Hawaiian Chevon Mini-Kabobs

(makes 60-70 appetizers)
1 lb boneless leg of goat, cut in 3/4-in cubes
3 slices bacon, cut in 1-in pieces
1 cup Italian dressing
1 14-ounce can pineapple chunks, each cut in half
1 clove garlic, minced
1/4 cup melted butter
Combine cubed goat, dressing and garlic in a shallow glass dish and marinate for 1 hour or overnight in refrigerator. Alternate cubes of goat meat, bacon and pineapple on mini-skewers or round toothpicks. Brush with melted butter. Broil 5-8 inches from heat source for 5 minutes. Serve hot.