These Traeger Chicken Kabobs are loaded with marinated chicken, pineapple, onions, and peppers. They have a tropical feel and they're perfect for summer. We make ours on our Traeger, but you can make them on any pellet grill.
For the marinade:
1 cup Frank's RedHot Original Sauce
2 cups soy sauce
1 cup maple syrup
8 cloves garlic, minced
For the kabobs:
2 pounds chicken breast, cut into 1.5-inch chunks
1 pineapple, cut into 1.5-inch cubes
3 red bell peppers, cut into 1.5-inch squares
1 red onion, cut into 1.5-inch squares
- Combine Frank's RedHot, maple syrup, soy sauce, and garlic in a gallon plastic bag (we place a gallon bag inside of another one to make it extra sturdy). Then add the chicken, red onion, pineapple, and bell peppers.
- Place in the refrigerator for at least one hour and up to 12 hours.
- Pre-heat your Traeger or pellet grill to 450°F. Drain the marinade from the gallon baggie, then add the chicken, pineapple, onions, and peppers to skewers. If you're using wood skewers, make sure you soak them in water for at least 30 minutes first.
- Grill the skewers for 20-25 minutes, turning halfway, or until the internal temperature of the chicken reaches 165°F.
To make these kabobs on a gas or charcoal grill, grill over high heat for 5-7 minutes on each side, or until the chicken reaches 165°F.
Don't overcook the chicken. Depending on how well your grill stays at temperature, your chicken may cook faster or slower than ours. Check the temperature every once in a while (especially once you get close to the 20-minute mark) to see if it's done early.
Nutritional information is only an estimate.
- Prep Time: 15 minutes
- Marinating Time: 1 hour
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: American
- Serving Size: 1 kabob
- Calories: 515
- Sugar: 42.2 g
- Sodium: 1411.1 mg
- Fat: 6.7 g
- Carbohydrates: 58 g
- Protein: 56.2 g
- Cholesterol: 165.5 mg