Bacon, Pineapple, Chicken Kabobs

1 1/2 - 2 lbs. Chicken (cubed)
fresh pineapple (cubed - canned seems to fall off the skewers)
bell peppers (cut into 1 1/2 inch pieces)
pearl onions (peeled)
12 strips bacon
6 long skewers (soaked in water for a while)

Marinade
1/4 C vinegar
1/2 C brown sugar
1/2 - 1 C water (just enough to cover meat)

Hawaiian Sauce
1 1/2 C pineapple juice
1 1/2 Tbl. cornstarch
1/2 C brown sugar
2 Tbl. soy sauce
1/2 tsp. salt

Let the cubed chicken marinate over night (or at least 2 hours).
First, make the sauce, by combining all ingredients in a saucepan on medium heat.  Once cornstarch is dissolved, bring the sauce to a boil, and simmer until thickened.  Set-aside until ready to use.
Thread the skewers.  Preheat the grill to medium high.  Grill the kabobs for 10-15 min., turning a couple of times, until done.  Brush on the hot sauce, and serve.
Enjoy!

(Recipe from Recipe Diaries, and photo by Pirijo Silver)