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Sweet and Sour Pork Kabobs

 Sweet and Sour Pork Kabobs
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.
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.

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Sweet and Sour Pork Kabobs (continued)

Nutritional Facts:Diabetic Exchanges: 3 protein, 1 bread; also, 238 calories, 278 mg sodium, 79 mg cholesterol, 17 gm carbohydrate, 25 gm protein, 8 gm fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer