Steps

• 1

  Place the chicken thighs between two sheets of plastic wrap and pound until the thighs are uniform in thickness.

• 2

  Season both sides of each thigh with Traeger Chicken Rub. Cover and refrigerate at least an hour.

• 3

  Meanwhile, combine melted butter, pineapple juice, Djion mustard, honey, molasses, Worcestershire sauce and ancho chile powder in a medium mixing bowl and whisk until smooth, then set aside.

• 4

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 5

  Take the thighs out of the refrigerator and assemble a rolling station, setting out the pineapple slices, bacon, Swiss cheese slices and chicken thighs on the counter.

• 6

  Roll up each chicken thigh with a slice of cheese. Next, sandwich two pineapple slices around each rolled chicken thigh.

• 7

  Carefully wrap each thigh roll-up with two slices of bacon, using toothpicks to hold the bacon in place.

• 8

  Once all the chicken thighs are rolled and wrapped, place them directly on the grill grate.

• 9

  Cook the thighs for about 15 minutes (or until you see the bacon start to render and curl up), then brush with the glaze.

  00:15

• 10

  Turn the roll-ups over and brush other side with the glaze. Cook for an additional 15 to 20 minutes more, or until the bacon is crisp and the internal temperature of the chicken thigh registers 165°F on an instant-read thermometer.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

  00:15

• 11

  Remove the chicken thighs from the Traeger and brush with the remaining glaze. Remove toothpicks and serve. Enjoy!