Shelly's Recipe

SWEET AND SOUR PORK KABOBS

Category: Kabobs/Kebobs/Skewers

2-3 medium carrots, diagonally sliced into 1 inch pieces
1 (8 oz) can pineapple slices, juice packed
1/4 cup red wine vinegar
1 tbsp cooking oil and soy sauce
1 1/2 tsp cornstarch
1 tsp sugar
1 clove garlic, minced
12 oz boneless pork, cut into 1 inch pieces
1 small red and green bell peppers, 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.

Sauce: In a saucepan, combine the reserved pineapple juice and next 6 ingredients. Cook and stir until thickend and bubbly. Cook and stir 1-2 minutes more.

Thread cooked carrots, pineapple, bell peppers and pork on four 12-14 inch skewers, leaving 1/4 inch between each piece of food. Grill, uncovered, over medium-hot coals for 8-12 minutes or until pork is no longer pink. Brush kabobs with glaze, turning occasionally. Serve kabobs with leftover glaze.