Grilling Time: 8 Minutes

Serves 4

250 Calories, 22g. Protein, 18g. Carbohydrate, 10g fat, 62 mg cholesterol, 322 mg sodium, 560 mg Potassium

*Tip: If you will be using wooden skewers soak them in water overnight to prevent them from burning.

*Tip: to save your pineapple from falling into the fire put them near the middle of the skewers instead of on the ends, or use a Shisk Kebob grilling basket.

Ingredients

2 Medium carrots, bias slices into 1 inch pieces

1 8oz. can of Pineapple slices (in their own juice)

1/4 cup red wine vinegar

1 T. cooking oil

1T. soy sauce

1 1/2 tsp. cornstarch

1 tsp. sugar

1 clove garlic, minced

12 ounces lean boneless pork cut into 1-inch pieces

1 small green pepper, cut into 1-inch squares

1 small sweet red pepper cut into 1 inch squares

1. Place carrots in a small covered saucepan, cover with water, bring to a boil and cook for about 8 minutes, drain well.

2. Drain pineapple, save the juice, cut pineapple slices into quarters, set aside.

3. To make the sauce, combine the saved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic. Cook and stir till thick and bubbly, then cook 1 to 2 minutes more.

4. Thread cooked carrots, pineapple green and red peppers and the pork on four 12 to 14 inch skewers leaving 1/4 inch between each piece of food.

5. Grill Kabobs on uncovered medium- hot grill 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) turning occasionally to brush with sauce.