Sweet and Sour Pork Kabobs

Submitted by: Amber Moeller

Makes: 4 servings

  • 2 med. carrots, bias sliced into 1-in. pieces
  • 1 (8 oz) can pineapple slices (juice packed)
  • 1/4 c. red wine vinegar
  • 1 T. cooking oil
  • 1 T soy sauce
  • 1 1/2 t. cornstarch
  • 1 t. sugar
  • 1 clove garlic, minced
  • 12 oz. lean boneless pork cut into 1-in. pieces
  • 1 sm. green pepper, cut into 1-in. pieces
  • 1 sm. sweet red pepper, 1-in. 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 carrot, pineapple, green and red pepper, and pork on four 12 to 14-in. skewers, leaving 1/4-in. between each piece of food. Grill kabobs on a uncovered grill directly over med-hot coals for 8-12 minutes or till pork is no longer pink (or in the oven, broil 4-5 inches from the heating unit for 15-18 minutes). Turn kabobs occasionally and brush often with sauce.


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