Bacon and Chicken Shish-Kebobs

I made these for Father's Day dinner last week.  It was funny because Callen said how much he loved the mushrooms at the same moment I was gagging them down.  I can't handle squishy food.  I think that is also why I have an aversion to seafood.  Food should not be spongy like that.  Anyway, the rest was great and Callen said it was worth making again, so here you go.

Ingredients

• 1/4 C. soy sauce
• 1/4 C. cider vinegar
• 2 Tbs. honey
• 2 Tbs. canola oil
• 10 lg. mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1/2 lb. sliced thick cut bacon, cut each slice in half
  
• 1 8-oz. can pineapple chunks, drained
• skewers

Directions

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. 

Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and let marinate in the refrigerator for at least 1 hour. 

Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. 

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook for 15-20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.