1 (8 oz.) can pineapple chunks in own juice, drained, juice reserved
1 tbsp. lemon juice
2 tsp. soy sauce
1/4 tsp. ground ginger
1/4 tsp. dry mint leaves
1 lb. boneless lamb, cut into 24 pieces
8 firm cherry tomatoes
1/2 med. green pepper, cut into eighths
4 wooden skewers, 10-12 inches

In small bowl combine 1/3 cup pineapple juice, lemon juice, soy sauce, ginger and mint leaves. Stir in meat; cover. Marinate overnight in refrigerator.

Remove meat; discard marinate. Alternate lamb, tomatoes, pepper and pineapple on skewers. Arrange skewers on roasting rack. Microwave at 50% power 8-11 minutes or until lamb is desired doneness.