Hawaiian Pizza Skewers

Name: Hawaiian Pizza Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 12 oz Spam, cubed into 12 pieces; 1 whole pineapple, cubed into 12 pieces; 2 tsp Dizzy Pig Pineapple Head Seasoning; 12 each (1”-2”) cubes baguette; 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil; 12 each cherry tomatoes; 1/2 each large sweet onion; 12 oz Halloumi, cut into 12 cubes; Bachan’s Sweet Honey Japanese Barbecue Sauce

Sep 19, 2024 • Tom Jackson

Looking for a unique and flavorful twist on traditional barbecue? Try these Hawaiian Pizza Skewers, perfect for your next grilling session. This easy-to-make recipe serves 6 and combines the savory goodness of Spam, sweet pineapple, and tangy cherry tomatoes with the rich flavor of Halloumi cheese and sweet onions. Seasoned with Dizzy Pig Pineapple Head Seasoning and tossed in Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil, these skewers are packed with flavor. Grill them on your Yoder Smokers El Dorado Santa Maria Grill over lump charcoal until perfectly charred. For a finishing touch, brush with Bachan’s Sweet Honey Japanese Barbecue Sauce to add a delightful blend of sweet and savory. Perfect for summer barbecues or weeknight dinners, these Hawaiian Pizza Skewers are a crowd-pleasing combination of smoky, sweet, and tangy flavors in every bite.

Hawaiian Pizza Skewers

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6

Prep Time

20 minutes

Cook Time

15 minutes

Calories

585

Looking for a fun and flavorful twist on your next grilling recipe? These Hawaiian Pizza Skewers combine savory Spam, juicy pineapple, tangy Halloumi cheese, and fresh cherry tomatoes for a perfect balance of sweet and salty. Seasoned with Dizzy Pig Pineapple Head Seasoning and tossed in Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil, these skewers are packed with bold flavors. Grilled to perfection on your Yoder Smokers El Dorado Santa Maria Grill and finished with a brush of Bachan’s Sweet Honey Japanese Barbecue Sauce, they offer a smoky, caramelized char in every bite. Perfect for summer barbecues or any time you want to impress your guests with a unique, crowd-pleasing dish.

Ingredients

12 oz Spam, cubed into 12 pieces
1 whole pineapple, cubed into 12 pieces
2 tsp Dizzy Pig Pineapple Head Seasoning
12 each (1”-2”) cubes baguette
2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
12 each cherry tomatoes
1/2 each large sweet onion
12 oz Halloumi, cut into 12 cubes
Bachan’s Sweet Honey Japanese Barbecue Sauce

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Directions

Load two chimneys of lump charcoal and light with fire starters. When hot, dump into one half of the Yoder Smokers El Dorado Santa Maria Grill.
Combine the cubed spam and pineapple in a bowl and season with Dizzy Pig Pineapple Head Seasoning.
Combine the bread and Texas Olive Ranch Roasted Garlic Extra Virgin
Olive Oil in a bowl and toss to coat.
Using six skewers, thread two of each item onto each skewer.
Cook on the grill until slightly charred and warmed through.
Remove from the grill and toss/brush with Bachan’s Sweet Honey
Japanese Barbecue Sauce.

Recipe Note

Other Recipes You Might Enjoy:

Teriyaki Salmon Skewers

Hawaiian Pizza

Recipe Highlights and Insights:

The history of Hawaiian pizza dates back to 1962, when Sam Panopoulos, a Greek immigrant living in Canada, invented this now-controversial dish. Panopoulos, who owned a restaurant in Ontario, decided to experiment with new pizza toppings in a time when pizza itself was still gaining popularity in North America. Inspired by the rise of Tiki culture and the sweet-and-sour flavors found in Chinese cuisine, he decided to add canned pineapple to a pizza, pairing it with ham to create a bold contrast between salty and sweet. Surprisingly, the combination was a hit with customers, and he named it "Hawaiian" after the brand of pineapple he used. Although the pizza has no direct connection to the state of Hawaii, its name stuck. Over the years, Hawaiian pizza has become both loved and loathed, sparking debates among pizza purists and adventurous eaters alike, but it remains an enduring part of pizza culture worldwide.