Preparation:
Cut carrots, pork, green and sweet red pepper into 1" 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 carrots, pineapple, green and red pepper, and pork on four
12-14" skewers, leaving 1/4" between each piece of food.
Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12
minutes or till pork is no longer pink. (or, broil 4-5" from the heat for
15-18 minutes.) Turn kabobs occasionally and brush often with sauce. |
Nutritional Information:
250 calories, 22 g protein, 18 g carbohydrates, 10 g fat, 62 mg |
