Place the chicken into a bowl or zip top bag with 1/2 cup of teriyaki glaze. Place in the refrigerator and allow to marinate for at least 30 minutes.
Cut the Smithfield Bacon strips in half then wrap around the chicken chunks.
Thread the wrapped chicken onto skewers alternating with the pineapple, bell pepper and onion chunks.
Heat a grill to medium high heat and cook for 3 -4 minutes per side, until charred and chicken is cooked through.
During the last 3 minutes, brush the kabobs with the remaining teriyaki glaze.
Remove from grill, serve and enjoy!