15 minutes, or until the pineapple starts to caramelize and the spam reaches an internal temperature of 145°F, as measured with a digital meat thermometer.

Step 6: Serve

Once cooked, remove the kabobs from the grill and transfer them to a serving platter.

Serve the kabobs with additional bbq sauce on the side for dipping, and enjoy your flavorful spam and pineapple skewers!