HomeOutdoor Cooking Sweet And Sour Pork Kabobs

Sweet And Sour Pork Kabobs

Posted in : Outdoor Cooking on by : Daphne


2-3 med. carrots, diagonally sliced into 1″ pieces1 (8 oz.) can pineapple slices (juice packed)1/4 C. red wine vinegar1 Tbsp. cooking oil1 Tbsp. soy sauce1 1/2 tsp. cornstarch1 tsp. sugar1 clove garlic, minced12 oz. lean boneless pork, cut into 1″ pieces1 sm. green pepper, cut into 1″ squares1 sm. sweet red pepper, cut into 1″ square


Hint: Save your pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends. 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 the reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garliC. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. 3. Thread cooked carrots, pineapple, green and red pepper and pork on four 12-14 inch skewers, leaving 1/4 inch between each piece of food. 4. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or until the pork is no longer pink. You can also broil 4-5 inches from the heating unit in your broiler for 15-18 minutes. Turn kabobs occasionally and brush often with sauce. Serves 3-4.