Description

Put together these fresh, flavorful vegan Hawaiian Tempeh Barbecue Skewers featuring tempeh, pineapple, bell pepper, and a fabulous Hawaiian Marinade.

Ingredients

Scale

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)

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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