Serves: 8
Total Calories: 116

4 carrots large, pared and cut into 1-inch thick slices
1/2 cup apricot preserves
1/2 cup tomato sauce
3 tablespoons brown sugar
2 tablespoons lemon juice fresh
2 tablespoons vegetable oil
2 tablespoons onions minced
2 pounds boneless pork shoulder cut into 1-inch cubes
Fresh pineapple chunks
Salt and freshly ground pepper to taste

In a small saucepan, cook carrots in a small amount of water until crisp-tender, about 15 minutes. Drain carrots and set aside. Combine apricot preserves, tomato sauce, brown sugar, lemon juice, oil, and onion. Simmer, uncovered, for 5 minutes, stirring occasionally. Thread carrots, pork, and pineapple chunks onto 8 skewers season with salt and pepper. Grill over medium coals, turning and brushing frequently with sauce, about 15 to 20 minutes or until done.

Nutritional Facts:

Serves: 8
Total Calories: 116
Calories from Fat: 30

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