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Ingredients (sERVES 4)

  • peeled and cored fresh pineapple
  • 16 – 18 ounce package extra-firm tofu (fresh bean curd), drained and cut into 1 inch cubes
  • tablespoons lime juice
  • tablespoon olive oil
  • teaspoon Jamaican jerk seasoning
  • 1/4 teaspoon salt
  • clove garlic, minced
  • 1/2 small red onion, cut into thin wedges
  • cup 1-inch pieces of red, yellow, orange, and/or green sweet pepper
  • Nonstick cooking spray


  1. Drain pineapple, reserving the juice. Cut pineapple into 1-inch cubes; cover and chill until needed.
  2. Place tofu in a resealable plastic bag set in a shallow dish.
  3. For marinade, in a small bowl combine reserved pineapple juice, lime juice, olive oil, jerk seasoning, salt, and garlic. Pour over tofu. Seal bag; turn to coat tofu. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
  4. Drain tofu, reserving marinade. On eight 12-inch skewers,* alternately thread tofu, pineapple chunks, onion wedges, and sweet pepper.
  5. Lightly coat assembled skewers with cooking spray.
  6. For a charcoal grill, place tofu skewers on the rack of the uncovered grill directly over medium coals. Grill about 8 minutes or until sweet peppers are crisp tender, turning to brown tofu evenly and brushing occasionally with marinade.
  7. (For a gas grill, preheat grill. Reduce heat to medium. Place tofu skewers on grill rack over heat. Cover and grill as above.)