Hawaiian Tempeh Barbeque Skewers
Ingredients
Hawaiian Marinade
-
3
tablespoons
soy sauce
-
3
tablespoons
pineapple juice
-
1
tablespoon
rice vinegar
-
1
tablespoon
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
-
1
pound
fresh pineapple, cubed
-
1
large
bell pepper, sliced
-
1
large
red onion, halved and sliced
-
1
medium
zucchini or yellow squash, sliced into chunks
Instructions
- Prepare the marinade by mixing soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (if using), garlic, and ginger in a small bowl.
- Chop the tempeh and vegetables into chunks about 1 to 1 ½ inches in size.
- Soak wooden skewers in water for about 20 minutes if using wooden skewers.
- Thread the tempeh and vegetables onto the skewers, alternating colors and evenly distributing the ingredients.
- Place the skewers on a baking sheet, drizzle with the marinade, and brush to coat evenly. Cover and refrigerate for at least 1 hour.
- Preheat the grill over medium-high heat. Optionally brush the grill with oil to prevent sticking.
- Grill the skewers for about 5-8 minutes on one side until golden brown, then turn and grill the other side for about 5 minutes.
- Remove from the grill and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
170
Total fat
7g
Total carbohydrates
22g
Total protein
10g
Sodium
369mg
Cholesterol
0mg
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