I love a good vegetable skewers recipe! These Hawaiian Tempeh Barbecue Skewers are like a meal in one–just thread colorful chunks of vegetables with a plant protein, such as tofu and tempeh, and you’ve got a wonderful meal that can be grilled on the barbeque to serve alongside a potato salad, fresh bread, or side dish. You don’t have to heat up the whole kitchen to cook dinner, so you can enjoy a meal al fresco–with the warm air and pleasant vibes entertaining you.
This recipe for Hawaiian Tempeh Barbecue Skewers is so easy to make! Just thread together chunks of tempeh, fresh pineapple, bell pepper, red onion, and zucchini on skewers, then cover with a fresh Hawaiian marinade accented with pineapple, ginger and coconut flavors. This delicious marinade allows you to celebrate the true flavors of Hawaiian food right in your own backyard! Let the skewers marinate, then grill the barbeque skewers until they are golden brown, then dive in! The taste and aromas of this healthy, vegan skewers recipe is off the charts delicious!
I love to serve this vegetable skewers recipe for summer holidays–the whole family loves them. You can make this recipe gluten-free by using gluten-free soy sauce and tempeh, and you can make this recipe oil-free, salt-free, and sugar-free by omitting those ingredients. Try serving this recipe with my rainbow slaw and cornbread for a delicious outdoor meal.
Step-by-Step Guide:
Description
Put together these fresh, flavorful vegan Hawaiian Tempeh Barbecue Skewers featuring tempeh, pineapple, bell pepper, and a fabulous Hawaiian Marinade.
Hawaiian Marinade:
Skewers:
- 1 (8-ounce) tempeh, cubed (about 1 1/2 inches)
- 1 pound cubed fresh pineapple (about 1 ½ inches)
- 1 large bell pepper (red, green, yellow, or orange), sliced (1 inch)
- 1 large red onion, halved and sliced (about 1 inch)
- 1 medium zucchini or yellow squash, sliced into chunks (about 1 inch)
- Prepare marinade: In a small bowl, mix together soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (if using), garlic, and ginger. Set aside.
- To make skewers, prepare vegetables as directed. Thread 6 large wooden, bamboo, or metal skewers (if using wooden or bamboo skewers, soak in water for 20 minutes to soften) with skewers ingredients: tempeh, pineapple, pepper, onion, and squash pieces. Alternate colors and evenly divide skewer ingredients among 6 skewers.
- Place skewers on a baking sheet. Drizzle evenly with the marinade, and use brush to distribute marinade over skewers. Cover, and place in the refrigerator and allow to marinate at least 1 hour, turning skewers over and brushing the marinade over the surface.
- Heat grill over medium-high heat. May brush with oil to prevent from sticking. Gently place the skewers on the grill and cook until golden brown on the first side (about 5-8 minutes, depending on your grill); turn over 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 (1 skewer per serving).
Notes
You can make this recipe gluten-free by using gluten-free soy sauce and tempeh.
You can make this recipe oil-free and sugar-free by omitting the coconut oil and brown sugar.
Serve this recipe with my vegan Hawaiian Poke Bowl here.
- Prep Time: 25 minutes (not including marinating time)
- Cook Time: 13 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 10 g
- Sodium: 369 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
For more plant-based grill recipes, check out the following:
Lemon Herb Grilled Artichokes
Grilled Peaches with Basil
Herb Grilled Vegetables
Sesame Grilled Corn on the Cob
Edamame Grain Vegan Burgers
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