Chinese Sweet and Sour Rabbit

2 to 3 lbs young tender rabbit cut up 1 cup pineapple chunks
¼ cup butter or oil
1 med. Green pepper, cut in thin slices
1 ½ tsp. salt
¼ pepper 1 ½ tbsp. cornstarch
1 cup pineapple juice ¼ cup sugar
¼ cup vinegar ½ cup water

Heat fat in heavy pan, and brown rabbit over moderate heat. Season with salt and pepper. Add pineapple juice and vinegar. Cover pan and cook over low heat for 45 minutes longer. Mix cornstarch and sugar and stir into the water. Stir this mixture gradually into liquid in the pan of rabbit and cook slowly about 5 minutes or until mixture thickens to your liking. Makes 4 to 6 servings.

Optional: double the sauce amounts and add about a ¼ tsp of cayenne pepper.