Prep Time

15 min

Total Time

30 min

Calories per serving




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
  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.

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