Fruit Kabobs with Citrus Dip

1 can (8 ounces) pineapple chunks
1 large ripe banana, cut into 1-inch slices
1-1/2 cups cantaloupe and honeydew chunks
1/2 cup halved fresh strawberries
1/2 cup orange or lemon yogurt
1/8 teaspoon vanilla extract

Drain pineapple, reserving juice. Dip banana slices in juice. Alternately thread fruit onto skewers. In a small bowl, combine yogurt and vanilla. Serve with kabobs. Makes 4 servings.