In a large bowl, mix the soy sauce, cider vinegar, honey, rapeseed oil and spring onions. Place the mushrooms and chicken into the mixture and stir to coat. Cover and marinate in the refrigerator at least 1 hour.
Preheat barbecue for high heat.
Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the barbecue cooking grate. Arrange skewers on the prepared barbecue. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.