Is it the Holidays yet?  My favorite time of year to spending quality time in the kitchen cooking up old favorites and trying my hand at a few new ones.  This is kind of a twist on an old favorite.  This teriyaki glazed ham is covered with our delicious Ginger -Garlic Teriyaki Glaze.   It’s savory and sweet and is just the perfect complement to ham.  Serve it with our pineapple compote and it will be a crowd pleaser!

Teriyaki Glazed Ham with Pineapple Compote


  • 1 spiral-spiced half ham
  • 15-20 whole cloves
  • ¾ cup Keli’s Hawaiian Teriyaki Baste & Glaze
  • pineapple compote, recipe follows


  1. Preheat the oven as directed on the ham package.
  2. Cut cross pattern in top of ham and insert whole cloves and follow the instructions for baking the ham.
  3. Remove ham from oven about 30 minutes before the end of the warming time.
  4. Baste top with Keli’s Hawaiian Teriyaki Baste & Glaze.
  5. Bake for remaining 30 minutes.
  6. Transfer to cutting board and slice.
  7. Serve with pineapple compote.

Pineapple compote:

  • 1 can pineapple tidbits with juice
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • cornstarch to thicken                                                                                     
  •   Place pineapple tidbits with juice, brown sugar, and cinnamon in a small sauce pan. Heat to a boil. Add cornstarch (mixed with water) to thicken.

Caribbean Jerk Teriyaki Chicken Bowl

Caribbean Jerk Teriyaki Chicken Bowl Recipe

Try this delicious Caribbean jerk teriyaki chicken bowl recipe that’s easy to make and a real crowd pleaser. For best results use our Keli’s Hawaiian Luau Teriyaki sauce.


  • 1 ½ cups long grain Jasmine rice
  • 1 can coconut milk
  • 1 Jalapeno(diced)
  • 2 tsps. allspice
  • 1 can black beans
  • 2 large chicken breasts(filled)
  • 1 15oz. bottle Keli’s Hawaiian Luau Teriyaki
  • ½ cup Carribean white rum
  • 1 tsp. coconut oil
  • 2 large plantains(sliced)
  • 1 20 oz. can pineapple chunks
  • Green onion or cilantro(garnish)


1.) Cook rice, coconut milk, jalapeno, and 1 tsp. allspice in rice pot.

2.) Marinade in zip lock baggie chicken breasts, 1 tsp. allspice, and 1 bottle of Keli’s Hawaiian Luau Teriyaki (reserve ½ cup for glaze)

3.) Brown in skillet sliced plantains, set aside.

4.) Remove chicken from marinade.  Grill with pineapple on a grill pan till brown.

5.) Add black beans to cooked rice and divide into bowls.

6.) Top with sliced chicken, plantains, and grilled pineapple chunks.

7.) Heat remaining teriyaki and drizzle over top. Garnish with green onions or cilantro.

Serves: 4

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