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.

WHAT YOU'LL LOVE

Spam is the move: This is not a compromise — cubed and charred over lump charcoal, Spam develops a salty, caramelized exterior that ham simply can't replicate. It holds on the skewer, takes char beautifully, and is the ingredient that makes this recipe feel like an actual creative choice rather than a generic skewer.
Halloumi doesn't melt: Unlike mozzarella, Halloumi holds its shape on the grill and develops golden, slightly crispy edges — it's the cheese component that actually works on a skewer, providing salty, squeaky contrast to the sweet pineapple.
Bachan's finish ties everything together: Brushing with Bachan's Sweet Honey Japanese Barbecue Sauce right off the grill adds a sticky, sweet-savory glaze that pulls all the individual components — Spam, pineapple, Halloumi, tomato — into a cohesive bite.
Six skewers in under 15 minutes: Load the skewers, season with Dizzy Pig Pineapple Head, hit the charcoal, brush with sauce, done. These are genuinely fast enough to be the last thing you put on before guests arrive.

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.

Print Recipe

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

Recipe FAQ

Why Spam instead of ham?
Spam is lower moisture than sliced ham and holds together on a skewer without falling apart or curling. More importantly, it develops a far better char — the higher fat and salt content caramelizes aggressively over direct charcoal heat, creating a salty, slightly crispy exterior that sliced ham can't replicate. If you're Spam-skeptical, this is the recipe that converts people. Cube it to about 1 inch and don't skip the char.

What is Halloumi, and where do I find it?
Halloumi is a semi-firm brined cheese from Cyprus with a high melting point — it grills and sears without melting into a puddle, which makes it one of the only cheeses that genuinely works on a skewer. It has a salty, slightly squeaky texture and takes on grill marks beautifully. Find it at most well-stocked grocery stores near the specialty cheese section, or at Whole Foods, Trader Joe's, or Mediterranean grocery stores.

Do I need to soak my skewers?
If using bamboo or wooden skewers, soak them in water for at least 30 minutes before loading — dry wood ignites quickly over direct charcoal heat. Metal skewers require no soaking and are the better choice for a charcoal fire. Flat metal skewers also prevent the ingredients from spinning when you turn them.

Can I substitute fresh pineapple with canned?
Fresh pineapple is strongly recommended. Canned pineapple has significantly higher moisture content and will steam rather than caramelize on the grill. The char on fresh pineapple — where the natural sugars caramelize against the hot grates — is one of the key flavor elements of this recipe. If fresh isn't available, drain canned pineapple thoroughly and pat dry before threading.

Can I make these indoors?
4 out of 5 — Great in the kitchen, better on the grill. A cast iron grill pan over high heat or a broiler set to high produces excellent char marks and caramelization on all the components. You'll miss the live charcoal character, but the Bachan's glaze and the Dizzy Pig Pineapple Head seasoning carry the flavor profile fully indoors.

Recipe Highlights

Season the Spam and pineapple together before threading: Combining the cubed Spam and pineapple in a bowl and tossing with Dizzy Pig Pineapple Head and Texas Olive Ranch Roasted Garlic Oil before threading ensures every surface — including the cut faces — is coated with seasoning. Threading first and seasoning after leaves the interior contact surfaces bare.
Two items per ingredient per skewer: The recipe builds six skewers with two pieces of each ingredient (Spam, pineapple, Halloumi, tomato) per skewer. This balanced distribution means every skewer — and every bite — has all four components. Don't load one skewer heavy on pineapple and another light — the balance of sweet, salty, creamy, and acidic is what makes the combination work.
Bank the charcoal to one side for a direct-heat zone: Two chimneys of lump charcoal dumped to one side of the El Dorado creates a hot direct-heat zone for charring and an indirect zone if any component needs more time without additional char. Skewers go directly over the coals for the initial char; move to indirect if the pineapple is browning faster than the Spam.
Brush with Bachan's immediately off the grill: The sauce goes on after the skewers come off the heat — applying it during cooking burns the sugars before the char is fully developed. Tossing or brushing the hot skewers with Bachan's Sweet Honey Japanese Barbecue Sauce while they're still steaming lets the residual heat tack the glaze onto every surface without scorching it.