Drain pineapple; reserve 2 tablespoons juice. Cut pineapple slices into quarters. Prepare multi-grain medley according to package directions; cool.
Combine oil, ponzu, rice vinegar, ginger, reserved pineapple juice, and honey in small bowl. Whisk to combine.
Combine chicken, kale, pineapple, and cooked medley in serving bowl. Pour ponzu vinaigrette over salad; toss to evenly coat.