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Pineapple stuffed chicken thighs wrapped in bacon

Updated on July 30, 2013
Bacon wrapped chicken thighs stuffed with pine apple and cherries shown served with a fully loaded baked potato, cream corn and grilled herb toast
Bacon wrapped chicken thighs stuffed with pine apple and cherries shown served with a fully loaded baked potato, cream corn and grilled herb toast | Source

Bacon wrapped chicken

4.5 stars from 4 ratings of Bacon wrapped pineapple stuffed chicken thighs

I had moved out to Louisiana several months back and upon my arrival I was greeted by my mother in law with this delicious meal for dinner. I soon found out what she had actually done is bought these premade and ready to cook however I decided to buy the ingredients and make these myself adding my own special touch to make these my own and they were incredible. So here I am sharing them here with all my favorite readers here on Hubpages. Please comment and don't forget to come back and rate this recipe.

Cook Time

Prep time: 30 min
Cook time: 40 min
Ready in: 1 hour 10 min
Yields: serves 4 people serving size of 2 thighs


  • 8 boneless skinless chicken thighs
  • 1/2 c water or chicken broth
  • 4 4" sprigs fresh rosemary
  • 1/8 tsp liquid smoke
  • 15 oz can pineapple rings, reserve liquid
  • 6 oz or larger jar Maraschino cherries, reserve liquid
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp sea salt
  • 1/2 tsp black pepper
  • dash Montreal steak seasoning
  • dash Zaterains cajun spice
  • Bacon thick cut or regular
slice chicken thighs almost in half
slice chicken thighs almost in half | Source

How it's done

  1. Wash chicken and fresh rosemary under cool water in the kitchen sink. Place Rosemary sprigs in a 13x9 glass baking dish.
  2. With a sharp knife slice thighs almost in half.
  3. Place a slice of pineapple in the center. You will probably have to half the ring.
  4. Place 2-4 Maraschino cherries on top of pineapple.
  5. In a small bowl mix 2 tsp of cherry reserve and 2 tbsp of pineapple juice reserve. Using a tsp drizzle a small amount of juice mixture on top of the pineapple and cherry inside the chicken.
  6. After you have finished stuffing the thighs, using 2-4 pieces of raw bacon wrap each thigh completely leaving no chicken showing.
  7. Combine water or chicken broth with liquid smoke and pour in to baking dish.
  8. Add dry spices on to the top of bacon wrapped chicken I gave an amount however use your best judgement according to your taste buds.
  9. For a decorative touch add a small piece of pineapple on top of each seasoned thigh.
  10. Add about 1- 3 tsp of juice mixture to the dish
  11. Place in an oven preheated to 350 for about 40 minutes until fully cooked and juices are clear.
  12. If grilling this dish you would do everything the same except snip a small piece of rosemary and place inside a piece of foil and wrap chicken individually in foil.On a grill with low to medium heat cook until fully cooked leaving them wrapped in foil until done.


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    • normarulez profile image

      Norma A. Lopez 4 years ago from Penitas , Texas

      I will like to try this , looks sweets and tasty.