Drain pineapple, reserve liquid. Blend pineapple liquid, soy sauce, honey, sugar, sherry, orange peel and garlic powder in large bowl; stir in chicken. Cover and refrigerator for at least 1 hour; stir occasionally.

Cut each bacon slice in half crosswise. Wrap pineapple chunks with halved bacon slice.

Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk and a marinated chicken cube.

Thread another skewer with alternating mushrooms and tomatoes: do these separately and cook over lower flame in corner of grill. Turn skewers when needed.

Place rest of skewers on grill; brush with marinade. Grill 4 minutes on each side or until bacon is crisp. You have to really watch these because of the sugar in the marinade will cause flame ups.

Place all cooked skewers on platter and serve.