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Chicken with pineapple and bacon

A one dish meal perfect for a weeknight. Chicken, pineapple, bacon, and peppers in a sweet and salty sauce.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4


  • 1/4 cup water or broth
  • 3 cloves garlic pressed or minced
  • 2 T. balsamic vinegar
  • 1 T. Blackstrap molasses
  • 1/4 tsp. salt
  • 1 T. fish sauce
  • 4 slices of bacon cut into pieces
  • 2 lbs of boneless skinless chicken thighs about 6
  • 1 bell pepper red or green, cut in bite sized pieces
  • 1 heaping cup pineapple chopped in bite sized pieces (fresh or canned)
  • olive oil for greasing pan


  1. Drizzle olive oil in the bottom of a 9x13 baking dish.
  2. Place chicken in the bottom in an even layer.
  3. Add your pineapple and peppers in an even layer over the chicken.
  4. In a small bowl or measuring cup, mix together water, garlic, vinegar, molasses, salt, and fish sauce. Pour over chicken.
  5. Sprinkle the top with raw pieces of bacon, taking care to separate the pieces of bacon so they cook evenly.
  6. Bake at 400 degrees for 30 minutes. Then at 500 degrees for 5 minutes to crisp the bacon. Make sure the chicken reaches an internal temperature of 165 degrees F.