Sweet and Sour Pork Kabobs Recipe

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Sweet and Sour Pork Kabobs Recipe
Sweet and Sour Pork Kabobs Recipe photo by Taste of Home
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 2 medium carrots, bias cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, undrained
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 1/4 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 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

Cook carrots in boiling water for about 12 minutes; drain well. Drain pineapple and set aside, reserving 1/4 cup juice. Combine pineapple juice, oil, garlic, vinegar, soy sauce and sugar. Pour over cubed pork; let stand for 30 minutes. On four skewers, alternate pork, carrots, green and red pepper and pineapple. Grill over hot heat for about 12 minutes, turning once. Baste often with marinade/sauce. Serve with rice. Yield: 4 servings.
Originally published as Sweet and Sour Pork Kabobs in Country Woman January/February 1990, p31

Nutritional Facts

1 each: 238 calories, 8g fat (0 saturated fat), 79mg cholesterol, 278mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 25g protein.

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  • 2 medium carrots, bias cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, undrained
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 1/4 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 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
  1. Cook carrots in boiling water for about 12 minutes; drain well. Drain pineapple and set aside, reserving 1/4 cup juice. Combine pineapple juice, oil, garlic, vinegar, soy sauce and sugar. Pour over cubed pork; let stand for 30 minutes. On four skewers, alternate pork, carrots, green and red pepper and pineapple. Grill over hot heat for about 12 minutes, turning once. Baste often with marinade/sauce. Serve with rice. Yield: 4 servings.
Originally published as Sweet and Sour Pork Kabobs in Country Woman January/February 1990, p31

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