4 slices bacon
3 cloves garlic, minced
1 (10 ounce) can mushroom caps
1 small yellow onion, sliced
1 (12 ounce) can artichoke hearts, drained
1 (8 ounce) can tomato soup
1 (2 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Place bacon in a large, deep skillet. Cook over medium heat until crisp. Drain, crumble and set aside. Braise the bacon for about 10 minutes, brushing liberally with fat.
Place the garlic and mushroom caps in a large, resealable plastic bag, and shake to coat. Drain, and season with salt and pepper. Stuff each kielbasa half with an onion, and wrap with bacon.
Place the mushrooms, capers, onion, capers, tomato soup, pineapple and artichoke hearts in a large resealable plastic bag. Place on a baking sheet, and sprinkle with crushed pineapple and salt.
Bake, uncovered, at 350 degrees F (175 degrees C) for about 1 hour, until bacon is crispy and the edges begin to brown.