ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ham and Pineapple Spears

Photo: Anna Williams
Yield Makes 4 servings


  • 1 pound baked ham (such as Black Forest), thinly sliced
  • 1 pineapple, peeled and cut into 20 long spears
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 inner celery stalks, cut into 3-inch pieces (optional)

Nutrition Information

  • calcium 33.99 mg
  • calories 273.18
  • caloriesfromfat 35 %
  • carbohydrate 16.06 g
  • cholesterol 70.57 mg
  • fat 10.89 g
  • fiber 1.65 g
  • iron 2.7 mg
  • protein 29.98 mg
  • satfat 2.29 g
  • sodium 2053.48 mg

How to Make It

  1. Fold each slice of ham in half and wrap it around the center of a pineapple spear. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Place 10 of the wrapped pineapple spears in the pan. Sear on each side until golden, about 2 minutes. Drizzle 1 tablespoon of the vinegar over the pineapple spears and cook until the vinegar bubbles up and thickens slightly, about 1 minute. Transfer to a plate and cover with foil while repeating the cooking instructions with the remaining ingredients. Serve with the celery stalks, if desired.

    Tip: If you're serving the spears as passed cocktail food, wrap them in advance and refrigerate until needed, for up to 6 hours. Cook just before serving.