• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, H, E
MineralsMagnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 pieces green bell peppers, cut into 8 pieces red bell peppers, cut into 1 inch squares

  2. 1 pound rabbit loin, boneless

  3. 1/4 fresh pineapple, cut into 1 inch cubes

  4. 4 bamboo skewers, soaked in water for 30 minutes

  5. 3 tablespoons peanut or olive oil

  6. 2 cups Sun-Dried Cranberry and Ancho Chile Barbecue Sauce

Instructions Jump to Ingredients ↑

  1. Blanch the pepper squares in boiling water for 3 minutes and drain. Setaside to cool. Cut up your fresh pineapple and set aside. Canned pineappletends to fall apart on the grill.

  2. Your rabbit will require a little trimming. With a sharp boning knife, removethe skin and thin piece of flap meat and any fat you may find. You will beleft with two 6-8 inch long round pieces of meat the color of chicken thigh.Cut the meat into 12 pieces approximately 1 inch long Alternate the rabbit, pineapple and peppers on your skewers and fire up thegrill.

  3. Rub the kabobs with a little oil to keep them from sticking to your cleangrill. Try to handle them as little as possible on the grill so as not to tearthe pineapple. On a medium grill they should take about 15-17 minutes tofinish. Baste kabobs the last 3 minutes with the bar-b-que sauce and serve alittle on the side.

  4. For a unique presentation, save the top of the pineapple and stick thefinished skewers into it and serve in the middle of the table


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