Preparation time: 20
Cooking time: 20
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 boneless skinless chicken breasts, filets cut into chunks
1/2 lb sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. You can marinate overnight, but only do the mushrooms for an hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate.
Arrange skewers on the prepared grill.
Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
*For my personal preference I skipped the pineapple and added Srawberry tomoatoes(halved), shallots (halved), and red & green pepper chunks. As a side, I grilled some garlic bread, about two minutes each side.