Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Medium        carrots -- cut 1" pieces
     1/4  cup           Red wine vinegar
   1      tablespoon    Soy sauce
   1      teaspoon      Sugar
  12      ounces        Lean boneless pork -- 1"pieces
   1      medium        Sweet red pepper -- 1"squares
   8      ounces Can    pineapple slices
   1      tablespoon    Cooking oil
   1 1/2  teaspoons     Cornstarch
   1      Clove         Garlic clove -- minced
   1      Small         green pepper -- 1" squares

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