Hawaiian Kabobs

Last month while at my mother-in-laws, she made these delicious Hawaiian kabobs for us.  This is a recipe, originally from my husbands aunt, & I used to make them quite frequently, that I had kind of forgotten.  It is so, so good.  I made these for dinner last night after a long day spent mostly out in the garden.  I was so hungry, that I completely forgot to snap a picture after I cooked them!  So, here they are right before they went on the grill:-)    

Hawaiian Kabobs

4 whole large skinless, boneless chicken breasts

1 lb. mushrooms (I only use 1/2 lb. since I have several in my family that prefer theirs without)

1/3 c. soy sauce

1/3 c. cider vinegar

3 Tbsp. honey

3 Tbsp. Canola Oil

3 small green onions, minced

1 whole fresh pineapple, top, bottom, and outer layer cut off and cut into chunks (you will probably have some extra)- canned also works

1 lb. bacon, cut into 1/3's

Cut each chicken breast into chunks.  Clean mushrooms and cut in half if very large.  In a large bowl, mix mushrooms, chicken pieces, soy sauce, vinegar, honey, oil, and onions.  Let marinate for 1-4 hours  

Prepare grill.  Wrap each bacon piece around a piece of chicken.  If you have extra or if you like, it is also good wrapped around the mushrooms.  

On long skewers, thread bacon-wrapped chicken pieces, mushrooms, and pineapple pieces, being sure to leave space between each so bacon will cook completely.  Reserve soy sauce mixture for basting.  

Place skewers on grill over medium heat.  Cook about 15-20 minutes until chicken is fork-tender and bacon is crisp, brushing chicken kabobs frequently with soy sauce mixture and turning skewers occasionally.