Dole Packaged Foods uses cookies
We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the
Cookie Settings.
For more details please read our Privacy Policy.
Prep Time
15 min
Total Time
30 min
Calories per serving
360
Servings
4
- 1 can (20 oz.) DOLE® Pineapple Chunks
- 1/4 cup olive or vegetable oil
- 1 tablespoon mesquite grilling blends seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red or green bell pepper, cut in 1-inch cubes
- 1/2 cup red onion, cut into squares
- 1 pkg. (5 oz.) DOLE Leafy Romaine or DOLE salad variety
- Drain pineapple; reserve 1/2 cup juice.
- Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing for salad.
- Thread pineapple chunks, chicken, bell peppers and onions onto skewers. Brush with 1/4 cup dressing.
- Grill or broil 10 to 15 minutes or until chicken is no longer pink, turning occasionally. Serve kabobs over salad greens. Serve with remaining dressing.