Dad's Chicken Kabobs

I have to give credit to my father in law for this amazing recipe. The best chicken kabob I've ever had. It is time consuming for the prep but definitely worth it. In this version, I did mine in the oven since we're in an apartment. It would also be good to make this way if its too cold to grill. Normally you would just place on a skewer like normal kabobs and grill until the chicken is well done.

You'll need:
1 of each - Green, Yellow, & Red Peppers
1 Onion
1 Large Can of Diced Pineapple (Drained)
1 Package of Mushrooms
1 package of Bacon
6 Boneless Skinless Chicken Thighs
Jamaican Jerk Marinade (We used Lawry's)

Dice all the veggies large enough for a skewer or about 1-1.5". Place them in a casserole dish by themselves.

Cut the thigh meat into bite size pieces, trimming fat along the way. Cut the bacon strips in half. Wrap each piece of chicken with a piece of bacon and secure with a toothpick. Place the chicken in a bowl and pour the entire bottle of marinade over it.

Cover both dishes and chill for several hours. Once you're ready to cook, pull them out, and preheat the oven to 350°. Layer the chicken directly on top of the veggies and pineapple in the casserole dish. Bake uncovered for 30 minutes. Turn the chicken over and continue to bake for another 30 minutes.
Remove from the oven and enjoy!