Pineapple Chicken Kabobs

• 2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
• 1/3 cup Worcestershire sauce
• 8 boneless skinless chicken breast halves (4 ounces each)
• 1 package (1 pound) sliced bacon
• 2 large sweet onions
• 4 large green peppers
• 32 cherry tomatoes

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
3. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade.

pineapple, worcestershire sauce, chicken, bacon, sweet onions, green peppers, tomatoes

Taken from www.tasteofhome.com/recipes/pineapple-chicken-kabobs/ (may not work)