Can I get a “Heck yes!” for grilling fruit? I’ve been throwing peaches, mangos, and pineapple on the grill this summer and it has elevated my plant-eating experience to a new level. The heat caramelizes the natural sugars and imparts a depth of flavor I never knew possible.
It was the insanely delicious taste of grilled pineapple that inspired this kabob recipe. The tangy sweetness pairs oh so well with tender cubes of BBQ tempeh and crisp veggies.
These Hawaiian BBQ Tempeh Kabobs are a great make-ahead dish for parties and family meals. By doing a bit of prep work the night before, dinner is served in less than 20 minutes.
Steaming the tempeh isn’t totally necessary, but it does help soften the bitter taste some packaged brands seem to have. Letting the tempeh marinate in barbecue sauce overnight really lets it soak up the flavor.
Before threading your ingredients onto wooden skewers, be sure to hold the skewers under running water for a few seconds (soak them if possible). This will greatly reduce the chances of them burning on the grill. I also recommend lightly oiling your grill to prevent sticking. Prior to turning it on, pour a bit of olive oil onto a paper towel and rub the grill grate. Easy!
I like to keep a little bowl of barbecue sauce next to the grill as the kabobs get crispy and toasty. A light brushing of each side after rotating ensures even flavor distribution and a juicy result. The last thing you want is a dry kabob! If you’re really feeling it, an extra drizzle of barbecue sauce on top or served as a side for dipping tastes great, too.
These Hawaiian BBQ Tempeh Kabobs are the perfect combination of sweet, tangy, and savory. Swap out the peppers for your favorite veggies and make these a meal the whole family will love!Print
These Hawaiian BBQ Tempeh Kabobs are the perfect combination of sweet, tangy, and savory. Swap out the peppers for your favorite veggies and make these a meal the whole family will love!
- 8 oz. tempeh, cut into 1-inch chunks
- 1 cup barbecue sauce, divided
- ½ green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- ½ red onion, cut into 1-inch pieces
- 2 cups fresh pineapple, cut into 1-inch cubes
- 2 Tbsp. olive oil
- ½ cup green onion, thinly sliced
- Cooked quinoa, brown rice, or couscous, for serving (optional)
- Fill a pot with two inches of water and bring it to a boil. Put the tempeh pieces in pot, cover, and remove from heat. Allow the tempeh to steam for 5 minutes. Steaming the tempeh before marinating makes it taste less bitter.
- Pour a half-cup of barbecue sauce into a shallow dish. Transfer the tempeh pieces to the dish and dredge them through the sauce, until coated on all sides. Cover and put the tempeh in the fridge to marinate for at least two hours. If you remember, flip the pieces every hour so the tempeh soaks up as much flavor as possible.
- When you’re ready to eat, preheat your grill to medium and rub the grate with olive oil. If you’re using wood skewers (as opposed to metal), run them under water or soak them for a few minutes to prevent them from burning. Then, thread the tempeh, green pepper, red pepper, red onion, and pineapple onto each skewer.
- Place the kabobs on the grill and brush the tops with some of the remaining barbecue sauce. Cook for 3 minutes on each side, rotating and brushing each side with the barbecue sauce until the tempeh is slightly blackened and the vegetables are tender.
- Transfer the kabobs to a plate and garnish with sliced green onion. Serve with cooked quinoa, brown rice, or couscous if desired.
Barbecue sauce can be loaded with sugar and fillers. Look for a brand free of high fructose corn syrup. I used Trader Joes' Organic Brown Sugar BBQ Sauce and Marinade.
Nutrition information does not include quinoa, brown rice, or couscous.