Grilled Chicken Kabobs

These Grilled Chicken Kabobs are perfect for grilling on father's day! They're 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 grill.


Chicken Breast Pineapple Red Onion Red Bell Peppers Franks RedHot Sauce Maple Syrup Soy Sauce Garlic

Step 1

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).

Step 2

Then add the chicken, red onion, pineapple, and bell peppers to the bag. Place in the refrigerator for at least one hour and up to 12 hours.

Step 3

Pre-heat your Traeger or pellet grill to 450°F.

Step 4

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.

Step 5

Grill the skewers for 20-25 minutes, turning halfway, or until the internal temperature of the chicken reaches 165°F.

Serving Ideas

We recommend serving these Hawaiian chicken kabobs in a rice bowl or with traditional bbq sides. Your dad will love it!


The longer you marinate the chicken, the more flavorful it will be. I've found the sweet spot to be around 4 hours.


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 to see if it's done early.

Q: How long does it take to cook chicken skewers on the Traeger?

A: Yours may cook a little faster or slower than ours depending on you grill. Check the internal temperature of the chicken every once in a while to see if it's done early.

Q: Can I make these on a regular gas or charcoal grill?

A: Yes! Heat your grill to high heat and cook for 5-7 minutes on each side, or until the chicken reaches 165°F.