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Sweet and Sour Pork Kabobs

Total Time

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


4 servings

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.


  • 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


  1. 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.
  2. 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.
  3. 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.

Nutrition 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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