Sweet and Sour Pork Kabobs
Recipe from
Better Homes and Gardens
Serve these grilled pork, pepper, and fruit kabobs with long grain and wild rice.
Ingredients
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2medium carrots, bias-sliced into 1-inch piecessee savings
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1 8-ouncecan pineapple slices (juice pack)see savings
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1/4 cupred wine vinegarsee savings
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1 tablespooncooking oilsee savings
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1 tablespoonsoy saucesee savings
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1-1/2 teaspoonscornstarchsee savings
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1 teaspoonsugarsee savings
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1clove garlic, mincedsee savings
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12-ounceslean boneless pork, cut into 1-inch piecessee savings
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1small green pepper, cut into 1-inch squaressee savings
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1small red sweet pepper, cut into 1-inch squaressee savings
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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 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.
Nutrition information
Per serving: Calories 250, Total Fat 10 g, Cholesterol 62 mg, Sodium 322 mg, Carbohydrate 18 g, Protein 22 g. Percent Daily Values are based on a 2,000 calorie diet.
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