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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)
½ cup Red Onion (cut into squares)
1 package of Salad Blend (any variety of your choice)
1 tbsp. Mesquite Grilling Blend
¼ cup of Olive Oil or Vegetable Oil
- Drain pineapples; reserve ½ cup juice from it.
- Combine reserved juice, oil and mesquite blend in shaker jar. Pour ¼ cup dressing into cup. Set aside the remaining dressing.
- Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the ¼ cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.
- Serve kabobs over salad greens with dressing set aside earlier.