Nutrition Facts

Serving Size½ of recipe
Total Fat13 g
Saturated Fat3 g
Sodium635 mg
Total Carbohydrate34 g
Dietary Fiber2.5 g
Protein26 g

Servings and Times

Marinating time30 minutes to overnight

Ingredients and Preparation

Red wine vinegar1 tablespoon
Olive oil1 tablespoon
Boneless pork loin, visible fat removed and cut into ¾-inch pieces½ pound
Ketchup2 tablespoons
Distilled white vinegar1 tablespoon
Sugar1 tablespoon
Reduced-sodium soy sauce1 teaspoon
Salt¼ teaspoon
Pineapple, cut into ¾-inch chunks2 cups
Small red onion, cut into ¾-inch chunks1
Metal skewers, or wooden ones soaked in water for at least 20 minutes4
  1. Directions
  2. 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.
  3. In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.
  4. 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.
  5. Drizzle kebabs with sweet and sour sauce and serve.