4 large carrots
1/2 cup apricot preserves
1/2 of an 8-oz. can tomato sauce
1/4 cup packed brown sugar
1/4 cup dry red wine
2 tablespoons lemon juice
2 tbsp. cooking oil
1 tsp. onion juice
1 1/2 pounds lean boneless pork
Fresh pineapple chunks

Cut carrots into 1-inch pieces. In small saucepan cook, covered, in small amount boiling salted water for 15 to 20 minutes; drain. In saucepan combine apricot preserves, tomato sauce, brown sugar, wine, lemon juice, oil, and onion juice. Cook, uncovered, 10 to 15 minutes; stir occasionally. cut pork into 1-inch cubes. Thread pork, carrots, and pineapple chunks on six skewers; season with salt and pepper. Grill over medium coals about 10 minutes; turn frequently. Brush with sauce; grill till done, about 5 minutes more. Makes 6 servings.