Smoky Sweet Ham, Pineapple, and Pepper Foil Packets

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 lb (455 g) thick-cut fully cooked ham steak, cut into 3/4-inch cubes
• 2 cups (300 g) pineapple chunks, drained if canned
• 2 large sweet bell peppers (about 3 cups/360 g), sliced
• 1/2 medium red onion (about 1 cup/150 g), sliced
• 2 tbsp (28 g) unsalted butter, melted
• 2 tbsp (30 g) packed light brown sugar
• 1 tbsp (15 g) Dijon mustard
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• Pinch of salt (optional, to taste)

Do This

• 1. Heat grill to 400°F (medium-high). Build 4 heavy-duty foil packets.
• 2. Whisk butter, brown sugar, Dijon, vinegar, smoked paprika, garlic powder, pepper (and optional salt).
• 3. Divide ham, pineapple, peppers, and onion among packets; drizzle sauce over each.
• 4. Seal packets tightly, leaving a little air space for steam; place on grill.
• 5. Cook 16 minutes, flipping once; then carefully open and cook 4 minutes more to caramelize.
• 6. Serve hot straight from the foil or over rice; aim for ham at 140°F.

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Why You’ll Love This Recipe

• Big flavor, tiny effort: sweet pineapple, smoky paprika, and salty ham make a fast camp-style dinner.
• Caramelized edges: opening the packet at the end concentrates the sauce and lightly chars the fruit and peppers.
• No extra dishes: everything cooks in foil (great for camping, grilling, or an easy weeknight).
• Flexible serving: eat it as-is, spoon it over rice, or tuck it into tortillas.

Grocery List

• Produce: 2 sweet bell peppers (red/yellow/orange), 1/2 red onion, 1 lime (optional for serving), 1 small bunch cilantro or parsley (optional)
• Dairy: unsalted butter
• Meat: 1 lb fully cooked ham steak (or thick-cut ham slices)
• Pantry: pineapple chunks (fresh or canned), light brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, black pepper, salt (optional)

Full Ingredients

Main

• Fully cooked ham steak: 1 lb (455 g), cut into 3/4-inch cubes (or cut into 1-inch strips)
• Pineapple chunks: 2 cups (300 g) fresh, or canned in juice, well-drained
• Sweet bell peppers: 2 large (about 3 cups/360 g), cored and sliced into 1/2-inch strips
• Red onion: 1/2 medium (about 1 cup/150 g), sliced

Smoky-Sweet Glaze

• Unsalted butter: 2 tbsp (28 g), melted
• Light brown sugar: 2 tbsp (30 g), packed
• Dijon mustard: 1 tbsp (15 g)
• Apple cider vinegar: 1 tbsp (15 ml)
• Smoked paprika: 1 tsp
• Garlic powder: 1/2 tsp
• Freshly ground black pepper: 1/4 tsp
• Salt: 1/8 tsp, optional (ham is salty; add only if needed)

Optional for Serving

• Cooked rice: 3 cups (about 540 g cooked)
• Warm tortillas: 8 small
• Lime wedges: 1 lime, cut into wedges
• Chopped cilantro or parsley: 2 tbsp

Step-by-Step Instructions

Step 1: Preheat the grill and prep the foil

Preheat a grill to 400°F (medium-high). If your grill doesn’t have a thermometer, aim for a strong steady heat where you can hold your hand about 5 inches above the grate for roughly 3–4 seconds.

Tear off 8 sheets of heavy-duty aluminum foil, each about 12 x 16 inches. Stack two sheets per packet (double-layering helps prevent leaks and scorching).

Step 2: Mix the smoky-sweet glaze

In a small bowl, whisk together the melted butter, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, black pepper, and optional salt. The mixture will look glossy and a little thick.

Step 3: Build the foil packets

Divide the ham, pineapple, bell peppers, and red onion evenly among the 4 foil stacks, piling everything in the center.

Drizzle the glaze evenly over the top (about 2 tablespoons of glaze per packet). Use a spoon to scrape out every last bit; the brown sugar and butter are what create that sticky, caramelized finish.

Step 4: Seal the packets so they steam, not leak

Bring the long sides of the foil up and together over the food and fold down several times to seal. Then crimp the short ends inward to fully close. Leave a little air space inside the packet so hot steam can circulate.

Set the packets seam-side up so juices don’t pool on the seam.

Step 5: Grill until bubbly and hot

Place packets on the grill grates and close the lid. Cook for 16 minutes, flipping the packets once halfway through (use tongs and a steady hand).

The packets are ready to open when you hear steady sizzling and the peppers have softened.

For food safety and best texture, the ham should reach an internal temperature of 140°F (it’s fully cooked, so you’re reheating and glazing).

Step 6: Open and caramelize for that sticky camp-supper finish

Carefully open each packet (hot steam will rush out). Fold the foil edges down to create a wide “tray” so liquid doesn’t spill.

Return the opened packets to the grill and cook for 4 minutes with the lid open, stirring once halfway through. This step reduces the sauce and encourages caramelization on the pineapple and ham edges.

If you want a slightly deeper char, cook up to 6 minutes, watching closely so the sugar doesn’t burn.

Step 7: Serve hot and saucy

Spoon the ham-pineapple-pepper mixture and all those smoky-sweet juices into bowls, over rice, or straight from the foil (camp-style).

Finish with a squeeze of lime and a sprinkle of chopped cilantro or parsley if you like a fresh contrast to the sweet glaze.

Pro Tips

• Use heavy-duty foil (and double it): the sugary glaze can scorch and thin foil can tear, especially on campfire grates.
• Drain canned pineapple well: too much liquid prevents caramelization. If using fresh pineapple, pat it dry for maximum browning.
• Don’t skip the “open-packet” finish: the last 4 minutes is where the magic happens (sticky glaze, lightly charred edges).
• Cut pieces evenly: 3/4-inch ham cubes and 1/2-inch pepper strips cook at the same pace without turning mushy.
• Salt carefully: ham varies a lot in saltiness; taste at the end before adding more.

Variations

• Spicy-sweet: add 1/2 tsp crushed red pepper flakes to the glaze or add 1 thinly sliced jalapeño to each packet.
• Teriyaki camp style: replace Dijon and vinegar with 2 tbsp soy sauce and add 1 tsp grated fresh ginger.
• Extra smoky: add 1/4 tsp chipotle powder (or swap half the smoked paprika for chipotle powder) for deeper heat and smoke.

Storage & Make-Ahead

Make-ahead: You can chop the ham, peppers, and onion up to 24 hours ahead and refrigerate in airtight containers. Mix the glaze up to 3 days ahead and refrigerate; warm briefly to loosen before using.

Storage: Cool leftovers promptly and refrigerate in an airtight container for up to 3 days.

Reheat: Rewarm in a skillet over medium heat for 5–7 minutes until hot, or in a 350°F oven for 10–12 minutes. If the glaze seems thick, add 1–2 tbsp water or pineapple juice while reheating.

Nutrition (per serving)

Approximate, per serving (recipe makes 4): 330 calories, 18 g protein, 16 g fat, 30 g carbohydrates, 2 g fiber, 26 g sugars, 980 mg sodium.