Grilled Pineapple kabobs with fruit dip

^1/4 cup fat-free Greek-style yogurt
^1/4 cup cream cheese
^1/4 low-fat ricotta
2 tablespoons lemon juice
1 tablespoon pure maple syrup
^1/2 teaspoon pure almond extract
Extra virgin olive oil
2^1/2 cups pineapple chunks, cut into 1" squares
2 skewers, soaked in water for 30 minutes

1. In a small bowl, whisk together the yogurt, cream cheese, ricotta, lemon juice, maple syrup, and almond extract. Set aside.

2. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack with the olive oil.

3. Thread pineapple chunks onto each skewer. Using tongs, place kabobs over the hottest part of the fire and grill, turning as needed, until lightly marked on each side, about 3 minutes total. Serve kabobs with dipping sauce.