1/2 c. apricot preserves
1/2 c. tomato sauce
1/4 c. brown sugar
1/3 c. dry red wine
2 tbsp. lemon juice
2 tbsp. cooking oil
2 tsp. grated onion
2 lb. lean, boneless pork, cut in 1 1/2 inch pieces
4 lg. carrots, cooked and cut in 1 inch pieces
2 green peppers, seeded and cut into 1 1/2 inch pieces
Pineapple chunks, fresh or canned
Salt and pepper to taste

1. Combine preserves, tomato sauce, brown sugar, wine, lemon juice, oil and onion in saucepan. Boil, uncovered, 10-15 minutes.

2. Thread pieces of pork of 4 skewers. Season with salt and pepper.

3. Thread pieces of carrots, pepper, and pineapple alternately on 4 additional skewers. Season with salt and pepper; set aside.

4. Grill and turn meat only over medium coals for 10 minutes.

5. Add other skewers to grill. Brush all with sauce and grill for 15 minutes more, turning occasionally.

6. Brush pork and vegetable/fruit with sauce just before serving.

7. Remove from skewers. Arrange on a serving platter or divide amount individual plates. Good with rice. Serves 6.