Smoke pork belly (see recipe here), and chill overnight.
Lay chicken thighs flat and lightly season both sides with Montana Outlaw BBQ Chicken Rub and pat in, be careful to not over-season.
Grill at 375°-400° for 20-25min.
Slice smoked pork belly into thick pieces and add to the grill to heat up.
Prep pineapple by cutting off top, bottom and skin, then slicing into 1/2"-3/4" discs. Remove the core from the pineapple discs.
Season both sides of each pineapple ring lightly with Montana Outlaw BBQ Chicken Rub and pat in.
While your chicken thighs are grilling, sear the pineapple rings on your grill for 1 1/2 minutes per side until grill marks are present.
Assemble chicken, pork belly slices, pineapple rings and cheese in as tack and place on inverted grill grates for approximately 2 minutes until cheese is melted. At the same time, toast buns for 1-1 1/2 minutes on grill.
Add Dijon mustard and Duke’s mayonnaise, and garnish with a pickled okra.