Hey grill friends, you’re in for a treat with these Traeger BBQ smoked chicken breast skewers! The pineapple BBQ marinade infuses the chicken breast with incredible flavor—let me show you how to smoke them to perfection on the pellet grill.

These smoker skewers are so good, even the neighbors will be lining up at your fence!
See the video
This demo is on the Traeger Pellet Grill Ironwood 885 (partner).
Scroll to the bottom of the page for a printable recipe…
See how to smoke dino ribs…
What you need
- 3 large chicken breasts, diced into 2-inch chunks
- ¾ cup Japanese barbecue sauce (or your favorite BBQ sauce)
- ¼ cup crushed pineapple (straight from the can is fine!)
- 2 tablespoons fresh cilantro, chopped
- 1 onion, separated into layers
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 tablespoon diced green onion, or chives
- 5-10 skewers (metal or soaked wooden skewers, because nobody likes a burnt stick)
Check out these fun smoked chicken lollipops…
1. Prepare skewers
If you’re using wooden skewers, give them a good soak in water for at least 30 minutes. We’re going for juicy chicken, not firewood. You’ll need about 5-10 skewers.
2. Marinate chicken
In a large bowl, mix together ¾ cup of barbecue sauce, ¼ cup of crushed pineapple (from a can is fine, because life is too short), and 2 tablespoons of chopped fresh cilantro. Whisk it like you mean it.
Add the diced chicken breast, making sure every piece gets drenched in the pineapple BBQ marinade. Cover and marinate in the fridge for at least 30 minutes, up to overnight.
3. Prepare vegetables
While your chicken is getting all flavorful, separate the layers of 1 medium onion, and chop up 1 red and 1 yellow pepper into chunks.
4. Assemble skewers
To assemble the kebab skewers, alternate between pieces of marinated chicken, onion layers, and pepper chunks. Pack them close, but leave about 2 inches of free space on either end so they are easy to handle and eat.
5. Preheat smoker grill
Preheat your Traeger pellet grill to a cozy 250°F. Perfect temp for achieving low and slow smoked chicken. I like to add a tray beneath where I’ll put the skewers to pick up any drippings so they don’t smoke.
6. Smoke chicken skewers
Place the chicken and veggie skewers on the grill grates. After one hour, give them a flip. Keep smoking until the chicken hits an internal temp of 165°F. This will take about 2 hours, but if patience isn’t your virtue, crank up the heat to 350°F towards the end to get that golden brown finish a bit faster.
7. Serve
Once they’re perfectly cooked, remove the skewers from the grill and give them a sprinkle of diced green onion or chives. Serve immediately and enjoy your delicious Traeger smoked chicken skewers!
See how to make smoked cinnamon peaches with pecans…
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Smoked Chicken Breast Skewers
Video
Equipment
Ingredients
- 3 large chicken breasts diced into 2-inch chunks
- ¾ cup Japanese barbecue sauce
- ¼ cup crushed pineapple
- 2 tablespoons fresh cilantro chopped
- 1 medium onion cut into chunks and separated into layers
- 1 medium red pepper cut into chunks
- 1 medium yellow pepper cut into chunks
- 1 tablespoon diced green onion or chives
- 10-15 skewers metal or soaked wooden skewers, because nobody likes a burnt stick
Instructions
- Prepare skewers. If you’re using wooden skewers, give them a good soak in water for at least 30 minutes. We’re going for juicy chicken, not firewood. You’ll need about 5-10 skewers.
- Marinate chicken. In a large bowl, mix together ¾ cup of barbecue sauce, ¼ cup of crushed pineapple (from a can is fine, because life is too short), and 2 tablespoons of chopped fresh cilantro. Whisk it like you mean it. Add the diced chicken breast, making sure every piece gets drenched in the pineapple BBQ marinade. Cover and marinate in the fridge for at least 30 minutes, up to overnight.
- Prepare vegetables. While your chicken is getting all flavorful, separate the layers of 1 medium onion, and chop up 1 red and 1 yellow pepper into chunks.
- Assemble skewers. To assemble the kebab skewers, alternate between pieces of marinated chicken, onion layers, and pepper chunks. Pack them close, but leave about 2 inches of free space on either end so they are easy to handle and eat.
- Preheat the smoker grill. Preheat your Traeger pellet grill to a cozy 250°F. I like to add a tray beneath where I’ll put the skewers to pick up any drippings so they don’t smoke.
- Smoke chicken skewers. Place the chicken and veggie skewers on the grill grates. After one hour, give them a flip. Keep smoking until the chicken hits an internal temp of 165°F. This will take about 2 hours, but if patience isn’t your virtue, crank up the heat to 350°F towards the end to get that golden brown finish a bit faster.
- Serve. Once they’re perfectly cooked, remove the skewers from the grill and give them a sprinkle of diced green onion or chives. Serve immediately and enjoy your delicious Traeger smoked chicken skewers!
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