1 lb. fresh scallops
2 tbsp. snipped parsley
2 tbsp. vegetable oil
2 tbsp. soy sauce
2 tbsp. lemon juice
Dash of pepper
1 (4 oz.) can whole mushrooms, drained
12 slices bacon
1 (15 1/4 oz.) can pineapple chunks, drained

Mix parsley, oil, soy sauce, lemon juice and pepper; pour over scallops and mushrooms in glass dish. Cover and refrigerate, turning scallops and mushrooms once, at least 30 minutes. Remove scallops and mushrooms; reserve marinade.

Partially cook bacon (just until it begins to curl) and scallops (350 degrees over 5 minutes each side). Cut bacon slices into halves. Alternate scallops, mushrooms, bacon and pineapple chunks on each of the 6 metal skewers. Cover and grill kabobs about 4 inches from medium coals, turning and brushing 3 or 4 times with reserved marinade until scallops flake easily with fork, 12 to 20 minutes.