Slit individual dates and stuff each with a piece of water chestnut. Place in a bowl. Cover with bourbon or brandy and soak for 30 minutes, turning once drain.
Place pineapple chunks in a separate bowl. Cover with teriyaki sauce and soak at least 20 minutes, stirring once drain.
Cut bacon slices in half lengthwise, then crosswise into halves or thirds, depending on size of fruit. Wrap a piece of bacon around each date or pineapple chunk secure with a wooden pick. Place on a rack in a jelly roll pan. Refrigerate until ready to bake.
Bake in a preheated 400° oven for 20 to 25 minutes or until bacon is crisp and golden brown. Drain on papertowels if desired. Serve hot.
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