|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||2.5 g|
|Marinating time||30 minutes to overnight|
|Red wine vinegar||1 tablespoon|
|Olive oil||1 tablespoon|
|Boneless pork loin, visible fat removed and cut into ¾-inch pieces||½ pound|
|Distilled white vinegar||1 tablespoon|
|Reduced-sodium soy sauce||1 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.
3 lean meats; 1.5 fats; 1 fruit; 1 vegetable
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