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HomeVitaminsHawaiian Tempeh Barbeque Skewers - Sharon Palmer, The Plant Powered Dietitian

Hawaiian Tempeh Barbeque Skewers – Sharon Palmer, The Plant Powered Dietitian

I like a very good vegetable skewers recipe! These Hawaiian Tempeh Barbecue Skewers are like a meal in a single–simply thread colourful chunks of greens with a plant protein, corresponding to tofu and tempeh, and also you’ve bought an exquisite meal that may be grilled on the barbeque to serve alongside a potato salad, recent bread, or facet dish. You don’t must warmth up the entire kitchen to prepare dinner dinner, so you’ll be able to get pleasure from a meal al fresco–with the nice and cozy air and nice vibes entertaining you.

This recipe for Hawaiian Tempeh Barbecue Skewers is really easy to make! Simply thread collectively chunks of tempeh, recent pineapple, bell pepper, crimson onion, and zucchini on skewers, then cowl with a recent Hawaiian marinade accented with pineapple, ginger and coconut flavors. This scrumptious marinade permits you to have a good time the true flavors of Hawaiian meals proper in your individual yard! Let the skewers marinate, then grill the barbeque skewers till they’re golden brown, then dive in! The style and aromas of this wholesome, vegan skewers recipe is off the charts scrumptious!

I like to serve this vegetable skewers recipe for summer time holidays–the entire household loves them. You can also make this recipe gluten-free through the use of gluten-free soy sauce and tempeh, and you can also make this recipe oil-free, salt-free, and sugar-free by omitting these components. Attempt serving this recipe with my rainbow slaw and cornbread for a scrumptious out of doors meal.

Step-by-Step Information:

Chop the tempeh and greens (bell pepper, pineapple, zucchini, and crimson onions) into chunks about 1 to 1 ½ inches in measurement). Soften the picket skewers for about 20 minutes (if utilizing).
Combine collectively the Hawaiian Marinade utilizing soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (elective), garlic and ginger.
Thread the tempeh and greens on the skewers, alternating colours. Brush with marinade and chill for a minimum of one hour. 
Warmth grill over medium-high warmth and prepare dinner, turning gently, on all sides till crisp-tender and golden in coloration. Serve! 


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Put collectively these recent, flavorful vegan Hawaiian Tempeh Barbecue Skewers that includes tempeh, pineapple, bell pepper, and a wonderful Hawaiian Marinade.

Hawaiian Marinade:


  • 1 (8-ounce) tempeh, cubed (about 1 1/2 inches)
  • 1 pound cubed recent pineapple (about 1 ½ inches)
  • 1 massive bell pepper (crimson, inexperienced, yellow, or orange), sliced (1 inch)
  • 1 massive crimson onion, halved and sliced (about 1 inch)
  • 1 medium zucchini or yellow squash, sliced into chunks (about 1 inch)

  1. Put together marinade: In a small bowl, combine collectively soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (if utilizing), garlic, and ginger. Put aside.
  2. To make skewers, put together greens as directed. Thread 6 massive picket, bamboo, or metallic skewers (if utilizing picket or bamboo skewers, soak in water for 20 minutes to melt) with skewers components: tempeh, pineapple, pepper, onion, and squash items. Alternate colours and evenly divide skewer components amongst 6 skewers. 
  3. Place skewers on a baking sheet. Drizzle evenly with the marinade, and use brush to distribute marinade over skewers. Cowl, and place within the fridge and permit to marinate a minimum of 1 hour, turning skewers over and brushing the marinade over the floor. 
  4. Warmth grill over medium-high warmth. Might brush with oil to forestall from sticking. Gently place the skewers on the grill and prepare dinner till golden brown on the primary facet (about 5-8 minutes, relying in your grill); flip over and grill on the opposite facet till golden brown (about 5 minutes). Take away from the grill and place on a serving platter. 
  5. Serve instantly. Makes 6 servings (1 skewer per serving). 


You can also make this recipe gluten-free through the use of gluten-free soy sauce and tempeh.

You can also 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 right here.

  • Prep Time: 25 minutes (not together with marinating time)
  • Cook dinner Time: 13 minutes
  • Class: Entree
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 170
  • Sugar: 10 g
  • Sodium: 369 mg
  • Fats: 7 g
  • Saturated Fats: 3 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 10 g

For extra plant-based grill recipes, take a look at the next:

Lemon Herb Grilled Artichokes
Grilled Peaches with Basil
Herb Grilled Greens
Sesame Grilled Corn on the Cob
Edamame Grain Vegan Burgers

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