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.
Total TimePrep: 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.
Nutrition Facts1 each: 238 calories, 8g fat (0 saturated fat), 79mg cholesterol, 278mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 25g protein.
Originally published as Sweet and Sour Pork Kabobs in Country Woman January/February 1990