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    Home / Recipes / Gluten-Free

    Grilled pineapple tofu skewers with spicy mango BBQ sauce

    Modified: Jun 17, 2025 · Published: May 21, 2014 by Sarah Menanix · This post may contain affiliate links

    5 from 1 review

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    Grilled Pineapple Tofu Skewers with rice

    When it feels like summer in the Bay Area, you need to grab on and relish in it as much as possible until it inevitably disappears behind the fog again. With a sunny holiday weekend approaching, there's no better way to celebrate than by lighting up the grill. And when your husband goes out to get mesquite lump charcoal for your birthday pig roast and winds up coming home with 120 pounds of it because "it was such a good price," grilling is the only option when the sun is shining bright. So with our warm pre-summer May, we tossed some juicy pineapple and tofu chunks onto skewers and called our friends over for an impromptu grill-sesh. To add a bit of heat to balance out the sweetness, I brushed the pineapple tofu skewers with a spicy mango BBQ sauce.

    This recipe post is sponsored by Hodo Soy, a Bay Area-based tofu company, but please rest assured that all opinions expressed here are 100% my own. Hodo Soy was already my go-to tofu brand before we even connected for this partnership.

    Pineapple Tofu Skewers

    Grilled Pineapple Tofu Skewers with Mango BBQ Sauce

    As non-vegetarians, we actually cook tofu far more often than we do meat; it's so easy and quick to cook that it's become a weekly staple. We used to buy whatever random extra-firm tofu we found at the market, then spend 30 minutes balancing the blender on top of a cookbook on top of a plate on top of the tofu to drain it (I guess it probably would have behooved us to buy a tofu press, but this was a far more impressive kitchen stunt). Inevitably, it'd never be that firm and, even while carefully cooking the tofu separate from the veggies, it'd still crumble during the sauté.

    When Hodo Soy's artisanal organic tofu popped up on the shelves of our local produce market, we grabbed a pack just to see what it was about, and we've never gone back. Here's the part where I assure you this is no joke: you need this tofu in your life. In their mission statement, Hodo Soy says their products "will forever change the way you know tofu," and they mean it.

    Prepared Grilled Pineapple Tofu Skewers

    BBQ Grilled Pineapple Tofu Skewers

    Grilled Pineapple Tofu Skewers with Mango

    While on our honeymoon in Kyoto, we stopped off for lunch at this beautiful restaurant called Shoraian in Arashiyama, an area we were told is known for their tofu. Yes, I realize we still haven't figured out how to winnow down our 1,100 photos into a digestible chunk for you yet, but here's one from that quaint tofu spot.

    Arashiyama

    I'm not even sure what we ate, but each piece of tofu had unique and robust flavors that I'd never experienced from the water-soaked packs of tofu I normally prepared back home. The Hodo Soy tofu has the same distinguishable flavors; it's not just a bland blank canvas, but offers a subtle depth of its own that melds well with lots of dishes and bumps up the complexity of your meal.

    Hodo Soy Grilled Pineapple Tofu Skewers

    That's just the icing on the cake, but here's what I love most about Hodo Food's artisan tofu: It doesn't come soaked in water that requires you to attempt a circus act to press it out before you can start cooking. This means a lot of things: 1) as I mentioned, it means that you can actually taste the light nuttiness of the tofu - the flavors aren't getting muffled by bland tofu-water, and 2) it means that the texture is far superior. It's smooth yet firm and doesn't break apart while being kicked around in a stir-fry pan or when tossed on the grill. Just think of all the new tofu possibilities! Obviously, I'm a bit of a fan girl.

    I feel so honored to have been invited down to tour their Oakland beanery to learn all about their tofu-making craft a couple of weeks ago. I already bought and cooked up their tofu weekly, but when I discovered they were located basically in my backyard, I got that much more excited about supporting a local company. At the beanery, they produce their own high-protein soymilk from organic, non-GMO, US-grown, whole soybeans. The run off from the soymilk gets sent out to local farms as animal feed. What happens next is fascinating.

    Soybeans

    Hodo Soy Tofu

    The soymilk then gets divided - some of it heads over to large trays to turn into yuba and the rest gets mixed with the coagulant in a large vat to make tofu. Before the samples Hodo gave me, I'd never actually tried yuba. Yuba, also known as bean curd sheets, is thin sheets of soy that rise to the top of the trays of heated soymilk; one by one, someone carefully cuts around the edge and hangs it up to dry, then repeats with a second layer until it's ready to be packaged. Mesmerized, I could watch her do this all day. The yuba sheets can be cut into strips for a gluten-free pasta, or even used for wraps or spring rolls.

