Grilling: Bacon-Wrapped Chicken Kabobs Recipe

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil
• 2 green onions, minced
• 20 Cremini mushrooms, scrubbed
• 3 skinless, boneless chicken breast halves, cut into 1 inch cubes
• 1 pound sliced thick cut bacon, cut in half
• 1 pineapple, cut into 1 inch cubes
• Bamboo Skewers, soaked in water for 30 minutes prior to use

1. Combine the soy sauce, cider vinegar, honey, canola oil, and green onions in a small bowl. Place the mushrooms and chicken into a large Ziploc bag, pour in marinade, and toss to coat evenly. Reseal the bag, removing as much air as possible, and marinate in the refrigerator at least 1 hour, preferably overnight.
2. Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
3. While the charcoal is lighting, wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom and pineapple chunks. Reserve remaining marinade.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear, about 3-5 minutes per side, turning the kabobs 4 times. Serve immediately.

soy sauce, cider vinegar, honey, canola oil, green onions, mushrooms, skinless, bacon, pineapple, skewers

Taken from www.seriouseats.com/recipes/2008/06/grilling-bacon-wrapped-chicken-kabobs-recipe.html (may not work)