Serves 6
1/4 cup soy sauce
1/4 cup cider vinegar
2 tbsp honey
2 tbsp olive oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cubed
1/2 lb sliced thick cut bacon, cut in half
8 ounces pineapple chunks
skewers
1. In a large bowl, mix the soy sauce, cider vinegar, honey, olive oil and green onions. In a smaller bowl, pour about 1/4 of the mixture and place in the mushrooms. Place the chicken
into the remaining mixture. Cover and marinate both overnight (or for at least a couple of hours).
2. Preheat grill for high heat. Place your skewers in a bowl or tall glass of water (this keeps them from burning on the grill and makes it easier to take the food off after)
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on prepared grill. Cook 15-20 minutes, brushing occasionally with soy sauce mixture, until bacon is crisp and chicken juices run clear.
