Heat the oven to 180° C. Line a small baking tin with foil.
Place 3-4 pancetta strips (or bacon slices) down in the tin. Lay your chicken breast across the middle of these. Top with 2 rings of pineapple and 2 of the cheese slices.
Wrap the pancetta ends over the pineapple and cheese, sealing in the chicken breast parcel. Repeat with the second breast.
Cook for 25-30 mins in the oven, until juices from the chicken run clear when a knife is pressed into it.
I’d suggest serving with mashed potato and a side of vegetables.