Recipe(tried): Polynesian Kabobs (using ham, bacon-wrapped pineapple and orange-honey marinade)

POLYNESIAN KABOBS

1 (20 ounce) can pineapple chunks in syrup
6 tablespoons soy sauce
3 tablespoons honey
1 tablespoon dry sherry
1 teaspoon grated orange peel
1/8 teaspoon garlic powder
2 pounds cooked ham, cut into 25 (1-inch) cubes
1 pound thick sliced bacon
25 large stuffed olives
25 cherry tomatoes

Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally.

Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices.

Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade.

Broil 3 to 4 minutes on each side, or until bacon is crisp.