of your favorite dark beer (we used a German double bock)
Grey Poupon dijon mustard
hickory liquid smoke
fresh cut chives for garnishing
In This Recipe
Place cut ham, cut pineapple and cut green onions on kabob stick.
Place remaining ingredients in pan on stove(except chives) and cook on high until melted stirring continuously. Turn down heat and continue to stir glaze until smooth.
Note: Glaze is easier to work with when its a tad warmer. As it cools its more of a caramel consistency.
Drizzle kabobs with beer glaze and place on hot grill until heated through. You can drizzle kabobs throughout the grilling process. Leave a side of glaze to dip the kabobs for serving. Garnish with fresh cut chives.