1 hour, 30 minutes
1 block firm tofu, pressed REALLY well (or 1.5 lbs free range organic chicken, if you please), cubed in to 3/4 inch pieces
1 large green bell pepper, cut in to 1 inch pieces
1 pint heirloom cherry tomatoes, washed and patted dry
1 8oz package crimini mushrooms, wiped clean with damp paper towel
1/2 large sweet walla walla onion, cut in to 1 inch pieces
1 medium pineapple, cut in to 1 inch pieces
4 oz pineapple juice
1/2 cup tamari or soy sauce
1/4 vegetable or canola oil (optional)
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
2 teaspoons ground ginger
1/4 teaspoon fresh ground pepper
served with hot jasmine rice...quick and easy
combine pineapple juice through fresh ground pepper. bring to a boil. reduce heat and simmer for 5 minutes. remove from heat. add tofu (or chicken to sauce), cover and refrigerate for an hour or as long as you have. while the tofu is marinating, cut up all the fruit and veggies. prepare rice. remove tofu from refrigerator and skewer all of the yummy goodness, alternating veggies, fruit and protein to your hearts desire. throw on the preheated, well oiled, grill for about 20 minutes, turning occasionally. baste every few minutes for maximum flavor.
serve over rice. adding sri racha or sweet chili sauce makes it even better!
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