An easy oven-baked chicken recipe with a yummy topping of pineapple, melted
cheese, and crispy, smoked bacon. 
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If you're searching for diet food, this isn't the place for you, but if the mention of CHEESE caught your attention, then we're alike. I cannot imagine life without cheese! 😨
To keep things simple, I sometimes use disposable foil baking trays, which can be washed and reused a few times.
Foil trays can be recycled, but only if they are clean, so make sure to give them a wash before putting them into the recycling bin.
You can prepare this a few hours ahead - just cover it with cling film, pop it in the fridge, and it’ll be ready to bake later. After work, you can simply put it in the oven while you take a quick shower.
Easy dinner idea
Of course, you don't have to stick to my recipe - just add any toppings you like for the chicken, and the cooking time should remain about the same.
If you're adding things like bell peppers and onions, slice them thinly and pan-fry them first until they're soft. Make sure to let them cool before adding, as placing hot food on raw chicken is never a good idea, especially if you don't plan to cook it right away.
That said, since all ovens vary, I'll leave it up to you to determine when the chicken is fully cooked and everything is steaming hot.
Recipe top tips!
- Be sure to bash your chicken fillets as mentioned in the recipe, so they are flatter; otherwise, they'll take much longer to cook.
- Always cover with foil and remove in the last 5 or 10 minutes so the cheese can become lightly golden.
- Foil trays are recyclable, but they need to be clean first. Make sure to rinse or wipe off any crumbs or food residue before recycling them. To rinse, just dunk the tray in the washing-up water - no need to run the tap.
You might also like my recipe for Baked Chicken Salsa with Cheese 😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Chicken Bacon and Pineapple Melt
Serve with skinny fries, oh, and a side salad for good health!
Ingredients
- 2 nice skinless chicken fillets
- a small amount of olive oil
- freshly ground black pepper for seasoning
- 4 or 6 rashers (strips) of smoked streaky bacon
- a good handful of grated cheese - I use extra mature cheddar
- 4 pineapple rings - drained from their juice, pat dry with kitchen paper
- a pinch or two of smoked paprika for added interest!
- a disposable foil baking tray, or any shallow non-stick baking tray
Instructions
- Start by frying your bacon in a small frying pan till it's nice and crispy. Remove and set aside on kitchen paper.
- Place each fillet, one at a time, between two sheets of cling film and bash them with something sturdy until they're of even thickness. Ensuring an even thickness is crucial; otherwise, the chicken might not cook through properly, and the cheese could burn. And, the chicken could turn out tough!
- Lightly coat the tray with a small amount of oil and place the chicken on it. Drizzle a small amount of olive oil and sprinkle some black pepper, rubbing it in to coat evenly.
- Place a generous amount of grated cheese and two pineapple rings on each fillet. Add a pinch of paprika if desired, and cover it with kitchen foil.
- If you’ve prepared these ahead of time, take them out of the fridge about 25 minutes before cooking, or the timings will be off.
- Put it into a preheated oven and bake for approximately 25 minutes. Since ovens vary, I'll let you determine the precise timing.
- Remove the foil and add the cooked bacon. Return to the oven for an additional 5 minutes to allow the cheese to brown lightly. Check to ensure the chicken is fully cooked and serve straight away.
You can never have enough bacon.
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