Slice the pineapple in half. Then cut the rounded side of each half to create a 1-inch thick pineapple plank. You will have 2 planks and 2 rounded ends.
Ceramic - Use a heat deflector on one side or bank your coals/chunks to one side.
Kettle - Bank your coals/chunks to one side.
Gas - Set one side to high and one side to very low.
Season all the pineapple planks with Lane's Honey Sriracha Rub and sear on the hot side of the grill. You want to get some good grill marks then place the plank on the indirect heat side of the grill.
Remove any salmon skin. Splash the salmon with Teriyaki sauce and season with Lane's Island Dust rub or Lane's Honey Sriracha rub (We suggest both if you have them, they pair well together) Then place the salmon on one of the pineapple planks.
**(remember you will be cooking the salmon on the pineapple plank on the indirect heat side)
Cook indirect for 45-60min. Until the internal salmon temperature is around 135. Once the internal temp has been reached glaze the salmon with Lane's Pineapple Chipotle BBQ Sauce. (pour on evenly or brush-on)
Cook another 10 minutes or until Salmon internal temperature has reached 145 - glaze should be set.
Optional garnish and sides: Sesame seeds or scallions are great to garnish. Fried rice or Cilantro slaw are great sides.