Whisk the ingredients for the BBQ sauce together and heat through. Allow to bubble down to a nice thickness.
Take the pineapple and carefully, with a sharp knife, carefully holding the leaves, cut the skin from the sides. Remove the tough central part. Repeat with the other pineapple.
Place the chicken breasts on an oiled baking tray and season liberally. Bake, covered with foil, for around half an hour, until cooked through, then shred with forks. Stir through most of the BBQ sauce and shredded cheese - leave some 0f the sauce to glaze the bacon towards the end of cooking. Stuff some this mix into the central part of the pineapples.
Make the bacon weave - the easiest way is to lay the bacon out in parallel a long line the length of the two pineapples together. Lift alternate pieces of bacon and lay pieces in a line along the length. Have a watch of the video if this sounds confusing!
Take the remaining chicken mix and press it onto the bacon, then place the pineapples at one end and roll the whole thing up.
Roast for 30 mins until the bacon starts to colour, then glaze with the BBQ sauce and place back in the oven for a further 10 mins.