1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks

In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil.
Stir in the mushrooms and green onions. Place the chicken in the mixture.
Cover, and marinate in the refrigerator at least 1 hour. Preheat an
outdoor grill for high heat, and lightly oil grate. Wrap the chicken
chunks with bacon, thread onto skewers. Alternate with mushroom halves
and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to
20 minutes, brushing occasionally with remaining soy sauce mixture, until
bacon is crisp and chicken is no longer pink and juices run clear.