Traeger Kabobs (Grilled Teriyaki Chicken Skewers)

This easy and flavorful Traeger Kabobs recipe brings together juicy teriyaki-marinated chicken, sweet pineapple, and colorful veggies for the ultimate weeknight dinner or summer BBQ dish. Everything cooks up smoky and tender on your pellet grill in under 30 minutes!

I’ve made these kabobs more times than I can count—whether it’s a last-minute weeknight dinner or when friends are over on a warm weekend. They’re one of those no-fail recipes I can always count on. Simple to prep, fun to eat, and packed with flavor, they’ve become a go-to in our house whenever we fire up the grill.

Cooking kabobs on Traeger grills is a total game-changer. That wood-fired flavor gives everything a little extra something you just can’t get from a regular grill. If you’ve never tried chicken kabobs on a Traeger, you’re going to be hooked. The chicken comes out juicy and smoky with those perfect caramelized edges, while the veggies and pineapple soak up just enough char to taste like summer on a stick.

I like to use chicken breast here—it’s lean, high in protein, and takes on the sweet and savory teriyaki marinade like a pro. Threaded with bell peppers, red onion, zucchini, and pineapple, each kabob hits all the right notes: savory, sweet, tender, and crisp.

And let’s be honest, grilled chicken can get a little repetitive. When you’re stuck in a dinner rut but still want something easy, Traeger chicken kabobs are the move. Just marinate, skewer, and grill. That’s it. You get bold flavor, balanced ingredients, and a dish that feels a little more fun than your usual weeknight go-to.

If you are looking for more easy smoker recipes, check out some reader favorites like Traeger Smoked Brisket, Smoked Ribs, Boneless Smoked Chicken Thighs, or Smoked Green Beans.

Ingredients You'll Need

• Chicken Breast: I like to use organic, pasture-raised chicken breast from ButcherBox for the best taste and texture. It’s lean, high in protein, and soaks up the teriyaki marinade beautifully. Quality meat really makes a difference in the final flavor.
• Teriyaki Sauce: Not all teriyaki sauces are created equal. Many are loaded with processed sugars and preservatives. I use Coconut Secret's teriyaki sauce because it’s gluten-free, free from refined sugar, and made with clean ingredients. You can also make your own by mixing coconut aminos, raw honey, ginger, and sesame oil for a simple homemade version.
• Yellow Onion: Adds a bit of bite and texture to the kabobs. It softens as it grills and gives a slightly sweet flavor that balances the teriyaki chicken.
• Bell Pepper: Sweet and crisp, bell peppers hold their shape well on the grill. Use any color you like, or mix a few for extra color.
• Pineapple: A must! It caramelizes on the grill and pairs perfectly with teriyaki chicken. Plus, the sweetness plays so well with the savory marinade.
• Zucchini: Grills up tender and soaks in just enough flavor from the grill. It’s mild, quick-cooking, and adds a nice texture to each bite.
• Cherry Tomatoes: I love using fresh cherry tomatoes straight from my garden during the summer when they’re at their sweetest and juiciest. They grill quickly and add a bright pop of flavor that balances out the savory chicken and teriyaki glaze. If you don’t have a garden, pick some up from your local farmers’ market, summer is peak season, and the flavor is unbeatable.
• Salt and Pepper: Just a pinch is enough to season the veggies and bring out their natural flavor before grilling.
• Avocado Oil: This oil has a high smoke point, which makes it ideal for grilling. It helps prevent sticking and allows the veggies to char just slightly. If you don’t have any on hand, extra virgin olive oil works in a pinch, but I recommend avocado oil if you can.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Chicken Breast: This is my go-to for kabobs because it’s lean, high in protein, and holds up well on the grill. If you want a juicier option, you can swap in boneless, skinless chicken thighs, which have a little more fat and flavor. You can also use grass-fed beef sirloin or tri-tip, cut into 1-inch chunks, just make sure to marinate it well and adjust cook time as needed.
• Other Veggies: If you want to switch it up the veggies, try adding mushrooms, yellow squash, or small chunks of eggplant. Just make sure everything is cut to a similar size so it cooks evenly on the skewers.
• Teriyaki Sauce: If you’re not into teriyaki, this recipe is super flexible. You can use sweet chili sauce, garlic-ginger marinade, or even a smoky BBQ sauce for a totally different flavor profile.
• Make It Spicy: Add a few red pepper flakes to the marinade or drizzle with sriracha before serving for a little heat.
• No Pineapple: No problem. You can leave it out or replace it with mango chunks or even grilled peaches if you're feeling adventurous.

Quick Tips For Success

• Soak wooden skewers: At least 30 minutes in water to prevent burning on the grill.
• Leave space between ingredients: This helps everything cook evenly and allows airflow for that signature smoky char.
• Use high-smoke point oil: Avocado oil is ideal for grilling—it keeps veggies from sticking and helps them caramelize.
• Flip only once halfway through: Flipping too often can tear the meat or break veggies. One turn gives great grill marks and even cooking.
• Use a meat thermometer: Make sure chicken reaches 165°F internally for safe and juicy kabobs.

What To Serve With Traeger Kabobs

• Toppings: Extra teriyaki sauce, sesame seeds, or chopped green onions.
• Grains & Classic BBQ Sides: Serve with jasmine rice or coconut rice. Or pair it with classic BBQ side dishes like smashed potato salad, potato salad with spring onion, smoked baked beans, or elote pasta salad.
• Salads: Pair with something crisp and refreshing, like this creamy burrata caprese salad or this grilled peach and burrata salad for a refreshing meal.
• Vegetable Sides: Try grilled corn, roasted sweet potatoes, smoked asparagus, or these smoked green beans. 
• Sauces: These kabobs pair well with extra teriyaki sauce or a protein-packed dip like this creamy cottage cheese ranch dip.

Meal Prep Made Easy

These Traeger kabobs are one of my favorite ways to meal prep during grilling season. You can easily double the recipe, toss them on the grill over the weekend, and store the extras in the fridge for quick lunches or no-fuss weeknight dinners. The chicken stays tender, and the veggies hold up great for a few days. Just reheat and serve with rice, salad, or even in a wrap—done and delicious!

They’re also great if you’re tracking macros or just trying to eat more intentionally. These kabobs are naturally gluten-free (just make sure your teriyaki sauce is), high in protein, and packed with real-food ingredients—perfect for a nutrient-dense meal prep that doesn’t feel boring.

Storage And Reheating

• Storage: You can keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm leftovers in a skillet over medium heat with a splash of water or teriyaki sauce, or reheat in the oven at 350°F until warmed through. I do not recommend reheating in the microwave as it can make the chicken rubbery.