In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions.
Place the mushrooms and chicken into the mixture, and stir to coat.
Cover and marinate in the refrigerator at least 1 hour.
Preheat grill on high heat.
Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured.
Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate.
Arrange skewers on the grill.
Cook 15 to 20 minutes or until bacon is crisp and chicken juices run clear. Brush occasionally occasionally with remaining soy sauce mixture
