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Sweet And Sour Pork Kabobs




Source of Recipe


Becca
1 Med carrots -- cut 1" pieces
1/4 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Sugar
12 ounces Lean boneless pork -- 1"pieces
Sweet red pepper -- 1"squares
1 8 ounces Can pineapple slices
1 tablespoon Cooking oil
1 1/2 teaspoons Cornstarch Garlic clove -- minced
1 Sm green pepper -- 1" squares

Cut carrots, pork, green and sweet red pepper into 1" pieces. 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. 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 1-2 minutes more. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12-14" skewers, leaving 1/4" between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or till pork is no longer pink. (or, broil 4-5" from the heat for 15-18 minutes.) Turn kabobs occasionally and brush often with sauce.