Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Carrots, bias sliced into 1 t Sugar
-1-inch pieces 1 ea Clove garlic, minced
1 cn Pineapple slices (juice 12 oz Lean boneless pork, cut
-pack), 8oz -into 1-inch pieces
1/4 c Red wine vinegar 1 sm Green pepper, cut into
1 T Cooking oil -1-inch squares
1 T Soy sauce 1 sm Sweet red pepper, cut into
1 1/2 t Cornstarch -1-inch squares

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.

Calories per serving: 250 Number of Servings: 4 Fat
grams per serving: 10 Approx. Cook Time: :08 Cholesterol
per serving: 62 Marks:

Submitted By MARY SMITH On 01-16-95

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