Yield: 12 servings.
24 bamboo skewers, soaked overnight in water
24 scallions, blanched
72 Tyson® Pit Ham pieces, diced 1"
72 pineapple chunks, fresh, diced 1"
CARIBBEAN HAM GLAZE:
1/2 cup Meyers's® Rum, Original Dark
11/4 cup brown sugar
11/2 cup pineapple juice
11/2 cups apricot juice
1 /2 tsp. allspice, ground
1/2 tsp. cinnamon, ground
1/4 tsp. cloves, ground
COCONUT FRIED RICE:
4 Tbsp. peanut or vegetable oil
3/4 cup red onion, minced
4 Tbsp. garlic, minced
3/4 cup red pepper, minced
3 Tbsp. ginger, fresh, minced
11/2 Tbsp. red chile flakes, crushed
3/4 gallon basmati rice, cooked
4 Tbsp. sugar, granulated
3 cups coconut milk
to taste, salt
PINEAPPLE-HABAÑERO SALSA:
6 cups pineapple, small dice
11/2 cups red onion, minced
1/2 Tbsp. habañero chiles, finely minced
4 Tbsp. red pepper, finely diced
3/4 cups orange juice, frozen, thawed
4 Tbsp. honey
4 Tbsp. mint, chiffonade
4 Tbsp. toasted coconut shavings
Soak skewers overnight in water to prevent scorching during the cooking process.
Begin skewering by threading base end of one of the scallions onto one bamboo skewer. Follow with piece diced ham. Wrap skewered scallion around one side of skewered ham dice and skewer in place so that it weaves (S-fashion) around piece of diced pinapple applied next. Continue to add ingredients to the skewer until it includes three pieces of diced ham, three pieces of diced pineapple, with scallion weaving between each ingredient on skewer. Repeat process for second skewer. Reserve the skewers under refrigeration until ready to grill.
For Caribbean Ham Glaze: In a small saucepan, combine all glaze ingredients over medium-high heat. Boil gently until volume is reduced by half and glaze clings to back of spoon. Remove from heat and reserve in a warm place until ready for service. If glaze becomes too thick, return to a burner over low heat until it reaches the correct consistency. (This recipe makes more than is required for 12 servings.) Reserve remainder of glaze for additional skewers.
For Coconut Fried Rice: Heat peanut oil in 14" sautè pan over high heat until just beginning to smoke. Add the red onions and cook until opaque. Add garlic and continue to sautè until aromatic. Add red peppers, ginger, and red chile flakes and sautè for one minute. Add the cooked basmati rice and sautè for one minute. Add coconut milk and sugar. Cook until absorbed. Season to taste with salt. Reserve warm for service.
For Pineapple-Habañero Salsa: Combine all salsa ingredients in small nonreactive bowl and reserve, chilled, for service. (Exercise caution when working with habañero chiles. They are the hottest chiles in most American markets and should be handled with care and served with restraint.)
To Assemble Single Serving: Grill skewers over medium-high heat until grill markings are present on the surface of ham and pineapple. Baste each skewer liberally with Caribbean Ham Glaze until sugars in the glaze begin to darken surface of ham and pineapple. Remove from grill and place in preheated 350°F convection oven. Cook until internal temperature reaches 155°F.
While skewers are finishing in oven, place Coconut Fried Rice in the center of welled plate or large bowl. A ring mold can help form the rice cleanly. Remove skewers from oven and place on plate against rice mound. Garnish with a sprinkle of toasted coconut. Serve immediately.
Photo Credit: Tyson Foods