Amounts will depend on how many you are serving
Roasted Red Peppers*
Fresh Jalapeño slices
*We ended up using sweet cherry peppers, I used up my last red pepper a few nights ago, oops.
Slice up your pineapple
Roast and slice your Peppers
Preheat oven to 375.
Slice your chicken into roughly 4 oz portions
Pound your chicken breast to 1/4 inch thickness
Take your pounded chicken pieces and lay them flat on your work surface.
Place some slices of pepper.
And a bit of provolone, don't overload it!!
Roll gently tucking the ends in as you go.
Place a slice of fresh pineapple over the top
Then wrap the whole thing with a slice or 2 of bacon, secure with toothpicks if necessary
Place on a baking sheet or a dish
Drizzle with hot sauce as desired.
Bake for 30-45 minutes until a meat thermometer reads 165.
Allow to set 5-10 minutes before serving.