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!
Servings: 4
Calories: 247kcal
Ingredients
- 1 pound Chicken Breast
- 1 cup Teriyaki Sauce
- 1 Onion
- 1 Bell Pepper
- ½ cup Pineapple
- 1 Zucchini
- ½ cup Cherry Tomatoes
- ¼-1/2 teaspoon Sea Salt
- ¼ teaspoon Pepper
- 1 tablespoon Avocado Oil
Instructions
- Cut the chicken breast into 1-inch chunks and add them to a zip-lock bag or glass container. Pour in 1 cup of teriyaki sauce, stir to coat the chicken well, then place it in the fridge to marinate for at least 1 hour. If you’re using wood skewers, soak them in water for at least 30 minutes before grilling to keep them from burning on the grill. You can also prep them while the chicken is marinating to save time.1 pound Chicken Breast, 1 cup Teriyaki Sauce
- While the chicken marinates, prep your veggies and fruit. Chop the onion, bell pepper, pineapple, and zucchini into 1-inch pieces. Add them to a bowl along with the cherry tomatoes. Toss them with a drizzle of avocado oil and a pinch of salt and pepper to help them caramelize and get a little char on the grill.1 Onion, 1 Bell Pepper, ½ cup Pineapple, 1 Zucchini, ½ cup Cherry Tomatoes, ¼-1/2 teaspoon Sea Salt, ¼ teaspoon Pepper, 1 tablespoon Avocado Oil
- Preheat your Traeger grill to 400°F, then thread the marinated chicken, veggies, and pineapple onto the skewers, alternating ingredients as you go. Don’t pack them too tightly; leaving a little space between pieces helps everything cook evenly.
- Place the skewers directly on the grill grates and cook them for 20–25 minutes, flipping once halfway through to get even grill marks and doneness.
- Once cooked, use tongs to remove the skewers and let them cool for a few minutes before serving.
Notes
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.
Nutrition
Calories: 247kcal | Carbohydrates: 24g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 4225mg | Potassium: 864mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1143IU | Vitamin C: 63mg | Calcium: 52mg | Iron: 2mg
