Serving Size ½ of recipe
Total Fat 13 g
Saturated Fat 3 g
Sodium 635 mg
Total Carbohydrate 34 g
Dietary Fiber 2.5 g
Protein 26 g
Ingredients and Preparation
Red wine vinegar 1 tablespoon
Olive oil 1 tablespoon
Boneless pork loin, visible fat removed and cut into ¾-inch pieces ½ pound
Ketchup 2 tablespoons
Distilled white vinegar 1 tablespoon
Sugar 1 tablespoon
Reduced-sodium soy sauce 1 teaspoon
Salt ¼ teaspoon
Pineapple, cut into ¾-inch chunks 2 cups
Small red onion, cut into ¾-inch chunks 1
Metal skewers, or wooden ones soaked in water for at least 20 minutes 4
- Combine vinegar, oil, and pork in a large plastic resealable bag, shake to coat, and marinate in the refrigerator 30 minutes to overnight, turning at least once.
- In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.
- Prepare grill. Alternate threading pork, pineapple, and red onion on skewers. Grill 8 minutes on each side, or until pork is cooked through but still tender.
- Drizzle kebabs with sweet and sour sauce and serve.