Preheat your grill to medium heat, around 400°F, or set your oven to 375°F. Give it about 10–15 minutes to heat up.
Season the chicken thighs generously with salt and pepper. Add garlic powder and paprika for extra flavor.
Wrap each seasoned chicken thigh snugly with two strips of bacon, securing with toothpicks if necessary.
Place the bacon-wrapped chicken thighs on the grill, cooking for about 6–8 minutes on one side until the bacon is crisp.
Flip each chicken thigh and brush half of the barbecue sauce over the top. Grill for another 6–8 minutes.
Toss the pineapple chunks onto the grill in the last few minutes, grilling for about 2–3 minutes until caramelized.
Remove chicken and grilled pineapple from the grill, allowing to rest for a couple of minutes. Drizzle remaining barbecue sauce over the chicken.
Plate the chicken and garnish with chopped green onions or cilantro, serving with coleslaw, grilled corn, or garlic bread.
Notes
Ensure bacon covers chicken tightly to retain moisture. Keep an eye on grilling to prevent burning. Check the internal temperature reaches 165°F for safety.