Title: Sweet & sour pork kabobs
 Categories: Pork
      Yield: 4 Servings
 
        md Carrots -- cut 1" pieces
    1/4 c  Red wine vinegar
      1 tb Soy sauce
      1 ts Sugar
     12 oz Lean boneless pork --
      1    "pieces
           Sweet red pepper --
      1    "squares
      8 oz Can pineapple slices
      1 tb Cooking oil
  1 1/2 ts Cornstarch
           Garlic clove -- minced
 
        Sm green pepper -- 1" squares
  
  Cut carrots, pork, green and sweet red pepper into 1" pieces. 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 1-2 minutes more. Thread cooked carrots,
  pineapple, green and red pepper, and pork on four 12-14" skewers,
  leaving 1/4" between each piece of food. Grill kabobs on an uncovered
  grill directly over medium-hot coals for 8-12 minutes or till pork is
  no longer pink. (or, broil 4-5" from the heat for 15-18 minutes.)
  Turn kabobs occasionally and brush often with sauce.
  
  Per serving: 250 calories, 22 g protein, 18 g carbohydrates, 10 g
  fat, 62 mg cholesterol, 322 mg sodium, 560 mg potassium