Sweet and Sour Chicken Kabobs

1 pound boneless, skinless chicken breast 1/2 cup dill pickle juice 1 can (8 ounce) pineapple chunks 8 cherry tomatoes, halved 3 to 4 baby dill pickles, cut into 1/2-inch pieces 1/2 cup pineapple juice (from can of pineapple chunks)

Cut chicken into large cubes (about 24); place in saucepan and cover halfway with pickle juice and cook over low heat until done (no pink remains). Drain and cool. On 8 small skewers, alternate chicken chunks, pineapple chunks, tomato halves and dill pickle pieces. Simmer pineapple juice until syrupy and brush over kabobs.

Variation: Kabobs without pineapple "wash" can be served plain and dunked into a dip made from 1/2 cup mayonnaise, yogurt or sour cream mixed with 1 tablespoon dill pickle juice, 1 teaspoon pineapple juice and 1/2 teaspoon curry powder.

Serves 4

Per serving (2 skewers): 200 calories, 24 g protein, 10 g carbohydrate, 7 g fat, 65 mg cholesterol, 410 mg sodium

Make a "Spiny Pineapple" by sticking these kebobs into a whole pineapple. Cut a slice off the bottom so it sits level, and use cherry tomato halves, pickle chunks and a whole baby dill to make a funny face. Your kids will love it!

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