I’ve always said pineapple was my least favourite tropical fruit. Mango being my top choice, followed by any kind of melon, and not forgetting bananas and coconut (if they count). BUT, that was before I was introduced to it grilled.
Grilling pineapple completely transforms it. The sugars caramelize and the flavour really pops. Totally different from the raw stuff which kind of burns my throat…
I have a thing for sweet with spicy, and seeing as we’re in the Tropics with our pineapple, I decided the traditional Caribbean Jerk spice would be a nice pairing.
Jerk is a hot sauce/rub with a hint of sweetness and lots of fragrant spices (all spice, cinnamon and ginger). I streamlined the recipe a little and replaced the traditional Scotch Bonnet peppers for some cayenne as I prefer it to be “spiced” not too “spicy”. Go ahead and up the heat to your taste though.
Firm tofu soaks up the marinade really well but you could also try tempeh for an even meatier option.
It’s probably not quite barbecue weather yet but these Jerk Tofu & Pineapple Skewers would be even more fantastic cooked on a real grill for a little extra smoky flavour. I served them with coconut rice and a tangy slaw with lime and mint.
- 1 350g/12oz pkg Firm tofu, drained and pressed
- 1 Medium pineapple, skin removed, cored and cut into 1-1/2" cubes
- 2 Red peppers cut into 1-1/2" pieces
- Jerk Marinade:
- 3-4 Green onions, chopped (white and light green parts only)
- 2" Fresh ginger, minced
- 2 Cloves of garlic
- 1 tsp Dried thyme
- 2 tsp Ground allspice
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne (or more if you like things spicy!)
- 2 Tbsp Lime juice
- 2 Tbsp Tamari
- 2 Tbsp Maple Syrup
- 1 Tbsp Oil
- If using wooden skewers, soak these in water while you prepare everything (this prevents them from burning on the grill)
- Put all ingredients for the marinade in a blender and blend until fairly smooth.
- Pour over the tofu and red peppers in a dish and toss to coat everything. Cover and refrigerate for at least an hour.
- Thread the marinated tofu and red peppers, along with the cubed pineapple, onto the soaked skewers.
- Preheat the grill and generously wipe with coconut oil.
- Cook the skewers for 3-4 minutes on each side, over medium-high heat. Or until you get a little char on the tofu, the pineapple is beginning to caramelize, and the peppers are tender.
What are your favourite vegan foods to grill?