6- 7.5oz Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen

To Taste Salt and Fresh Ground Black Pepper

1 Ripe Fresh Pineapple, peeled, cored

2 Large Red or Yellow Bell Peppers, or one of each

2 Large Green Bell Peppers

2 Small Red Onions

2/3 Cup Pineapple Preserves

3 Tablespoons Dijon Mustard

1. Prepare charcoal or gas grill. Remove skin from duck breasts. Cut duck breast into 2-inch chunks; season with salt and pepper to taste. Cut pineapple into 1 1/2 inch chunks. Cut bell peppers into 1 1/2 inch chunks, discarding stems and seeds. Cut onions through the core into 1/2 inch thick wedges. Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.

2. Combine preserves and mustard; mix well. Arrange duck kabobs on grill over medium coals. Brush half of preserve mixture over kabobs. Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs. Continue grilling covered 5 to 6 minutes or until duck is barely pink in center and peppers are crisp-tender.