8 pieces green bell peppers, cut into 1 inch squares
8 pieces red bell peppers, cut into 1 inch squares
1 pound rabbit loin, boneless
1/4 fresh pineapple, cut into 1 inch cubes
4 bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or olive oil
2 cups Sun-Dried Cranberry and Ancho Chile Barbecue Sauce (recipe follows)
8 pieces red bell peppers, cut into 1 inch squares
1 pound rabbit loin, boneless
1/4 fresh pineapple, cut into 1 inch cubes
4 bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or olive oil
2 cups Sun-Dried Cranberry and Ancho Chile Barbecue Sauce (recipe follows)
Preparation
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.
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.
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.
For a unique presentation, save the top of the pineapple and stick thefinished skewers into it and serve in the middle of the table.
