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

Cook bacon for 1-3 minutes or until transparent. Drain and set aside. Cut each chicken breast into 4 strips. Drain pineapple chunks, reserving juice. Combine chicken, pineapple chunks, bacon, onions, green pepper and cherry tomatoes in a shallow dish.

Combine 1/2 cup reserved pineapple juice and remaining ingredients and stir. Pour marinade over mixture. Cover. Chill at least 8 hours, stirring often.

Drain and reserve marinade. Wrap a piece of bacon around each piece of chicken. Alternate chicken with vegetables on skewers. Grill about 6 inches from medium hot coals for 20 minutes or until done, turning and basting often with reserved marinade. (4 servings.)