Guest Author - Deborah Adams
12 oz. lean boneless pork, cut into 1" pieces
2-3 med. carrots, diagonally sliced into 1" pieces
1 (8 oz.) can pineapple slices (juice packed)
1/4 c. red wine vinegar
1 tbsp. cooking oil
1 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. sugar
1 clove garlic, minced
1 sm. green pepper, cut into 1" squares
1 sm. sweet red pepper, cut into 1" square
Hint: Save your pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends. 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 the reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. 3. Thread cooked carrots, pineapple, green and red pepper and pork on four 12-14 inch skewers, leaving 1/4 inch between each piece of food. 4. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or until the pork is no longer pink. You can also broil 4-5 inches from the heating unit in your broiler for 15-18 minutes. Turn kabobs occasionally and brush often with sauce. Serves 3-4.
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