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in a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. take 1/4 cup of marinade (to be used for basting) and set aside. place chicken into the marinade and stir to coat. cover and marinate in the refrigerator at least 1 hour. wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. alternate chicken with mushrooms, peppers and pineapple chunks. lightly oil the grill grate. arrange skewers on the heated grill. cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Aged Chinese black vinegar — malty depth for dumplings and sauces
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Italian pasta organized by shape — which sauce belongs with which pasta
Real fermented mirin — sweet rice wine for glazes and teriyaki
Raw unfiltered honey — baking, glazes, tea, cheese boards