1 can (13 1/2 oz.) pineapple chunks, drained
1 can (4 oz.) button mushrooms, drained
1 green pepper, seeded & cut into 1" squares
1 lb. scallops
1/4 c. salad oil
1/4 c. lemon juice
1/4 c. chopped parsley
1/4 c. soy sauce
1/2 tsp. salt
Dash pepper
12 slices bacon

In a large bowl, place pineapple, mushrooms, green pepper and scallops. In small bowl, combine oil, lemon juice, parsley, soy sauce, salt and pepper. Pour over scallop mixture and set aside 30 minutes, stirring occasionally.

Fry bacon until cooked but not crisp. Cut each slice in half. Using long skewers, alternate scallops, pineapple chunks, mushrooms, green pepper and bacon until skewers are filled. Grill 4 inches from heat 6 minutes, turn and grill 4- 6 minutes longer.