Photo: Anna Williams Photo by: Photo: Anna Williams

Ham and Pineapple Spears

Real Simple SEPTEMBER 2005

  • 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)


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.

Nutritional Information

Amount per serving
  • Calcium: 33.99mg
  • Calories: 273.18
  • Calories from fat: 35%
  • Carbohydrate: 16.06g
  • Cholesterol: 70.57mg
  • Fat: 10.89g
  • Fiber: 1.65g
  • Iron: 2.7mg
  • Protein: 29.98mg
  • Saturated fat: 2.29g
  • Sodium: 2053.48mg

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Ham and Pineapple Spears recipe