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. 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.
Thread cooked carrots, pineapple, green and red pepper, and pork on four 12 to 14 inch skewers, leaving ¼ inch between each piece of food. Grill kabobs on an uncovered grill directly 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.
Your Sweet and Sour Pork Kabobs is ready. Buon appetito!
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