Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.
Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.
Add the chicken pieces.
Seal and refrigerate for one hour, turning the bag once.
Preheat oven to 350F.
Line a broiler pan with foil and spray with non-stick cooking spray.
Cut the strips of bacon into thirds.
Working in batches, wrap each piece of chicken with a strip of bacon.
Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.
Place on prepared broiler pan.
Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. I left my pan on the middle rack so the toothpicks wouldn’t burn. Always keep on eye on your food when using the broiler. Things happen fast!
