Preparation
Using a hot grill, grill the whole tomatoes and peppers for about 5 minutes. When they are grilled, wash them and remove the skin. Shred the peppers and dice the tomatoes. Mix them together in a salad bowl and season with pepper, extra virgin olive oil and vinegar.
Cut the chicken breasts and pineapple into small cubes and place them alternately on a kebab stick. Place on the grill and grill for approximately 10 minutes.
In a bowl, mix some low-fat natural yogurt with a pinch of salt, pepper and rosemary, to taste.
Dip the kebabs in the yogurt sauce and serve with the tomato and bell pepper salad.
