Prep Time

15 min

Total Time

30 min

Calories per serving

0

Servings

4

Ingredients (7)
  • 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
Directions
  1. Drain pineapple; reserve 1/2 cup juice.
  2. Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing for salad.
  3. Thread pineapple chunks, chicken, bell peppers and onions onto skewers. Brush with 1/4 cup dressing.
  4. 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.

Rate this Recipe