Pineapple Ginger Marinade for Grilled Tofu Skewers

Name: Pineapple Ginger Marinade for Grilled Tofu Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: ¾ cup (180 ml) pineapple juice, canned or bottled, pasteurized, unsweetened; ¼ cup (60 ml) tamari; 2 tablespoons (18 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, peeled and finely grated or minced; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 tablespoon (14 ml) toasted sesame oil; 1 tablespoon (12 g) light brown sugar, packed; ¼ teaspoon (½ g) red pepper flakes (optional); 28 ounces (two 14-ounce blocks) (794 g) extra-firm tofu, drained, pressed 20 minutes, cut into 1¼-inch cubes (about 32 cubes); 12 ounces (340 g) fresh pineapple, peeled, cored, cut into 1-inch chunks (about 16 chunks); 2 medium (300 g) red bell peppers, seeded, cut into 1-inch squares (about 16 pieces); 1 large (250 g) red onion, peeled, cut into 1-inch pieces with layers held together (about 16 pieces); 1 tablespoon (14 ml) neutral oil such as avocado or canola, for brushing the grate and skewers; 1 teaspoon (3 g) cornstarch; 1 tablespoon (15 ml) cold water; 2 scallions (30 g) scallions, thinly sliced; 1 tablespoon (9 g) sesame seeds, toasted

From the MyKitchenBank Kitchen

A bright, savory-sweet Hawaiian-style marinade of pineapple juice, fresh ginger, tamari and garlic that gives pressed tofu deep flavor and sticky, caramelized edges on the grill. A portion is saved to simmer into a glossy glaze.

Prep: 25 min
Cook: 15 min
Wait: 50 min
Total: 1 hr 30 min
Makes: 8 skewers (4 servings, 2 skewers each)

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Ingredients

4 servings

For the marinade
¾ cup (180 ml) pineapple juice, canned or bottled, pasteurized, unsweetened
¼ cup (60 ml) tamari
2 tablespoons (18 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, peeled and finely grated or minced
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (14 ml) toasted sesame oil
1 tablespoon (12 g) light brown sugar, packed
¼ teaspoon (0.5 g) red pepper flakes (optional)
For the skewers
28 ounces (two 14-ounce blocks) (794 g) extra-firm tofu, drained, pressed 20 minutes, cut into 1¼-inch cubes (about 32 cubes)
12 ounces (340 g) fresh pineapple, peeled, cored, cut into 1-inch chunks (about 16 chunks)
2 medium (300 g) red bell peppers, seeded, cut into 1-inch squares (about 16 pieces)
1 large (250 g) red onion, peeled, cut into 1-inch pieces with layers held together (about 16 pieces)
1 tablespoon (14 ml) neutral oil such as avocado or canola, for brushing the grate and skewers
For the glaze
1 teaspoon (3 g) cornstarch
1 tablespoon (15 ml) cold water
To finish
2 scallions (30 g) scallions, thinly sliced
1 tablespoon (9 g) sesame seeds, toasted

Equipment (10)

Grill (gas or charcoal) with a clean grate
8 skewers, 10–12 inch (25–30 cm) long
Large shallow baking dish or zip-top bag (about 9×13-inch / 23×33 cm)
Small saucepan (1-quart / 1 liter)
Mixing bowl and whisk
Cutting board and sharp knife
Fine rasp grater or microplane
Grill brush and tongs
Clean kitchen towels or paper towels, plus a heavy pan or book for pressing
Pastry or silicone brush

Steps

Before you start

Use canned or bottled pasteurized pineapple juice. Fresh, unpasteurized juice contains active bromelain, which can turn tofu mushy.
Buy extra-firm (or super-firm) tofu packed in water. Soft and medium tofu will crumble on skewers.
Soak wooden skewers in water for at least 30 minutes, or use metal skewers and skip soaking.
Plan on 30 minutes of marinating, and up to 4 hours in the fridge for stronger flavor.
Check that tamari is labeled gluten-free if you need that; regular soy sauce also works.

