Sweet-and-sour pork kabobs

4 servings

Ingredients

Quantity Ingredient
2 mediums Carrots, bias sliced into 1-inch pieces
1 can Pineapple slices (juice pack), 8oz
¼ cup Red wine vinegar
1 tablespoon Cooking oil
1 tablespoon Soy sauce
1½ teaspoon Cornstarch
1 teaspoon Sugar
1 each Clove garlic, minced
12 ounces Lean boneless pork, cut into 1-inch pieces
1 small Green pepper, cut into 1-inch squares
1 small Sweet red pepper, cut into 1-inch squares

Directions

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 till 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 ¼ inch between each piece of food.

4. Grill kabobs on an uncovered grill directed over medium-hot coals for 8 to 12 minutes or till pork is no longer pink. (Or, broil 4 to 5 inches from the heating unit for 15 to 18 minutes.) Turn kabobs occasionally and brush often with sauce.

Calories per serving: 250 Number of Servings: 4 Fat grams per serving: 10 Approx. Cook Time: :08 Cholesterol per serving: 62 Marks:

Submitted By MARY SMITH On 01-16-95

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