Sweet and Sour Pork Kababs
Sweet and sour pork kebabs with juicy pork, peppers, onion, and pineapple.
Servings: 8 kebabs
Calories: 276kcal
Ingredients
- 1 cup pineapple juice reserved from the can of pineapple chunks
- ⅓ cup seasoned rice wine vinegar
- ⅓ cup brown sugar
- 2 tablespoon ketchup
- 2 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoon corn starch
- 1 red pepper cut into 1 inch pieces
- 1 yellow pepper cut into 1 inch pieces
- ½ red onion cut into 1 inch pieces
- 398 mL can of pineapple chunks
- 1 kg pork tenderloin cut into 1 inch pieces
- 8-10 bambo skewers
Instructions
- Begin by soaking your bamboo skewers in water for around 20 minutes to help prevent burning on the bbq.
- To make the sweet and sour sauce, combine the pineapple juice, vinegar, brown sugar, ketchup, soy sauce, water, and cornstarch in a small saucepan and whisk together. Heat over a medium-high heat, stirring. Bring to a boil and let boil 1 minute. Remove from the heat and set aside.
- To make the skewers, thread the pepper, onion, pineapple, and pork pieces on the soaked skewers.
- Preheat the bbq to 400 degrees, and then cook the pork kebabs, turning every 3-4 minutes, until the pork is fully cooked. With each turn, baste the kebabs with the sweet and sour sauce, until it is all used up. Serve on a bed of rice and enjoy.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 23g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 334mg | Fiber: 1g | Sugar: 17g
