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When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest temperature (500 degrees F on the Timberline) and preheat, lid closed, for 10-15 minutes.
In a saucepan, combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and stir to blend.
Bring to a simmer over medium heat and cook gently until thickened, about 10 minutes. Set aside.
With a sharp knife, slice off the pineapple rind. Cut the pineapple lengthwise into 3 long wedges, cut off and discard the core, and cut the pineapple into 2” chunks.
Cut each chicken thigh into 4 pieces. Thread the chicken, bay leaves, and pineapple pieces onto the skewers – alternating the chicken, bay leaf, and pineapple.
Remove the garlic cloves from the sauces and discard. Reserve about half of the sauce for serving, then brush the skewers with the remaining sauce.
Grill the skewers, turning often, basting occasionally with the barbecue sauce, until cooked through, about 10 to 15 minutes.
Serve with the reserved sauce on the side for dipping. Enjoy!
We were honored to partner with talented celebrity Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.
Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.
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