10 Chicken Breast Tenders or Strips

1 can Pineapple Chunks

2 Green Bell Peppers, chopped

1 c. Pineapple Juice

1/2 c. packed Brown Sugar

1/3 c. Soy Sauce

Skewers

Soak skewers in a bowl of water for 10 minutes. In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil. Wrap one piece of bacon around each chicken tender and thread on skewer. Cover with the marinade and refrigerate for at least 30 minutes. Thread desired amounts of green bell pepper and pineapple chunks on other end of each skewer. Lightly oil the grill grate. Grill chicken tenders 15 minutes, or until juices run clear and bacon is done.