Steps

• Step 1

  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.

• Step 2

  In a saucepan, combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and stir to blend.

  Ingredients

  • 1 Cup ketchup

  • 1/2 Cup soy sauce

  • 1/4 Cup honey

  • 1 Tablespoon yellow mustard

  • 1/4 Cup light brown sugar

  • 2 Clove garlic, crushed

  • 1  lemon, juiced

• Step 3

  Bring to a simmer over medium heat and cook gently until thickened, about 10 minutes. Set aside.

• Step 4

  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.

  Ingredients

  • 1/2  Pineapple, fresh

• Step 5

  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.

  Ingredients

  • 6  boneless, skinless chicken thighs

  • To Taste salt and pepper

  • 12  Bay leaves

• Step 6

  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.

  Ingredients

  • 12  Wooden Skewers

  • As Needed olive oil

• Step 7

  Grill the skewers, turning often, basting occasionally with the barbecue sauce, until cooked through, about 10 to 15 minutes.

• Step 8

  Serve with the reserved sauce on the side for dipping. Enjoy!

• Step 9

  We were honored to partner with talented celebrity Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.

• Step 10

  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.