1. Preheat the oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions.

3. In a skillet, cook the bacon until crispy. Remove from the skillet and set aside. In the same skillet, cook the chicken thighs until browned and cooked through. Remove from the skillet and shred the chicken.

4. In a separate pan, sauté the broccoli florets with crushed garlic and dried minced onion until tender.

5. In a bowl, mix together mayonnaise, honey, and a sprinkle of bread crumbs to form a creamy sauce.

6. In a baking dish, layer lasagna noodles followed by alfredo sauce, diced tomatoes, tomato sauce, shredded chicken, bacon, sautéed broccoli mixture, pineapple chunks, and creamy mayonnaise sauce. Repeat the layers until all ingredients are used up.

7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden brown on top.

8. Let it cool for a few minutes before serving. Enjoy your indulgent creamy chicken and bacon alfredo lasagna!