2 med. carrots, sliced in 1 inch pieces
1 (8 oz.) can pineapple slices (juice pack)
1/4 c. red wine vinegar
1 tbsp. cookin goil
1 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. sugar
12 oz. lean boneless pork, cut into 1 inch pieces
1 sm. green pepper, cut into 1 inch squares
1 sm. sweet red pepper, cut into 1 inch squares

Cook carrots in small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. In saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch and sugar. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12 to 14 inch skewers, leaving 1/4 inch between each piece of food. Grill kabobs on an uncovered grill directly over coals for 8 to 12 minutes or until pork is no longer pink. Turn kabobs occasionally and brush after with sauce. Serves 4.