Chicken Potato Salad Satay With Mango Curry Dip

• 16 ounce packaged baby potatoes
• 3 skinless chicken breast halves, preferably by market pantry
• 8-9 10-inch skewers (if wooden, soak in water for 30 minutes)
• 1 cup fresh pineapple chunks, drained, preferably market pantry canned pineapple chunks
• 1 cup mango curry grilling sauce, divided, preferably by archer farms
• 3 ounce greek yogurt

1. Microwave potatoes as directed on package except for about half the time (potatoes will finish cooking on the grill): cool slightly and cut each potato in half crosswise.
2. Heat grill to medium-high. Meanwhile, cut chicken into 1-inch chunks. Alternate threading chicken, potato, and pineapple on skewers. Pour 1/2 cup grilling sauce into small cup: brush about half of this onto the kabobs. Grill for about 10 minutes until the chicken is no longer pink inside, turning over halfway through and brushing with remaing small cup of grilling sauce. Whisk another 1/2 cup of grilling sauce with yogurt until smooth. Serve kabobs warm or cool with the mango curry dipping sauce. TIP: Kabobs may be broiled. Heath broiler to high. Arrange kabobs on sprayed broiling pan. Brush with sauce and broil about 10 minutes, turning over and brushing with sauce halfway through.