Frankfurters make tasty and inexpensive kebabs. Serve these kebabs with rice and a fresh green salad for a summer lunch.
Although canned pineapple is specified in the recipe, fresh pineapple is more delicious when it is available.
8 medium-sized frankfurters, each cut into 4 pieces 28 oz. canned pineapple chunks, drained 8 bacon slices, rolled 8 small onions, peeled 2 green peppers, white pith removed, seeded and cut into pieces 2 oz. butter, melted
Preheat the grill to moderate.
Thread the frankfurter pieces on to eight wooden or metal skewers, alter-nating with pineapple chunks, bacon rolls, onions and pieces of green pepper. With a pastry brush, coat the kebabs with one-quarter of the melted butter and place them under the grill . Grill for 15 minutes, turning three times and basting with the remaining melted butter when they are turned.
Slide the kebabs off the skewers on to a heated serving dish and serve im-mediately.