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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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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