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. red pepper, cut into 1" 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.

For sauce, combine 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, peppers and pork on 4 (12" to 14") skewers, leaving 1/4" between each piece of food. Grill on uncovered grill directly over medium-hot coals for 8 to 12 minutes or until pork is done (or broil 4" to 5" from the heating unit for 15 to 18 minutes). Turn kabobs occasionally and brush often with sauce. Serves 4.