These Sweet and Sour Pork Kabobs offer a vibrant twist on classic stir-fry flavors, bringing the ease of a skillet meal to the grill. Tender chunks of lean boneless pork are marinated in a zesty blend of red wine vinegar, soy sauce, and fresh garlic, then threaded with colorful bell peppers and sweet pineapple slices. As they cook over medium-high heat, the natural juices from the pineapple mingle with the savory glaze, creating a caramelized, sticky coating that is both tangy and rich. The addition of bright orange carrot coins adds a satisfying crunch and a burst of sweetness that balances the acidity of the vinegar. This dish is an excellent choice for busy weeknight dinners or casual backyard gatherings, offering a healthy yet indulgent main course that appeals to all ages. Serve them hot off the grill with steamed rice or a simple green salad for a complete, home-style meal that feels special without requiring hours of preparation.
Sweet And Sour Pork Kabobs
Description
These Sweet and Sour Pork Kabobs offer a vibrant twist on classic stir-fry flavors, bringing the ease of a skillet meal to the grill. Tender chunks of lean boneless pork are marinated in a zesty blend of red wine vinegar, soy sauce, and fresh garlic, then threaded with colorful bell peppers and sweet pineapple slices. As they cook over medium-high heat, the natural juices from the pineapple mingle with the savory glaze, creating a caramelized, sticky coating that is both tangy and rich. The addition of bright orange carrot coins adds a satisfying crunch and a burst of sweetness that balances the acidity of the vinegar. This dish is an excellent choice for busy weeknight dinners or casual backyard gatherings, offering a healthy yet indulgent main course that appeals to all ages. Serve them hot off the grill with steamed rice or a simple green salad for a complete, home-style meal that feels special without requiring hours of preparation.Ingredients
Directions
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Bring a small pot of water to a boil. Add the bias-sliced carrots and cook covered for 8 minutes until tender-crisp. Drain well and set aside.
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Drain the pineapple slices, reserving the juice in a small bowl. Cut the pineapple slices into quarters and set aside.
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Cut the lean boneless pork into 1-inch cubes. Cut the green and red bell peppers into 1-inch squares.
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In a small saucepan, combine the reserved pineapple juice, red wine vinegar, cooking oil, soy sauce, cornstarch, sugar, and minced garlic.
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Cook the sauce mixture over medium heat, stirring constantly, until it thickens and becomes bubbly. Continue to cook and stir for 1 to 2 minutes more, then remove from heat.
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Thread the cooked carrots, pineapple quarters, bell pepper pieces, and pork cubes onto four 12 to 14-inch skewers, leaving about 1/4 inch of space between each piece of food.
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Preheat a grill to medium-high heat or prepare a bed of medium-hot coals. Alternatively, preheat your oven broiler.
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Grill the kabobs directly over the heat for 8 to 12 minutes, turning occasionally and brushing frequently with the sweet and sour sauce, until the pork is no longer pink in the center.
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If broiling, place kabobs on a baking sheet and broil 4 to 5 inches from the heating element for 15 to 18 minutes, turning and brushing with sauce halfway through, until pork is cooked through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 33.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 34.8mg2%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 1.8g8%
- Sugars 4.8g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
