Hawaiian Goat Mini-Kabobs 

(makes 60-70 appetizers) 


1 lb boneless leg of goat, cut in 3/4-in cubes
	

3 slices bacon, cut in 1-in pieces
	

1 cup Italian dressing
	

1 14-ounce can pineapple chunks, each cut in half
	

1 clove garlic, minced
	

1/4 cup melted butter

 Combine cubed goat, dressing and garlic in a shallow glass dish and marinate for 1 hour or overnight in refrigerator. Alternate cubes of goat meat, bacon and pineapple on mini-skewers or round toothpicks. Brush with melted butter. Broil 5-8 inches from heat source for 5 minutes. Serve hot.