Description
Grilled Pineapple and Tofu Kebabs are a quick, healthy, and flavorful summer meal featuring smoky, savory tofu and sweet, caramelized pineapple. Perfect for picky eaters and tofu skeptics, these kebabs are simple to prepare and make a stunning, colorful plate.
Ingredients
1 block (14-16 oz) Extra-firm tofu, pressed to remove water
2 cups Fresh pineapple, cubed into 1-inch pieces
1 large Red bell pepper, cut into chunks
1 medium Red onion, cut into wedges
3 tbsp Soy sauce or tamari
2 tbsp Olive oil
2 tbsp Maple syrup
1 tsp Garlic powder
6–8 Wooden or metal skewers (soak wooden ones for 30 mins)
Instructions
- Press the tofu block for 15 minutes, then cut it into 1-inch cubes
- In a bowl, whisk together soy sauce, olive oil, maple syrup, and garlic powder. Add tofu cubes and marinate for at least 20 minutes
- Cut pineapple, bell pepper, and onion into similar-sized chunks
- Thread the ingredients onto skewers, alternating tofu and pineapple
- Preheat grill to medium-high heat and lightly oil the grates
- Grill the kebabs for 8-10 minutes, turning occasionally, until pineapple is caramelized and tofu is lightly charred
- Serve immediately while hot
Notes
Always press tofu well to prevent soggy kebabs.
Do not overcrowd the skewers; leave space for even cooking.
Marinating longer yields more flavor.
Use high heat for beautiful grill marks.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven at 350°F for 10 minutes or in an air fryer; avoid microwaving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 skewers)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 600 mg (calculated based on soy sauce and marinade)
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: tofu, pineapple, kebab, skewers, grilling, summer, vegan, gluten-free