Grilled Tofu Skewers + Pineapple-Teriyaki Sauce
Grilled Tofu Skewers with colorful veggies and pineapple teriyaki sauce is an easy-to-make vegan meal that’s healthy and delicious!
Ready for a little grilling?
These healthy grilled tofu skewers with pineapple teriyaki sauce will be a hit with family and friends!
They are sweet and savory and can be easily customized with a variety of veggies for grilling.
Grilled Tofu Skewers + Pineapple-Teriyaki Sauce
I’m in love with making my own teriyaki sauce right now (it’s just so easy!), and I wanted to try something different from the last one I made.
I shared a recipe for this Teriyaki Tofu-Tempeh Casserole which used a basic teriyaki sauce. It was good, but I wanted to try incorporating fruit juice.
For this recipe, I added pineapple juice instead of all water. I imagine orange juice would be great too. The result is a naturally sweetened and flavorful sauce! It was perfect with these grilled tofu skewers and cauliflower rice I served along with them.
As for the skewers, there isn’t too much to change up and it’s about as healthy as it’s going to get.
If you’re not already using coconut aminos, I highly suggest trying it out. It is a soy-free seasoning sauce and contains far less sodium than both tamari and soy sauce, but it still has that distinct umami flavor. But if that doesn’t fit your needs, at the least, get in the habit of opting for low-sodium tamari or soy sauce.
The vegetables can be changed up. Use any color of bell peppers you like. Also, you may like to use yellow squash or mushrooms. Most of the veggies I used were left over from previous recipes. Go with what you love or have on hand. And, if you don’t care for pineapple chunks on your skewers (or on anything in general), by all means, omit them. :)
As for me, I love the combination of vegetables and fruit on these kabobs. It’s such a great summer meal! Bon appetite! xo
More Asian-Inspired Recipes!
- Tofu-Tempeh Teriyaki Casserole
- Thai Lettuce Wraps
- Vegetable Lo Mein + Crispy Tofu
- Vegan Poke Bowl
- Black Pepper Tofu
If you try this tofu recipe, please let me know! Leave a comment and rate it below. I’d love to hear what you think or if you make any changes.
PrintGRILLED TOFU SKEWERS + PINEAPPLE-TERIYAKI SAUCE
Both sweet & savory, once prepped these grilled tofu skewers are quick and easy. Pair with cauliflower rice or grain of choice.
- Prep Time: 40 min
- Cook Time: 10 min
- Total Time: 50 minutes
- Method: grill
- Cuisine: Asian
Ingredients
- 1 block (14 oz.) organic tofu (firm, extra or super firm)
- 1/2 of a fresh pineapple, cut into 1-inch cubes
- 1 red bell pepper, sliced into 1-inch chunks
- 1 large zucchini, cut into 3/4 inch chunks
- 1 large red onion, sliced into 1-inch chunks
Pineapple-Teriyaki Sauce
- 1/2 cup pineapple juice
- 1/2 cup coconut aminos or low-sodium tamari or soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated
- 2 tablespoons pure maple syrup, coconut sugar or pure cane sugar, optional
- 2 T. tapioca powder or 1 T. cornstarch + equal amount of water
Instructions
Press tofu: Drain tofu and place between a clean double folded kitchen towel, or tough paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time, you may also like to soak them in water to keep them from burning on the ends.
Make Sauce: In a small saucepan, add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
Prep tofu & veggies: Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.
Grill: Turn on grill to medium-high and coat with oil. Once grill is nice and hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender (or al dente if you prefer), about 8 minutes. Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.
Serve warm with grain of choice. I made a garlic cauliflower rice with chopped cilantro that was pretty darn good! This ginger cauliflower rice would be great too!
Notes
If you don’t have pineapple juice on hand, puree 1/2 cup of fresh pineapple and add enough water to equal 1/2 cup, mix well.
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This was exactly what I was looking for today. The marinade was INSANELY delicious and grilling everything including pineapple was so so good! So glad we tried it and we’ll be making it again!
Great recipe. I didn’t want to use the grill, so I roasted everything in the oven. It was huge hit with the family. Thank you Julie for another winning recipe!
Can these be prepared ahead of time? I am new to tofu!
Absolutely, marinate the tofu, prep the veggies and skewer it all, cover the skewers and keep chilled in the fridge until ready to grill. Enjoy :)
We always make skewers if we are having a barbecue, and always put pineapple on ours too! I love the sound of the sauce you’ve made, will have to try it out next time….although we are still a bit of a way off barbecue weather here…sigh….
This is perfect to take for a BBQ! The sauce sounds great! Can’t wait to try it this weekend