Categories: Grilling

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 scallions, finely chopped
• 1/4 cup canola oil, plus more for brushing
• 1 1/4 lb. chicken breasts, cut into bite-size pieces
• 12 white mushrooms, halved
• 12 slices thick-cut bacon, halved crosswise
• 8 oz. can pineapple chunks, drained
• 24 cherry tomatoes
• 1 large green bell pepper, cut into bite-size pieces

Directions

1. In a large bowl, whisk the first 4 ingredients with 1/4 cup canola oil. Toss with the chicken and mushrooms. Cover and refrigerate 1 hour.

2. Heat a grill to medium-high.

3. Drain the mushrooms and chicken over a small saucepan. Bring the marinade in the pan to a boil over high heat. Reduce heat to medium-low. Simmer the marinade for 10 minutes. Pour half into a small bowl for basting the kebabs.

4. On 12 skewers, thread the mushrooms, chicken, and the remaining ingredients.

5. Lightly brush the grill with oil. Cook the kebabs, turning occasionally and brushing with the basting marinade, until the chicken is cooked through, 12-15 minutes. Serve with the remaining marinade.

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