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Sweet And Sour Pork Kabobs Recipe
|Carrots||2 Medium, bias sliced into 1 inch pieces|
|Canned pineapple slices||8 Ounce (1 Can)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Lean boneless pork||12 Ounce, cut into 1 inch pieces|
|Green pepper||1 Small, cut into 1 inch squares|
|Sweet red pepper||1 Small, cut into 1 inch squares|
Serving size: Complete recipe
Calories 1184 Calories from Fat 570
% Daily Value*
Total Fat 63 g97.7%
Saturated Fat 18.8 g94%
Trans Fat 0 g
Cholesterol 204.1 mg
Sodium 1105 mg46%
Total Carbohydrates 78 g25.9%
Dietary Fiber 9.5 g38.1%
Sugars 58.6 g
Protein 72 g144%
Vitamin A 492.7% Vitamin C 424.9%
Calcium 8.9% Iron 23.5%
*Based on a 2000 Calorie diet
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 1/4 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 heat for 15 to 18 minutes.)
Turn kabobs occasionally and brush often with sauce.