Major, major easy and I love easy, the combination reminds me of an Hawaiian pizza topping. The sweet and salty taste really burst through the pineapple and ham, the caramelization is beautiful just be careful not to over cook the skewers and dry them out.
Thanks to Paleoleap.com for this meal idea I made a few changes to what i had on hand. The day I made these skewers it was cold and rainy outside so I used a large non-stick skillet. Besides, I'm not too great on the grill yet, normally friends or staff members will come over on the weekends and BBQ, but with this dish it's the next best thing to grilling because of the coloring it gets from the pineapple juice, maple syrup, mustard, and the right heat.
This is all you need...
~ 1 can pineapple chunks
***you can use a fresh pineapple and cut to desired size chunks
~ 1/4 cup of the pineapple juice
~ 1lb ham cut into 1' chunks or desired size
*I had the butcher cut me a thick piece of deli ham
~ 1tsp. Dijon mustard
1+1/2 TBSP coconut oil
~ 2tsp. pure maple syrup
~ 1 knob fresh ginger smashed then diced
~ 1/8 tsp fine pepper
~ sea salt to taste
~ wooden skewers
• melt oil in microwavable bowl
• remove the bowl and add the pineapple juice, mustard, maple syrup, ginger. and fine black pepper, stir to combine
• add the ham and pineapple chunks to the mixture, mix to coat, allow to marinate 5 -10 minutes
• remove the pineapples and ham from the marinade
• thread the skewers starting with a ham chunk them pineapple chunk * I used 2 chunks of pineapples after each ham chunk, and repeat, sprinkle with sea salt to bring out more flavor.
• place a large non-stick skillet over medium high heat, allow the skillet to heat but not burn
• once heated place threaded skewers (do not crowd skillet leave room to turn skewers) allow to cook check to see burning 3-4 minutes now turn over and based with the remaining marinade and repeated this process on all four sides until all sides are colored with caramelization 
now serve
....and ENJOY!!!
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