Curried Chicken and Pineapple Kebabs

1/3 cup plain low-fat yogurt1 tablespoon fresh lime juice2 teaspoons curry powder2 teaspoons brown sugar1 teaspoon grated fresh ginger 1/4 teaspoon salt4 skinless, boneless chicken breast halves (about 1 pound total)4 cups fresh, pineapple cut into 1-inch cubes1 lime, cut into wedgesFor the marinade: Add yogurt, lime juice, curry powder, sugar, ginger, and salt to a medium bowl and whisk together until combined. Add chicken to the bowl and stir until coated with marinade. Cover and marinate in the refrigerator for no less than 30 minutes or up to 2 hours.Start charcoal or gas grill.Drain chicken, discarding marinade. Thread chicken onto 4 long metal skewers, leaving about 1/4-inch space between each piece. Thread pineapple pieces onto 4 long metal skewers.Grill chicken over medium-hot coals, on the rack of an uncovered grill directly over medium coals for 12-14 minutes or until chicken is tender and no longer pink, turning once halfway through. Add pineapple kebabs 6 minutes after the chicken, turning once and grilling until hot and grill marks appear.For a gas grill, place chicken kabobs on grill rack over heat over medium heat, cover and proceed as above. Remove kebabs from grill and serve immediately with lime wedges.Serves four.Nutrition values per serving: 225 calories (10.5 percent from fat), 2.6 g fat (0.7 g saturated), 22.8 g carbohydrates, 2.2 g fiber, 27.5 g protein, 67 mg cholesterol, 242 mg sodium.