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.

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!