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  • 1 pound of Chicken Breast (boneless and skinless - cut into 1" cubes)
  • 1 (20 ounce) can of Pineapple Chunks
  • 1 Bell Pepper (any color - cut into 1"cubes)
  • cup Red Onion (cut into squares)
  • 1 package of Salad Blend (any variety of your choice)
  • 1 tbsp. Mesquite Grilling Blend
  • cup of Olive Oil or Vegetable Oil

  1. Drain pineapples; reserve cup juice from it.
  2. Combine reserved juice, oil and mesquite blend in shaker jar. Pour cup dressing into cup. Set aside the remaining dressing.
  3. Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.
  4. Serve kabobs over salad greens with dressing set aside earlier.

Yield: 4 Servings
Degree of Difficulty: Easy
Recipe Category: Kabab/Grill and Salad
Recipe Ethnic Group: Pakistani
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