Pineapple Chicken Kebabs

These are great done on the braai, 

or if cooking inside, 

in a cast iron ridged skillet pan.

Kebab Ingredients:
3-4 boneless, skinless chicken breasts
250-500g bacon
1 can of pineapple chunks
Vegetables (mushrooms, onions and peppers or others you may wish to use)

*Note: The amount of bacon and pineapple is not clearly defined in the ingredients because it just depends on how much you want to use. Alternate this way: chicken wrapped in bacon, pineapple, chicken, pineapple, chicken wrapped in bacon, etc.

Marinade Ingredients:
50ml. coconut aminos (or soysauce if these are not available)
50ml apple cider vinegar
30ml. raw honey
30ml. olive oil
1 garlic clove, crushed

Method:
Cut chicken into 1 inch cubes.
Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
Put chicken (and vegetables, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
Cut bacon strips in half so you have shorter lengths to work with.
Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
Braai or grill for 10 minutes. Use tongs to turn kebabs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy.