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Trim the top from the pineapple. Cut a slice from the bottom of the pineapple so it stands level.
With the pineapple standing upright on a cutting board and using a large, sharp knife, cut the peel and any “eyes” from the pineapple.
Cut vertical slices of flesh from the pineapple all around the core, stopping 2” from the base of the pineapple. You’ll be left with the vertical core of the pineapple on a 2” base – this forms the “stand” for the chicken. Reserve the pineapple for the salsa.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
Season the chicken inside and out lightly with the rub. Invert the chicken onto the pineapple stand.
Grill chicken for 30 minutes. Rotate the chicken and grill until the internal temperature of the breast reaches 160 degrees F and the thigh reaches 175 degrees F, approximately 30 -40 minutes more.
Remove the chicken from the grill and remove the pineapple stand. Tend the chicken loosely with foil and let rest for 10 minutes before serving with the salsa. Enjoy!