Place chicken in baking pan, drizzle with olive oil and sprinkle with salt. Bake at 350℉ for 30 mins or until reaches internal temperature of 165℉. Let cool for about 10 mins and then dice into ¾" cubes.

While chicken is baking cut bacon into strips and sauté in dutch oven over med/high heat until browned-about 7-8 mins. Remove bacon onto plate lined with a paper towel to absorb extra grease. Drain pan of all but 2 tablespoon bacon grease for sautéing onions.

Place pan back onto medium heat. Sauté onion until translucent- about 4-5 mins. Add fresh garlic, sauté until fragrant-about 2 mins.

Add rice & spices, stirring frequently until rice is slightly toasted, about 2 mins.

Add pineapple, broth and lime juice. Raise heat to high until boiling, cover and then lower heat to med/low.

Cook until rice is tender and has absorbed liquid- about 20 mins, making sure to stir halfway through cooking.

Add diced chicken, beans and bacon, stir well. Turn off heat and cover with lid. Let rest for 10 mins. Garnish with chopped cilantro and enjoy!