Sweet And Sour Pork Kabobs
|Carrots||2 Medium, bias sliced into 1 inch pieces|
|Canned pineapple slices||8 Ounce (1 Can)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Lean boneless pork||12 Ounce, cut into 1 inch pieces|
|Green pepper||1 Small, cut into 1 inch squares|
|Sweet red pepper||1 Small, cut into 1 inch squares|
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 to 2 minutes more.
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.
Grill kabobs on an uncovered grill directly over medium hot coals for 8 to 12 minutes or till pork is no longer pink. (Or, broil 4 to 5 inches from the heat for 15 to 18 minutes.)
Turn kabobs occasionally and brush often with sauce.