2 whole chicken breasts (boneless/skinless)
10 lg. mushrooms
1/4 c. soy sauce
1/4 c. cider vinegar
2 tbsp. honey
2 tbsp. oil (vegetable)
2 scallions, minced
1 (8 1/4 oz.) can sliced pineapple
1 (8 oz.) pkg. bacon
1 lg. green pepper, cut up in lg. pieces

Cut chicken into chunks. Cut mushrooms in half. Combine chicken chunks, soy sauce, cider vinegar, honey, oil, scallions, and soak overnight or minimum 5 hours. Cut each pineapple slice into 3 sections. Cut each bacon slice into 3 sections. Wrap bacon around each piece of chicken and pineapple piece. Take 4 long skewers. Thread bacon wrapped chicken, pineapple, mushroom and pepper. Make it spaced enough for bacon to cook evenly. Brush reserved soy sauce mixture over grilling kabob.

On grill, cook 10 to 15 minutes. Oven broiler, 10 minutes.

Serves 4.