Sweet & Sour Pork Kebabs 3-2-1
Prep: 15 mins
Cook: 15 mins
Servings: 2
Add some colour to your BBQ with these juicy kebabs.


  • 2 tbs salt-reduced tomato sauce
  • 1 tsp reduced-salt soy sauce
  • 3 tsp white vinegar
  • 200 g pork fillet, cut into 2-3cm pieces
  • 1 cup rice (uncooked)
  • 1 capsicum, cut into chunks
  • 3/4 zucchini, cut into chunks
  • 1/2 red onion, cut into chunks
  • 6 mushrooms, chopped (optional)
  • 3 slices canned pineapple slice in natural juice
  • spray olive or canola oil spray


  1. Mix sauces and vinegar in a small bowl. Add pork, stir to coat and set aside to marinate.
  2. To prevent them from burning, soak skewers in water while preparing the vegetables.
  3. Cook rice according to packet instructions.
  4. Preheat barbecue grill on high heat. Alternatively, heat a frypan or griddle pan just before ready to cook.
  5. Thread pork and vegetables alternately onto skewers, ending with mushrooms. If your mushrooms are big, cut into halves or quarters.
  6. Spray skewers with oil and barbecue each side for 2 minutes until pork is cooked through, basting kebabs with remaining marinade occasionally.
  7. Transfer to plates and serve with rice.


Serve with quinoa or couscous instead of rice

Healthy tip!

Swap a large portion of meat for a smaller portion with extra vegetables.

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Nutrition Information

per serving per 100g
Energy 2105 kJ 380 kJ
503 Cal 91 Cal
Protein 28 g 5 g
Fat, total 6 g 1 g
— saturated 1 g 0.2 g
Carbohydrate 77 g 14 g
— sugars 17 g 3 g
Sodium 407 mg 74 mg
Fibre 8 g 1 g

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Comments (1)

  • Avatar

    Next time I would ditch the kebabs and just do it as a stir fry - but yum!
    Posted on: 09 Mar 19

Rating (2 ratings)