Hawaiian Tempeh Barbeque Skewers – Sharon Palmer, Plant-Powered Nutritionist

Nusarina Buchori June 24, 2024

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Hawaiian Tempeh Barbeque Skewers – Sharon Palmer, Plant-Powered Nutritionist

I love a good recipe for vegetable skewers! These Tempeh Barbecue skewers are like a one-meal meal – just with a thread of colorful vegetables with plant protein, such as tofu and tempeh, and you have a delicious meal that can be grilled on the barbecue to serve alongside potato salad. , fresh bread, or a side dish. You don’t need to heat up the whole kitchen to cook dinner, to enjoy al fresco dining–with warm air and good vibes that make you happy.

This recipe for Hawaiian Tempeh Barbecue Skewers is super easy to make! Simply thread pieces of tempeh, fresh pineapple, bell pepper, red onion, and zucchini on skewers, then cover with a fresh Hawaiian marinade infused with pineapple, ginger, and coconut flavors. This delicious marinade allows you to celebrate the true taste of Hawaiian food right in your backyard! Let the skewers marinate, then grill the skewers on the barbeque until golden brown, then dive in! The flavors and aromas of this healthy, vegan skewers recipe are off the charts delicious!

I love serving this vegetable skewers recipe for the summer holidays–the whole family loves them. You can make this recipe gluten-free by using soy sauce and gluten-free tempeh, and you can make this recipe fat-free, salt-free, and sugar-free by omitting those ingredients. Try serving this recipe with rainbow slaw and cornbread for a delicious outdoor meal.

Step by step guide:

Cut the tempeh and vegetables (bell pepper, pineapple, zucchini, and red onion) into pieces about 1 to 1 ½ inches in size). Bake the wooden skewers for about 20 minutes (if using).

Mix together a Hawaiian Marinade using soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (optional), garlic and ginger.

Thread tempeh and vegetables onto skewers, alternating colors. Cover with marinade and refrigerate for at least one hour.

Heat the grill over medium heat and cook, turning slowly, on each side until tender and golden in color. Serve!

Explanation

Put together these fresh, flavorful vegan Hawaiian Tempeh Barbecue Skewers with tempeh, pineapple, bell pepper, and the perfect Hawaiian Marinade.

Hawaiian Marinade:

Keys:

1 (8-ounce) tempeh, cubed (approx 1 1/2 inches)
1 1 pound fresh pineapple (approx 1 ½ inches)
1 large bell pepper (red, green, yellow, or orange), sliced (1 inch)
1 large red onion, halved and sliced (approx 1 inch)
1 medium zucchini or yellow squash, cut into slices (approx 1 inch)

Prepare the marinade: In a small bowl, mix together the soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (if using), garlic, and ginger. Set aside.
To make the skewers, prepare the vegetables as directed. A large 6 string wood, bamboo, or metal skewers (if using wooden or bamboo boats, soak in water for 20 minutes to soften) with skewers ingredients: tempeh, pineapple, peppers, onions, and pieces of squash. Other colors and evenly divide the skewer ingredients between 6 skewers.
Place the skewers on the baking sheet. Coat evenly with the marinade, and use a brush to spread the marinade over the skewers. Cover, refrigerate and allow to marinate for at least 1 hour, turning the skewers and brushing the marinade on top.
Heat the grill over medium heat. May be mixed with oil to prevent sticking. Carefully place the skewers on the grill and cook until golden brown on the first side (about 5-8 minutes, depending on your grill); turn 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 (one skewer per serving).