Ingredients

2 med. carrots, bias sliced into 1 in. 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 (tenderloin works well) cut into 1 in. pieces
1 sm. green pepper, cut into 1 in. squares
1 sm. red pepper, cut into 1 in. squares

Cooking Instructions

In a saucepan, cook carrots covered in a small amount of boiling water for 8 minutes; drain well. Drain pineapple; reserve 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, red pepper, green 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. (Or, broil 4 to 5 inches from heating unit for 15 to 18 minutes). Turn kabobs occasionally and brush often with sauce. Serves 4. Save pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends. 250 calories, 22 grams protein, 18 grams carbohydrates, 10 grams fat, 62 milligrams cholesterol, 322 milligrams sodium, 560 milligrams potassium.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)