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Make up a basting sauce with a half cup of juice from pineapple pieces, vinegar, garlic, cooking oil, salt, meat extract, mustard and Worcestershire sauce.
Peel onions, cover with water and boil till crisp-tender. Drain.
Place bacon (rind removed and cut into even lengths), pineapple and onions in a dish and pour sauce over. Cover and stand 1 hour. Drain.
Skewer alternate pieces of pineapple, whole onion and bacon strips, pieces of capsicum, wedges of tomatoes. Brush with sauce. Place under griller for 15 minutes, turning frequently, or cook with frequent turning on hot plate of barbecue.
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