- 4
Ingredients
- 2 medium carrots, bias sliced
- into 1-inch pieces
- 1 8-oz. can pineapple
- slices (juice pack)
- 1/4 C. red wine vinegar
- 1 T. cooking oil
- 1 T. soy sauce
- 1 1/2 tsp cornstarch
- 1 tsp sugar
- 1 clove garlic, minced
- 12 oz. 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
Preparation
Step 1
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 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 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.