Teriyaki Kebabs and Wild Rice with Vegetables

2 large boneless chicken breasts, cut into 2" chunks

1/2 bottle prepared Teriyaki Marinade, such as Island Teriyaki by Soy Vay

1 box Uncle Ben's Long Grain and Wild Rice Mix

1 can Cream of Mushroom Soup

4-6 slices bacon

1 small zucchini, sliced into 1/2 rounds

1 red pepper, chopped

2-3 stalks celery, chopped

1 onion, diced

salt and pepper

3-4 T finely shredded Parmesan cheese, divided

Prepare rice mix according to box directions.  Stir in soup.  Cook bacon until crisp, remove from skillet and drain on paper towels.  Reserve 1 T bacon drippings in skillet.  Saute vegetables until softened.  Season with salt and pepper. Combine rice mixture with vegetables and add bacon crumbles.  Stir in half of Parmesan cheese.  Top with remaining Parmesan.  Bake at 325 for 30 minutes or refrigerate for up to 24 hours.  Bake at 325 for 30-45 minutes until heated through.

Marinate chicken as long as possible, preferably overnight.  Thread onto skewers with fresh pineapple.  Grill until done.  Serve over Wild Rice and Vegetables