2 whole chicken breasts
10 large mushrooms (abt 1 lb)
1/4 c soy sauce
1/2 c vinegar
2 T honey
2 T oil
2 small greeen onions, minced
1 8 oz can sliced pineapple, drained
1 8 oz pkg sliced bacon

Skin and bone chicken breasts. Cut each chicken breast in half, then cut each breast half into five chuncks. Cut each mushroom in half.

In large bowl mix mushroom halves, chicken pieces, soy sauce, vinegar, honey, oil and green onions. Marinate for 1-1/2 to 2 hours.

Prepare outdoor grill for barbequing. Cut each pineapple slice into 3 pieces. Cut each bacon slice crosswise in half. Wrap each bacon piece arouond a piece of chicken and a mushroom half. On long skewers, thread bacon-wrapped chicken and pineapple pieces, being sure to leave space between each so bacon will cook completely. Reserve soy sauce mixture. Place skewers on grill over medium heat. Cook about 15-20 minutes until chicken is fork tender and bacon is crisp, brushing kabobs frequently with soy sauce mixture and turning skewers occasionally. Makes 4 servings. 370 calories/serving.

Note: The marinade is also good used with beef or in other combinations of meat and vegetables.

Source: Louise Jones