Instructions: Drain pineapple. Reserve 1/2 cups juice. In medium pot, combine soup, reserved pineapple juice, olive oil, and chili powder. Heat, stirring occasionally. On skewers, arrange alternately bologna, green pepper, and pineapple. Grill 4in above coals. Brush with sauce. Cook 8 minutes or until hot, brushing with sauce frequently. Serve on buns with remaining sauce.

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