2 medium carrots, bias sliced into 1-inch pi; eces
1 can pineapple slices (juice pack), 8oz
1/4 cup red wine vinegar
1 tablespoon cooking oil
1 tablespoon soy sauce
1 1/2 teaspoon cornstarch
1 teaspoon sugar
1 each clove garlic, minced
12 oz lean boneless pork, cut into 1-inch; pieces
1 small green pepper, cut into 1-inch squar; es
1 small sweet red pepper, cut into 1-inch s; quares
1. In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside.
2. For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.
3. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12-to-14-inch skewers, leaving 1/4 inch between each piece of food.
4. Grill kabobs on an uncovered grill directed over medium-hot coals for 8 to 12 minutes or till pork is no longer pink. (Or, broil 4 to 5 inches from the heating unit for 15 to 18 minutes.) Turn kabobs occasionally and brush often with sauce.
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