A delicious sit-down or finger-food starter for a dinner of upland bird pot pie or fish pie.
- 3 pheasant breasts, cubed
- Fresh pineapple, cubed
- Small button mushrooms
- Salt and white pepper, to taste
- On skewers, alternate pheasant with pineapple and mushrooms. Season with salt and pepper.
- Grill until pheasant is cooked through.