Sweet And Sour Pork Kabobs
Sweet and sour pork kabobs combine tender pork, vibrant vegetables, and juicy pineapple, all coated in a tangy sauce. Perfect for grilling or broiling, this colorful dish offers a delightful balance of sweet, sour, and savory flavors that appeal to family dinners and entertaining alike.
Ingredients
- 2 medium carrots (1-inch pieces) ⓘ
- 1/4 cup red wine vinegar ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 teaspoon sugar ⓘ
- 12 ounces boneless pork, cut into 1-inch pieces ⓘ
- 1 small sweet red pepper, cut into 1-inch pieces ⓘ
- 1 (8 ounce) can pineapple slices ⓘ
- 1 tablespoon cooking oil ⓘ
- 1 1/2 teaspoons cornstarch ⓘ
- 1 clove garlic, minced ⓘ
- 1 small green pepper, cut into 1-inch pieces ⓘ
Instructions
- Cook carrots, covered, in boiling water for 8 minutes; drain well.
- Drain pineapple slices, reserving juice, and cut into quarters.
- Cut pork into 1-inch pieces.
- Cut sweet red pepper and green pepper into 1-inch pieces.
- In a saucepan, combine red wine vinegar, soy sauce, sugar, minced garlic, and pineapple juice; bring to a boil.
- Mix cornstarch with a little water to make a slurry, then add to the sauce to thicken.
- Thread pork, carrots, peppers, and pineapple onto skewers.
- Brush or brush with some of the sauce, then grill or broil the kabobs until pork is cooked through and slightly charred, about 10-15 minutes, turning occasionally and basting with remaining sauce.
Tips & Substitutions
For extra flavor, marinate the pork in the sauce for at least an hour before grilling. You can substitute the pork with chicken or tofu for a different protein option. If you prefer more heat, add some sliced jalapeños or a dash of chili flakes to the sauce. Make sure to soak wooden skewers in water for 30 minutes to prevent burning on the grill.
Serving Suggestions
Serve the sweet and sour pork kabobs over a bed of rice, which pairs beautifully with Fried Rice (Chinese) for a complete meal. You can also add a side of steamed vegetables or a fresh salad to balance the flavors. Drizzle extra sauce on top before serving for added taste.
Storage & Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them on the grill for a few minutes to maintain the charred flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Pork Kabobs contains roughly 306 calories, with 2g protein, 68g carbohydrates, and 2g fat. It is an excellent source of vitamin C (71% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 477mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for the kabobs?
Absolutely! Feel free to mix and match your favorite vegetables such as zucchini, mushrooms, or cherry tomatoes. Just ensure they are cut to a similar size for even cooking.
What type of skewers should I use?
You can use either metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
How can I make this dish gluten-free?
To make this sweet and sour pork kabobs gluten-free, use tamari sauce instead of soy sauce, as it is made without wheat. Check that your cornstarch is certified gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).