Sweet-And-Sour Pork Kabobs - cooking recipe

Ingredients

2 medium carrots, bias sliced into 1-inch pieces
1 (8 oz.) can pineapple slices (juice pack)
1/4 c. red wine vinegar
1 Tbsp. cooking oil
1 Tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. sugar
1 clove garlic, minced
12 oz. lean, boneless, cubed pork
1 each: green and red pepper, cubed

Preparation

In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well.
Drain pineapple, reserving juice.
Cut pineapple slices into quarters; set aside.