Pineapple Chicken Kabobs

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Ingredients:

28 ounces of unsweetened pineapple chunks

1/3 cup Worcestershire sauce

8 boneless skinless chicken breasts

1 pound sliced bacon

2 large yellow onions

4 green bell peppers

32 cherry tomatoes

Directions:

1. Drain pineapple, reserve juice; set pineapple aside.
2. In a small bowl, combine Worcestershire sauce and reserved pineapple juice.
3. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting later.
4. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut each strip in half widthwise.
5. Cut each onion into 16 wedges; cut each pepper into eight pieces.
6. Drain chicken and discard marinade.
7. Wrap a piece of bacon around each chicken strip.
8. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables, and pineapple.
9. Grill, uncovered, over medium heat for 6 - 8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade.

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