Skewered Hot-Curry Lamb with Pineapple

Soak bamboo skewers in water for 15 minutes. Meanwhile, in small bowl, combine orange marmalade and reserved 1/3 cup pineapple liquid; blend well. Set aside.

In medium bowl, combine soy sauce and cornstarch; blend well. Add lamb, bread crumbs, curry powder and crushed red pepper flakes; mix well. Shape mixture into 32 meatballs.

Spray broiler pan with nonstick cooking spray. Spray bamboo skewers with nonstick cooking spray. Alternately thread meatballs, bell pepper pieces and pineapple chunks onto skewers. Place kabobs on sprayed pan.

Broil 4 to 6 inches from heat for 3 to 4 minutes or until meatballs are browned. Turn kabobs; spoon some of marmalade mixture over meatballs. Broil an additional 3 to 4 minutes or until meatballs are no longer pink in center.

To serve, place kabobs on serving platter; spoon remaining marmalade mixture over meatballs, bell pepper and pineapple.