Sweet & Sour BBQ kabobs
I love going for the classics, but sometimes I just gotta mix it up. This one’s got a little Asian flare to it.
2 medium carrots
half a pineapple, cubed
1/4 cup red wine vinegar
1 tbs cooking oil
1 tbs soy sauce
1.5 tsp cornstarch
1 tsp sugar
1 clove of garlic, minced
12 oz. pork cut 1-inch pieces
1 small green pepper cut 1-inch pieces
1 small sweet red pepper cut 1-inch pieces
1. Cook the carrots in a saucepan in a little water for 8 mins. I do this right on the side burner of the Weber Summit, no problem.
2.Now it’s time to make the sauce:
i. In a different pan, combine about 1/4 of the pineapples mashed, vinegar, oil, soy sauce, cornstarch, sugar, garlic, and a 1/4 cup of water (more if needed).
ii. Cook and stir till all nice thick and bubbly, then for another minute or so.
3. Skewer the peppers, carrots, pork, and remaining pineapples
4. Lay those skewers down over a pipin’ hot grill (I can fit about 3x this recipe on my grill, enough for a good-sized party). Cook ‘em for 8-12 minutes until the pork is no longer pink. While they’re cooking make sure you brush them with plenty of that good Asian sweet & sour sauce and rotate occasionally.
5. Eat up! This makes about 4 servings.
This is great all year round for when you just want to try something different. It’s also a great starter recipe if you’ve never made any Asian flavor foods on the grill before