1
Soak and press
- Submerge 8 wooden skewers in a long dish of water to soak for at least 30 minutes (they can soak while you marinate).
- Drain the tofu and set both blocks on a towel-lined plate.
- Cover with another towel, set a heavy pan on top, and press for 20 minutes to squeeze out water so the tofu absorbs marinade and browns well.
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Ready when: The towels are damp and the tofu feels noticeably firmer and drier.
Tip: Do not press so hard that the blocks crack; a pan with a can or two on top is enough.
2
Cut tofu and vegetables
- Cut each pressed tofu block into 1¼-inch cubes (about 16 per block, 32 total).
- Cut the pineapple into 1-inch chunks (about 16), the bell peppers into 1-inch squares (about 16), and the onion into 1-inch pieces (about 16).
- Keep the vegetables and pineapple in separate piles from the tofu.
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Ready when: Pieces are uniform in size so they cook at the same pace.
Tip: Keep onion layers together by cutting through the root end of wedges, then slicing into squares.
3
Whisk the marinade
- In a mixing bowl, whisk together the pineapple juice, tamari, grated ginger, grated garlic, rice vinegar, toasted sesame oil, brown sugar and red pepper flakes (if using) until the sugar dissolves, about 1 minute.
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Ready when: No sugar granules remain and the liquid looks evenly brown with flecks of ginger and garlic.
4
Reserve the glaze portion
- Pour ⅓ cup (80 ml) of the marinade into a small saucepan and set it aside; this will become the glaze.
- Do this now, before the tofu touches the marinade, so the glaze stays food-safe and free of tofu bits.
- Keep the rest in the bowl.
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Ready when: About ⅓ cup is in the saucepan and about 1 scant cup remains in the bowl.
Tip: Never reuse marinade that has touched tofu or other raw ingredients as a sauce unless it is boiled; reserving first avoids the issue.
5
Marinate the tofu
- Pour the remaining marinade into a shallow 9×13-inch (23×33 cm) dish.
- Add the tofu cubes in a single layer and gently turn to coat.
- Add the pineapple chunks to the dish too.
- Marinate at room temperature for 30 minutes, gently turning the tofu once halfway.
- For stronger flavor, cover and refrigerate for up to 4 hours.
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Ready when: The tofu cubes look evenly tan-brown on all sides.
Tip: Turn the cubes gently with a spoon; pressed tofu is fragile and breaks easily.
6
Preheat the grillOven 450°F / 230°C
- About 15 minutes before grilling, preheat the grill to medium-high, about 450°F (230°C), with the lid closed.
- Scrub the grate clean with a grill brush.
- Fold a paper towel, dip it in the neutral oil, and wipe the grate with tongs just before the skewers go on.
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Ready when: The grill thermometer reads about 450°F (230°C) and the grate is clean and lightly glossy.
Tip: A well-oiled, hot grate is the best way to keep tofu from sticking.
7
Thread the skewers
- Lift the tofu and pineapple from the marinade with a slotted spoon, letting excess drip off.
- Thread each skewer in this order: tofu, onion, pepper, pineapple, tofu, onion, pepper, pineapple, then 2 more tofu cubes, so each skewer holds 4 tofu cubes, 2 pineapple chunks, 2 peppers and 2 onion pieces.
- Leave a small gap between pieces so heat circulates.
- Discard the used marinade.
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Ready when: 8 skewers with an even mix of tofu, pineapple and vegetables.
Tip: Push skewers through the center of each tofu cube slowly to prevent splitting.
8
Simmer the glaze
- Stir the cornstarch into the cold water until smooth.
- Set the saucepan with the reserved ⅓ cup of marinade over medium heat and bring to a gentle simmer.
- Whisk in the cornstarch mixture and simmer for 1 to 2 minutes, stirring constantly.
- Remove from heat.
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Ready when: The glaze is lightly thickened and coats the back of a spoon, like thin syrup.
Tip: Stir the slurry again right before adding it, since cornstarch settles quickly.
9
Grill the skewers
- Lightly brush the vegetables on the skewers with the neutral oil.
- Place skewers on the hot grate, close the lid, and grill 10 to 12 minutes total, turning a quarter turn every 2 to 3 minutes, so all four sides brown.
- In the last 3 minutes, brush the skewers with the glaze on each side, turning once so it caramelizes without burning.
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Ready when: Tofu has deep golden-brown grill marks and crisp edges; pineapple is caramelized; peppers and onions are tender-crisp with charred spots.
Tip: Glaze contains sugar from the pineapple juice, so wait until the final 3 minutes to brush it on or it will scorch.
10
Garnish and serve
- Transfer the skewers to a platter.
- Brush with any remaining glaze, then scatter the sliced scallions and toasted sesame seeds over the top.
- Serve hot, with rice or a crisp slaw if desired.
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Ready when: Skewers are glossy and evenly speckled with green and sesame.

Good to know

Tips

Pressing the tofu is the main step for texture; skipping it leads to watery, pale tofu that sticks to the grate.
Use two parallel skewers or flat metal skewers for tofu cubes so they don't spin when turned.
No grill? Cook the skewers on a preheated, oiled grill pan over medium-high heat, or under a broiler 4 inches from the element, for the same time.
Taste the glaze before brushing; if it's too salty for you, add a squeeze of lime or a teaspoon of pineapple juice.

Make ahead

Marinate the tofu up to 4 hours ahead, covered in the refrigerator. Skewers can be threaded up to 2 hours ahead and kept covered in the fridge. The glaze can be made up to 3 days ahead and refrigerated; rewarm it gently with a splash of water.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cool leftovers, remove from skewers, and store airtight for up to 4 days. Freezer: not recommended, as grilled pineapple and tofu turn watery and spongy. Reheat in a 375°F (190°C) oven or air fryer for 8 to 10 minutes, or in a skillet over medium heat for 4 to 5 minutes, until hot throughout.

Substitutions

tamari → Low-sodium soy sauce or coconut aminos. Soy sauce is not gluten-free. Coconut aminos is sweeter and less salty, so reduce the brown sugar to 2 teaspoons.
extra-firm tofu → Super-firm tofu or tempeh. Cut tempeh into 1-inch cubes and simmer it in water for 10 minutes before marinating to remove bitterness.
light brown sugar → Maple syrup. Use 2 teaspoons (10 ml) in place of the tablespoon of sugar.
red bell peppers → Zucchini or mushrooms. Use 1-inch thick zucchini half-moons or whole cremini mushrooms and grill the same amount of time.