These Sweet & Sour Pork Kabobs are a vibrant, flavorful twist on a classic comfort food. The lean pork loin stays tender and juicy, while the carrots, peppers, and pineapple add bursts of crunch and sweetness. The homemade sauce, made with pineapple juice, red wine vinegar, and soy sauce, creates a glossy, tangy glaze that coats every bite perfectly. Ideal for summer grilling or quick weeknight dinners, these kabobs bring a restaurant-quality experience to your backyard or broiler. Serve with steamed rice or noodles to soak up the delicious sauce. It&# 226;ÂÂs a balanced meal that satisfies cravings for both sweet and savory flavors without the hassle of complex preparation.
Sweet & Sour Pork Kabobs
Description
These Sweet & Sour Pork Kabobs are a vibrant, flavorful twist on a classic comfort food. The lean pork loin stays tender and juicy, while the carrots, peppers, and pineapple add bursts of crunch and sweetness. The homemade sauce, made with pineapple juice, red wine vinegar, and soy sauce, creates a glossy, tangy glaze that coats every bite perfectly. Ideal for summer grilling or quick weeknight dinners, these kabobs bring a restaurant-quality experience to your backyard or broiler. Serve with steamed rice or noodles to soak up the delicious sauce. It&# 226;ÂÂs a balanced meal that satisfies cravings for both sweet and savory flavors without the hassle of complex preparation.Ingredients
Directions
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Soak wooden skewers in water for 30 minutes if using, to prevent burning.
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In a small saucepan, cover carrots with a small amount of boiling water. Cook covered for 8 minutes until tender-crisp, then drain well.
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Drain pineapple slices, reserving the juice. Cut pineapple slices into quarters and set aside.
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In a small bowl, whisk together reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and minced garlic until smooth.
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Pour the sauce mixture into a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1-2 minutes more, then remove from heat.
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Thread the cooked carrots, pineapple chunks, green pepper, red pepper, and raw pork cubes onto the skewers, leaving about 1/4 inch space between each piece.
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Preheat grill to medium-hot or set broiler to high with rack 4-5 inches from heat.
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Grill or broil kabobs for 8-12 minutes, turning occasionally and brushing frequently with the sweet and sour sauce.
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Cook until pork is no longer pink in the center and vegetables are charred to your liking.
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Serve immediately, drizzling any remaining sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 735.5kcal
- % Daily Value *
- Total Fat 42.0g65%
- Saturated Fat 15.0g75%
- Cholesterol 240.0mg80%
- Sodium 397.8mg17%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.3g
- Protein 81.3g163%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prep Tip: For easier threading, cut all ingredients into uniform 1-inch pieces. This ensures even cooking.
Storage: Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Variation: Add cherry tomatoes or onion chunks for extra color and flavor.
Safety: Ensure pork reaches an internal temperature of 145ðF (63ðC) before serving.
Skewers: If using metal skewers, no soaking is required. Flat metal skewers help keep ingredients in place better than round ones.
