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.
Note: Yield: 4 Servings, Degree of Difficulty: Easy