1 (4 ounce) can sliced fresh pineapple, drained
1 (8 ounce) can sliced bell pepper
1/8 cup butter
2 tablespoons brown sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons distilled white vinegar
4 slices bacon
Slice chicken thighs at 90 degrees. Slice through 4 pieces, as they are made of meat.
Place pineapple, bell pepper, butter, brown sugar, salt, pepper, vinegar, bacon in a ziplock or plastic bag. Cover and seal bag. Place in freezer until solid. Bring bag with chicken thighs to a rolling boil; lower heat. Cook, stirring constantly, for 7 minutes. Chicken will pull and juices will run clear. Serve with salsa and pineapple, if desired.