Directions

1. Combine teriyaki baste, ginger and garlic powder in an extra-large resealable plastic bag. Cut ham into 1-inch cubes. Add ham, pineapple and bell pepper pieces to bag. Seal; shake to coat evenly. Refrigerate at least 2 hours up to 8 hours.
2. Preheat broiler. Line a baking sheet with foil and coat foil with nonstick cooking spray. For the kabobs, remove ham, pineapple and bell pepper pieces from marinade; discard marinade. Thread one piece of ham, pineapple and bell pepper on a wooden skewer.â? Repeat with remaining ingredients and skewers. Place kabobs on baking sheet.
3. Broil kabobs 4 to 6 inches from heat 10 to 12 minutes or until hot and lightly browned, turning once. If desired, serve over cooked rice noodles.