Remove silver skin from tenderloin. You can do this by filleting the meat.

Cut tenderloin into 1 inch chunks.

Place tenderloin chunks into large mixing bowl.

After tenderloin has been cut into cubes pour jar of jalapeños over meat.

Cover bowl and place in refrigerator for 2 - 3 days. The longer you soak, the spicier the kabob.

Stir jalapeños and tenderloin daily until ready to cook.

Cut bacon package in half.

Remove 1chunk of tenderloin and 1 sliced jalapeño.

Wrap tenderloin and jalapeño in bacon.

Add to skewer. Repeat until all meat is used.

Heat grill on low.

Add skewers and cook until bacon appears done.

Brush skewers with teriyaki sauce as you turn skewers to prevent over cooking bacon.

Cook until all skewers are done.

Remove kabobs from grill.

Allow to cool slightly, so that honey will absorb into kabob. Add honey and additional teriyaki sauce as desired.

Serve