Turn smoker to 225 F and preheat smoker, lid closed for 15 minutes.
As the smoker heats, prepare the chicken by combining the spice rub in a jar and mix until combined.
Open the pineapple can and remove the slices, but leave the juice.
Unwrap the chicken and cover the chicken with olive oil and squeeze a whole lime juice over the front and back.
Sprinkle the seasoning generously over the front and back of the chicken. Don't be scared to over season. This will give the chicken a great crust.
Sprinkle any remaining seasoning in the can with pineapple juice along with 1/2 lime juiced and remove the paper from the can.
Place the pineapple can on a sheet pan. Place a chicken leg in each hand and carefully place bird cavity over the pineapple can. Transfer the sheet pan to your smoker.
Cook the chicken for 2.5 to 3 hours or until the thermometer reads 160℉ when inserted into the thickest part of the breast.
Remove the chicken from the grill and allow to sit until the internal temperature rises to 165 F. As the breast rests, the chicken will continue to cook. Enjoy!