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Sweet and Sour Pork Kabobs Recipe

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Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them. My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds.

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Sweet and Sour Pork Kabobs Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

2 medium carrots, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks
1/4 cup red wine vinegar
1 tablespoon canola oil
1 tablespoon soy sauce
1 teaspoon sugar
1 garlic clove, crushed
3/4 pound boneless pork, cut into 1-inch pieces
Small green pepper, cut into 1-inch pieces
Small red pepper, cut into 1-inch pieces
Hot cooked rice

Directions

In a small saucepan, bring 1 in. of water to a boil; add carrots. Cover and cook for 10-12 minutes or until almost tender; drain well. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside.
In a small bowl, combine the vinegar, oil, soy sauce, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes.
On four metal or soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple. Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade. Serve with rice. Yield: 4 servings.

Diabetic Exchanges: 3 protein, 1 bread; also, 238 calories, 278 mg sodium, 79 mg cholesterol, 17 gm carbohydrate, 25 gm protein, 8 gm fat.

Originally published as Sweet and Sour Pork Kabobs in Country Woman January/February 1990, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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