Ingredients:

• 2 Tbsps Brown sugar
• 1/4 Cup Melinda’s Jalapeno Ketchup, Melinda’s Habanero Ketchup, or Melinda’s Jolokia Ketchup
• 1/4 Cup Huy Fong Chili Garlic Sauce
• 1/4 Cup Water
• 1/4 Cup grape jelly
• 2 Tbsps Apple cider vinegar
• 1/2 Tbsp Worcestershire sauce
• 1 Tbsp Fresh garlic, minced
• 5 strips of bacon
• 1/2 of a 20 oz tin of pineapple chunks, drained (about 30 chunks)

Instructions:

• Preheat your oven to 350 degrees. Line a small baking tray with parchment paper.
• In a medium sauce pan on high heat, combine all the sauce ingredients.
• Bring the sauce to a boil, stiring constantly.
• Once the sauce begins to boil, turn the heat down to medium and let the sauce simmer until it begins to thicken, about 5-10 minutes.
• While the sauce simmers, slice each piece of bacon in half and then each half into 3. This would make each strip of bacon equal 6 strips.
• Dry the pineapple chunks between two pieces of paper towel and wrap each with one bacon strip, securing with a toothpick.
• Spread the pineapple chunks out onto the prepared baking tray, and pour the sauce evenly over top.
• Bake for 25-30 minutes until the sauce is sticky and thick and the bacon is fully cooked.