These bacon-wrapped teriyaki shiskabobs are a great summer dinner. I love them served with brown rice and a salad. The flavor has just a hint of sweetness. The leftovers keep in the fridge and they taste good diced up on a cheese quesadilla for lunch the next day. I always use the pre-cooked bacon, but that is because my bacon has to be crisp. If it chews, its undercooked for my liking. Brush olive oil on the kabobs a few minutes prior to cooking. Then flame cook them on each side and they will cook up fast.
1/2 cup soy sauce
1/2 cup cider vinegar
4 TBSP. honey
4 TBSP. oil
mushrooms, cut in half (unless they are small), I prefer portobella
green onions, chopped
onions, sliced in wedges
6 chicken breasts, cut into chunks
pineapple (I used fresh and brushed a honey glaze on them, but you can leave them plain)
In a large bowl or ziploc bag, mix together the first four ingredients. Add the chicken chunks, mushrooms, onions, peppers. Marinate at least one hour, but all day is the best. Skewer right before grilling. If using wooden skewers, pre-soak them in water for at least 30 minutes so they don’t catch on fire.