Preheat oven to 350°F. Microwave the ancho chiles for 10-20 seconds. In a blender add the ancho chiles, olive oil, garlic, cumin see, coriander seed, cloves, garlic, vinegar, brown sugar, and soy sauce. Blend until the mixture becomes smooth. Add salt to taste.
Rub half of the marinade onto the pineapple with the core and skin removed. Place the pineapple on a foil covered baking sheet. Take the bacon slices and lay over the pineapple until covered. Place the baking sheet on the center rack of the oven for 45 minutes to an hour (or until the bacon is crisp). After removing from the oven set the bacon aside. Cut the pineapple into slices and then into halves.
Serve and top with remaining marinade, salsa verde, cotija, fresh chilies, and cilantro.