Slice thighs, cutting about 2/3 way down, creating 1/2” slices. Tuck a piece of prosciutto in between slices. Spray baking dish with cooking spray and put thighs close together but barely touching in dish.

Spoon pineapple over thighs and smother with BBQ sauce. Can be refrigerated at this time for baking later.

Bake at 375 for 50 minutes, basting with pan juices 1/2 way through baking time. Use a meat or digital read thermometer to check internal temperature if desired, chicken should be 165 degrees F. Do not over cook.