| Pork Kabobs |
Recipe Type: Entree
- 2 Carrots, Cut into 1 Inch Pieces
- 8 oz Can Pineapple Chunks
- 1/4 Cup Red Wine Vinegar
- 1 Tablespoon Canola Oil
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sugar
- 1 Garlic Clove, Crushed
- 3/4 Lb Pork Sirloin Cutlets, Cut Into 1 Inch Pieces
- 1 Green Pepper, Cut Into 1 Inch Pieces
- 1¢entsational $avings Red Pepper, Cut Into 1 Inch Pieces
- Add 1 Inch water to a saucepan and bring to a boil. Add in the carrots and cover. Let cook for about 10 minutes, or until they have become tender. Drain.
- Drain the pineapple, while reserving 1/4 Cup of the pineapple juice. Set the pineapple to the side.
- In a small bowl, mix together the vinegar, oil, soy sauce, sugar, garlic and pineapple juice (that was reserved).
- Pour over the chunks of pork. Let it stand for a half an hour.
- Take four skewers, and alternate the pork, carrots, peppers and reserved pineapple.
- Heat the grill to medium-high heat and let the meat cook until tender.
- Baste while they’re cooking on the grill with the reserved marinade. Serve.
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