Calories per serving 360
Prep time 15 mins
Total time 30 mins
Servings 2

You will need

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 tablespoons mesquite grilling blends seasoning
  • 250g pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 red or green bell pepper, cut in 1-inch cubes
  • 1/4 cup red onion, cut into squares
  • 1 pkg. (100g) DOLE Leafy Romaine or DOLE salad variety


  1. Drain pineapple; reserve the juice.
  2. Combine reserved juice, oil, and mesquite blend in a shaker jar.
  3. Thread pineapple chunks, chicken, bell peppers and onions onto skewers. Brush with 2 tablespoons of the 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.