Add chicken to gallon-size zip-top bag; add Mojo Piña and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to cook. Drain chicken and discard marinade.
Cut bacon in half horizontally. Roll bacon around pineapple chunks until wrapped. On pre-soaked wooden skewers, alternately thread marinated chicken pieces and bacon-wrapped pineapple chunks, starting and ending with chicken pieces to make about 8 skewers.
Heat grill to medium-high heat. Add skewers to hot, greased grill grates. Grill, flipping occasionally, until chicken is cooked through and bacon is crisp, about 15-17 minutes. Serve.
The Bacon-wrapped pineapples in these Pineapple Chicken Kebabs with Bacon are a delicious surprise of sweet-and-savory flavor! To ensure the bacon gets crackling-crisp all around as you grill, leave some space between the chicken and the pineapple-bacon pieces so they are not touching. This will help the fire from the grill to cook every nook and cranny of the bacon so you can count on the crispest results.