• On eight 10-inch skewers, thread chicken, bacon, pineapple plantains and mango, alternating ingredients.
• Set skewers on a tray with sides or in a glass baking dish.
• In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves.
• Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly.
• Cover with plastic wrap and refrigerate for at least 30 minutes
• Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often.
• Stir remaining marinade into sauce.
• Boil sauce over hot stove, stirring often, for 4 minutes.

For the Pineapple Dipping Sauce

• In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade.
• Boil as instructed before serving.