Kabobs on the Traeger are another level. These Smoked Skewers are so much better than grilled ones. This is because the heat is lower resulting in a moist, tender bite of meat. These Hawaiian Smoked Pork Kabobs are marinated in a Teriyaki Sauce and placed on skewers with fresh vegetables and pineapple. They start with a low smoking temperature but are finished over high heat with a Teriyaki glaze.
- Canned Pineapple Slices (Rings) (Juice used in marinade)
- Soy Sauce
- Brown Sugar
- Sesame Oil
- Garlic Powder
- Onion Powder
- Red Bell Pepper
- Red Onion
Steps to Make Smoked Skewers
- Trim and Cut Meat
- Marinate Meat
- Prepare Vegetables and Pineapple
- Prepare Skewers
- Make Sauce
Best Cuts of Meat for Kabobs:
Chicken - Boneless, Skinless Chicken Breast
Pork - Most common option: Pork Loin (I have used "tough cuts" like butt roasts and it has been perfectly fine! A much more economical option too)
Kabob vs Skewer
When it comes down to it, in Canada these terms are interchangeable and refer to the same thing. Kabob is derived from the word Kebab which is just chunks of meat skewered onto a wooden or metal stick and then cooked over an open flame. This term and dish originated in Arab countries.
Is it safe to use marinade liquid as a sauce?
Yes, but you NEED to boil it first. This kills any and all bacteria present. Boiling it also is an opportunity to reduce the sauce down or thicken it with cornstarch to make it a more desirable consistency to brush onto your Skewers.
What Is the best wood chip to use for Traeger Kabobs - Smoked Hawaiian Pork Skewers?
Apple, Maple, Hickory, Cherry or the Traeger Signature Blend.
More Great Recipe Ideas
Traeger Kabobs - Smoked Hawaiian Pork Skewers
- 1 pellet grill
Pork and Marinade
- 1.5 Pounds Pork Tenderloin See Note
- ¼ Cup Soy Sauce
- ¼ Cup Brown Sugar
- ½ Cup Pineapple Juice From canned pineapple, reserve pineapple for skewers
- 2 Tablespoons Sesame Oil
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Onion Powder
- 1 Medium Zucchini Cut into ½" Thick Rounds
- 1 Red Bell Pepper Cut into 2" Chunks
- 1 Red Onion Peeled, Quartered
- 1 Can Pineapple Rings Quartered
Prepare the Meat
- Remove meat from the packaging, and pat dry with a paper towel. Use a sharp knife to remove any excess fat or silver skin. Some cuts will already have this removed for you, others will have a lot of fat on them that you can trim off.
- Cut the Meat into 1 Inch Cubes. Place in a casserole dish.
- Cover the meat with soy sauce, brown sugar, pineapple juice, sesame oil, onion powder and garlic powder. Toss to combine.
- Cover and set in the fridge. Let it marinate for at least 5 hours or up to 24 hours.
- If you are using wooden skewers, it is helpful to soak them in water for about 1 hour before assembling the kabobs.
- Peel and cut the red onion into quarters and then separate the layers.Wash, deseed and cut the red bell pepper into 2" chunks.Wash and cut the zucchini into ½" Thick roundsTake Pineapple from the opened can you used for the marinade and cut each ring into four pieces.
- Thread the pork, pineapple, red onion, red pepper, and zucchini onto the skewers. Dividing the ingredieints equally between the skewers. Reserve the marinade from the pork!
- Place the skewers onto the grates of the Trager and then Set the Traeger to 200°F
- While the Traeger preheats, the smoke will be infused into your kabobs. Let them smoke at 200°F for 15 minutes.
- While the Kabobs are smoking, place your reserved marinade on the stovetop in a small saucepan on med-high heat. Whisk in 1 Tablespoon of cornstarch or you can forego adding cornstarch by reducing the sauce down to half the volume.
- Without removing the skewers from the grill, turn the temperature up to 400°F.
- Close the lid and once the temperature is at 400°F you can brush the kabobs with your sauce and let the kabobs cook for 5 minutes.
- Flip the kabobs over, brush with sauce and cook for 7-10 more minutes.
- The Kabobs are finished when the pork is cooked through. (150°F internal) and the vegetables and pineapple have caramalized.
- Remove the kabobs from the grill, cover and Let the kabobs rest for about 10 minutes. I like to serve these with Rice.