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Hawaiian Skewered Sweet-andSour Lamb with Rice 1 (16-ounce) can pineapple chunks 2 tablespoons soy sauce 1/4 cup lemon juice 1 clove garlic, pressed 2 pounds boneless lamb, cut into 2-inch cubes 12 pitted black olives Drain pineapple; reserve the juice. Mix reserved pineapple juice, < soy sauce, lemon juice and garlic in large, shallow dish. Add lamb cubes; marinate in refrigerator several hours or overnight. Remove lamb from marinade; drain. Reserve marinade. Arrange lamb, olives and pineapple chunks alternately on skewers. Place skewers on rack in SeeKABOBS, p. 13
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