2 to 3 lb. tender young rabbit
1/4 c. butter or oil
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. pineapple juice
1/4 c. vinegar
1 c. pineapple chunks
1 med. green pepper, cut into thin half slices
1 1/2 tbsp. corn starch
1/4 c. sugar
1/2 c. water

Heat oil in heavy pan, brown rabbit over moderate heat. Season with salt and pepper. Add pineapple juice and vinegar. Cover pan and cook over LOW heat for 45 minutes. Add pineapple and green pepper, then cook a few minutes longer. Mix cornstarch and sugar, stir into water. Stir this mixture gradually into liquid in pan of rabbit and cook slowly about 5 minutes.

Makes 4 to 6 servings.