Description
Put together these fresh, flavorful vegan Hawaiian Tempeh Barbecue Skewers featuring tempeh, pineapple, bell pepper, and a fabulous Hawaiian Marinade.
Ingredients
Hawaiian Marinade:
- 3 tablespoons soy sauce
- 3 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoons coconut oil, melted
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar (optional)
- 3 cloves garlic, minced
- 1 tablespoon shredded fresh ginger
Skewers:
- 1 (8-ounce) tempeh, cubed (about 1 1/2 inches)
- 1 pound cubed fresh pineapple (about 1 ½ inches)
- 1 large bell pepper (red, green, yellow, or orange), sliced (1 inch)
- 1 large red onion, halved and sliced (about 1 inch)
- 1 medium zucchini or yellow squash, sliced into chunks (about 1 inch)
Instructions
- Prepare marinade: In a small bowl, mix together soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (if using), garlic, and ginger. Set aside.
- To make skewers, prepare vegetables as directed. Thread 6 large wooden, bamboo, or metal skewers (if using wooden or bamboo skewers, soak in water for 20 minutes to soften) with skewers ingredients: tempeh, pineapple, pepper, onion, and squash pieces. Alternate colors and evenly divide skewer ingredients among 6 skewers.
- Place skewers on a baking sheet. Drizzle evenly with the marinade, and use brush to distribute marinade over skewers. Cover, and place in the refrigerator and allow to marinate at least 1 hour, turning skewers over and brushing the marinade over the surface.
- Heat grill over medium-high heat. May brush with oil to prevent from sticking. Gently place the skewers on the grill and cook until golden brown on the first side (about 5-8 minutes, depending on your grill); turn over and grill on the other side until golden brown (about 5 minutes). Remove from the grill and place on a serving platter.
- Serve immediately. Makes 6 servings (1 skewer per serving).
Notes
You can make this recipe gluten-free by using gluten-free soy sauce and tempeh.
You can make this recipe oil-free and sugar-free by omitting the coconut oil and brown sugar.
Serve this recipe with my vegan Hawaiian Poke Bowl here.
- Prep Time: 25 minutes (not including marinating time)
- Cook Time: 13 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 10 g
- Sodium: 369 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g