Traeger Grilled Tropical Chicken Skewers with pineapple salsa

Put a tropical spin on your chicken dinner!

When I got the new Maui Wowee seasoning from Spiceology, I wanted to do something easy, tasty and tropical. Despite it being mid-April here in Colorado, we are still getting snow every few days and I really wish we had been on a tropical vacation for spring break. So here’s a take on a tropical dish, which totally hit the spot.

Salsa Ingredients:

• 1/4 a whole Pineapple, cut into 1/4 inch chunks
• 1/2 a Jalapeno or Serrano pepper, diced
• 1/4 a red onion, diced
• A dash of Olive Oil
• Juice of half a lime
• 1 tablespoon Maui Wowee Seasoning

Chicken:

I bought chicken tenders that were already skewered. If you can’t find them prepared like this, then get chicken breast and cut them in strips to skewer. You can skip the skewer but food on a stick is always more fun.

I seasoned both sides of the chicken with Maui Wowee rub. With chicken I like to let the rub sit on it for about ten to twenty minutes. This allows for the rub to work into the meat for more even flavor distribution.

Directions:

I like to cook chicken in a cast iron pan to get a nice crust all over. I fired up my Traeger Ranger and used the cast iron insert. You can also cook this on the stove in a cast iron pan.

Cook the chicken about 2-3 minutes, I then flip it over and repeat. You looking for the chicken to be at 165 degrees.

I then took a bowl and filled it with rice and placed the skewers on top. I then finished it with the salsa and a drizzle of sriracha aioli.

You could also use the chicken and salsa for tacos, served over zoodles or lots of other possibilities.