Preparation time: 18 minutes. Grilling time: 8 minutes. Save your pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends. 8 oz. can pineapple slices (juice pack) 1/4 c. red wine vinegar 1 tbsp. cooking oil 1 tbsp. soy sauce 1 1/2 tsp. cornstarch 1 tsp. sugar 1 clove garlic, minced 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

In a sauce pan cooked carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. For sauce, in a sauce pan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic. 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 4 (12 to 14 inch) skewers, leaving 1/4 inch between each piece of food.

Grill kabobs on an uncovered grill directly over medium-hot coals for 8 to 12 minutes or until pork is no longer pink. Or, broil 4 or 5 inches from the heating until for 15 to 18 minutes. Turn kabobs occasionally and brush often with sauce. Serves 4.