Sweet and Sour Pork Kabobs

By á-46873

Serve these grilled pork, pepper, and fruit kabobs with long grain and wild rice.

Ingredients

• 2 medium carrots, bias-sliced into 1-inch pieces
• 1 8 ounce can pineapple slices (juice pack)
• 1/4 cup red wine vinegar
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 12 ounce can lean boneless pork, cut into 1-inch pieces
• 1 small green pepper, cut into 1-inch squares
• 1 small red sweet pepper, cut into 1-inch squares

Preparation

Step 1

1. In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. 2. For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. 3. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12- to 14-inch skewers, leaving 1/4 inch between each piece of food. 4. Grill kabobs on an uncovered grill directly over medium-hot coals for 8 to 12 minutes or until pork is thoroughly cooked. (Or broil 4 to 5 inches from the heat for 15 to 18 minutes.) Turn kabobs occasionally and brush often with sauce. Makes 4 servings.