Save your pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends.

2 med. carrots, bias sliced into 1" pieces
1 (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" pieces
1 sm. green pepper, cut into 1" squares
1 sm. sweet red pepper, cut into 1" squares

In a saucepan cook 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 saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic. Cook and stir until thickened and bubbly. Cook and stir 1-2 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 medium - hot coals for 8-12 minutes or until pork is no longer pink. (Or, broil 4-5 inches from the heating unit for 15-18 minutes.) Turn kabobs occasionally and brush often with sauce. Serves 4.