Chicken Kabob Salad

1 can (20 oz.) pineapple chunks

1/4 cup olive or vegetable oil

1 Tbsp mesquite grilling blend (Mrs. Dash brand suggested)

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

1 red or green bell pepper, cut into 1-inch cubes

1/2 cup red onion, cut into squares

1 package (10 oz.) leafy romaine salad blend or (12 oz.) American salad blend or other variety

Drain pineapple; reserve 1/2 cup juice.

Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing.

Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the 1/4 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.

Makes four servings.