2 med. carrots, sliced into 1 inch pieces
1 (8 oz.) can pineapple slices
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. red pepper, cut into 1 inch 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 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 medium hot coals for 8 to 12 minutes or until pork is no longer pink. Turn kabobs occasionally and brush often with sauce. Serves 4.