Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new!
– 1/4 cup soy sauce
– 1/4 cup cider vinegar or white wine 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
– 250 pound sliced thick cut bacon, cut in half
– 1 (8 ounce) can pineapple chunks, drained
1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mus
hrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.