Sweet and sour pork kabobs
Cuisine: Asian
Serves: 3-4
  • 1 pound of pork cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • (1) 8 ounce can pineapple chunks
  • 1 tablespoon vegetable oil
  • 1 tablespoon light soy sauce
  • ¼ cup apple cider vinegar
  • 1 garlic clove minced
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup of fresh cilantro chopped
  • 2 cups of cooked white rice (optional)
  1. Reserve the pineapple juice from the can of pineapple and pour into a small sauce pan. Mix in the apple cider vinegar, garlic, soy sauce, cornstarch, crushed red pepper flakes, sugar, and vegitable oil. Heat over medium low for about 2 minutes until thickened. Set aside and reserved ¼ of the sauce to baste kabobs.
  2. Make the kabobs by threading a pork chunk, green pepper piece, and pineapple chunk. Repeat this order two more times or until the skewer is full but not overcrowded. End each skewer with a chunk of pork to keep everything in place.
  3. You'll end up with 6-8 skewers.
  4. Cook on an uncovered grill over medium heat for 10-12 minutes, basting with sauce half way through, until the pork is not pink in the center.
  5. Serve the kabobs over 2 cups of white rice. Drizzle the rest of the sweet and sour sauce (not the basting sauce) over the kabobs and rice. Sprinkle the chopped cilantro over the kabobs.
  6. Enjoy.
Recipe by Marlows Kitchen at http://marlowskitchen.com/2014/02/10/sweet-and-sour-pork-kabobs/