2 1/2 pounds rabbit, cut into serving pieces
flour
salt and pepper
2 tbsp canola oil
1 cup pineapple juice
1/4 cup vinegar
1 cup pineapple chunks
1 medium green pepper
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

Dredge rabbit in mixture of flour, salt and pepper. Brown in fat in heavy pan over moderate heat. Add pineapple juice, vinegar and + teaspoonful salt. Cover; cock ever low heat for 40 minutes or until meat is tender. Add pineapple and green pepper; cook for a few minutes longer. Mix cornstarch with sugar; stir in water. Add gradually to pineapple mixture. Cook slowly for 5 minutes. Recipe makes 6 servings of Sweet and Sour Rabbit.