Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers

Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers
This is a recipe I found in a cookbook from the library awhile back. It's perfect for summer grilling, and I would imagine that chicken would also work as a substitute, if that option sounds good to you.

Ingredients:
4 slices thick-cut bacon or thick slices of slab bacon
For the glaze:
1/3 C. molasses
2 tbsp. fresh lime juice (about 1 lime)
3 Tbsp. soy sauce
1 tsp. red pepper flakes
2 lbs. tenderloin tips, cut into 2-inch cubes
2 Tbsp. sesame oil
Kosher salt and freshly cracked black pepper to taste
16 1-inch cubes fresh pineapple (about ½ pineapple)
2 red bell peppers, cored, seeded, and cut into 2-inch squares

Directions:
Light grill. In a small saute pan, cook the bacon over med. High heat until it is cooked through but not crisp, about 5 minutes. Drain on paper towels or a brown paper bag, then cut into 1-inch pieces and set aside.
Make the glaze: In a small bowl, combine the molasses, lime juice, soy sauce and red pepper flakes. Mix well and set aside. Dry the tenderloin tips with paper towels. In a large bowl, toss the tenderloin tips with the sesame oil and salt and pepper, thoroughly coating the meat. Thread the beef, bacon, pineapple and red peppers alternately onto skewers. When the fire has died down and the coals are medium hot (can hold hand 5 inches from the grill surface for 3-4 seconds) place the kebabs on the grill and cook, turning once for 5-6 minutes per side for rare. During the last 30 seconds or so of cooking, brush the kebabs heavily with the glaze. Check for doneness by making a 1/4-inch cut in the thickest part of the meat. Remove kebabs from the grill, drizzle with the remaining glaze and serve hot.

Angel's tip: Since I only own a propane grill, I'll be trying this recipe on it. Once I try it, I'll add a picture - the flavor combinations sound perfect!