First up, smoke some bacon. Form some burger patties using the ground chuck. Take the cored pineapple and cut into thin slices.
Take the burgers and place a ring of pineapple on top and press it into the burger, be sure to press the sides of the burger beef up to cover the edges of the pineapple.
Flip the burger patty over repeat so there will be pineapple ring on both sides. Make a hole in the center of the patty to keep it from expanding while being cook.
Set the grill for indirect cooking.
Season the burger with SPG. Place the burgers on the grill. Put the cover on. Half way through, flip over the burger for even cooking. Internal temp should be about 160 degrees.
In a sauce pan, put a stick of butter, add the pineapple juice and few shots of rum. Stir and cook until thick enough.
Grill the buns for a few minutes. Set up the burgers. Place the patty on the buns, brush on the pineapple sauce, add bacon and onion.