|Boneless leg lamb||1 1⁄4 Pound, well trimmed|
|Lime juice||1⁄2 Cup (8 tbs)|
|Canned pineapple chunks in juice||20 Ounce|
|Creamy peanut butter||5 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Cut lamb into 3x 3/4 X 1/2 inch strips.
Place strips in shallow glass dish; add lime juice and toss to coat.
Cover and refrigerate at least 1 hour or overnight.
Drain lamb strips and pat dry.
Thread strips, accordion-style, on 6-inch skewers.
Drain pineapple; reserve juice.
Place peanut butter in small saucepan; gradually stir in reserved juice.
Cook and stir over medium heat 5 to 6 minutes or until thoroughly heated.
Grill lamb strips, on uncovered grill, over medium-hot briquets 6 to 7 minutes or to desired doneness, turning often.