8 slices bacon, cut in half
4 chicken breast halves, skinned & boned
1 (15 1/4 oz.) can unsweetened pineapple chunks
1 lg. onion, cut into 16 pieces
2 lg. green peppers, cut into 16 pieces
16 cherry tomatoes
1/2 c. white wine
3 tbsp. Worcestershire sauce
1/8 tsp. pepper

Cook bacon for 1 to 3 minutes or until transparent, drain and set aside.

Cut each chicken breast into 4 strips. Drain pineapple, reserving juice. Combine chicken, pineapple chunks, bacon, onion, green pepper and cherry tomatoes in a shallow pan.

Combine 1/2 cup reserved pineapple juice and remaining ingredients and stirring occasionally. Drain and reserve marinade. Wrap a piece of bacon around each piece of chicken; alternate with vegetables on skewers. Grill about 6" from medium hot coals for 20 minutes or until done, turning and basting often with reserved marinade. Yield: 4 servings.