BBQ pineapple, capsicum & ham skewers

Prep 20 mins | Cook 5 mins | Serves 4

A top way to use leftover ham.

300g piece boneless ham, cut into 2–3 cm pieces
12 pineapple, peeled and cut into 2–3 cm pieces
1 small red capsicum, halved, deseeded and cut into 1cm pieces
2 tbs olive oil
2 tbs maple syrup
Mixed salad, to serve

Step 1 Soak 8 small bamboo skewers in cold water for 10 minutes. Drain.

Step 2 Thread ham, pineapple and capsicum onto skewers. Combine oil and maple syrup in a bowl. Brush mixture over skewers.

Step 3 Preheat a greased barbecue plate over medium heat. Barbecue skewers, turning often and brushing with any leftover marinade, for 4–5 minutes until hot and golden. Serve with a mixed salad.

Good for you ... Pineapple

A good source of manganese, a mineral that contributes to the normal formation of bone and connective tissue.

A good source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides dietary fibre, which helps the intestine function normally.