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Fill a large pot with water and bring it to a boil.
Once the water is boiling, add the chicken then reduce the heat to medium-low.
Cover the pot and cook the tenderloins for about 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer.
Remove the chicken from the water and place it in a large mixing bowl to cool.
Once it is cooled, use a hand or stand mixer to shred the chicken.
Next, run your celery through a food processor.
Finely dice your pineapple bits and jalapeño.
Add the mayonnaise, celery, seasonings, pineapple bits, bacon bits, and jalapeño to the shredded chicken.
Mix well and serve. You may need to add more jalapeño or salt to taste.