    The tofu-making process goes much faster - after being mixed with the coagulant, the soymilk quickly turns into tofu curds that get hand-wrapped in a delicate cloth, machine-pressed until nice and firm, and hand-sliced for packaging.

    Yub

    Yuba

    In addition to the extra firm tofu and yuba noodles, they also create a line of ready-to-eat tofu meals that are quite addicting. My favorite of this line is the two different kinds of prepared sesame yuba noodles that are perfect mixed up with some steamed veggies and rice as a 10-minute meal.

    Right now, you can find Hodo FoodSoy in grocery stores and restaurants all over the Bay Area, and in parts of Sacramento, San Diego, and Seattle.

    Hodo Soy Pineapple Tofu Skewers

    For now, let's talk about these skewers. This recipe was my first time grilling tofu and I was so nervous that I bought two extra packs of tofu just in case I messed it up and had to make a second completely different dinner. My gut was right though - the grilled tofu skewers turned out light and fluffy on the inside with crispy charred grill-marks on the outside. Paired with sweet grilled pineapple and a spicy ginger mango BBQ sauce, and your mouth jumps from savory to sweet to spicy in the most refreshing way. Even when served over brown rice with a side of grilled veggies and yuba noodles, the four of us still went through 1½ pounds of tofu and an entire pineapple. The smoky skewers reminded me of all the flavors I love about Hawaii in bite-sized chunks.

    Pineapple Tofu Skewers with Mango BBQ Suce

    Whenever we get together with friends to BBQ, we always struggle with vegetarian options that extend beyond just a boatload of grilled veggies ("what do you mean you don't want to eat this entire zucchini as your meal?"). I'm thrilled to have come up with a BBQ recipe that will please meat-eaters and vegetarians alike. I'm showing up with these pineapple tofu skewers from now on.

    Pineapple Tofu Skewers with Rice

    Light Memorial Day Meal Plan:

    If you're lighting up the grill this Memorial Day weekend, Hodo Foods has a bunch of great vegetarian and non-vegetarian tofu-based recipes on their website and pinterest page to check out.

    Hodo Soy Tofu

    Recipe

    Grilled pineapple tofu skewers with spicy mango BBQ sauce

    yields: 18 -20 skewers, 4 servings
    5 from 1 review
    PRINT PIN SAVESaved!

    Ingredients

    Spicy mango BBQ sauce
    • 1 teaspoon extra virgin olive oil
    • 2 garlic cloves, minced
    • ¼ small yellow onion, diced
    • 1 tablespoon ginger, minced
    • 2 tablespoons apple cider vinegar
    • 2½ tablespoons honey
    • ¼ cup + 1 tablespoon good-quality ketchup
    • 2 teaspoons Sriracha or chili paste
    • 1½ tablespoons tamari sauce
    • ½ mango pureed
    • Zest and juice of ¼ of an orange
    Skewers
    • 2 blocks of Hodo Soy's extra firm tofu, 1½ pounds, cut into 1-inch cubes
    • 1 large pineapple, skin and core removed, cut into 1-inch cubes
    • Optional: 1 cup brown rice, cooked according to package
    Prevent your screen from going dark

    INSTRUCTIONS

    Spicy mango BBQ Sauce

    • Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 2 minutes.
    • Add the ginger and cook for 1 minute. Add the garlic and cook until just fragrant, about 1-2 minutes.
    • Add the rest of the ingredients to the pan and cook, stirring, until it just begins to boil.
    • Optional: transfer to a blender and purée until smooth. Set aside, covered.

    Skewers

    • Toss the tofu cubes with half of the sauce, and refrigerate for 20 minutes.
    • Prepare the grill for low to medium direct heat.
    • Add the pineapple cubes to the tofu and toss to coat.
    • Thread the pineapple and tofu onto kabobs, alternating until there are 3 of each per skewer.
    • Use a pastry brush to spread any remaining sauce from the tofu bowl over the skewers.
    • Grill for 3-4 minutes, then flip and grill for another 3-4 minutes, or until nicely charred on both side to your liking. (If working in batches, make sure you have foil to keep the cooked ones warm while you finish).
    • Brush the skewers with the remaining bbq sauce.
    • Serve warm over brown rice.
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    59 Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Alyse -

      May 28, 2014 at 5:33 pm

      AND AND i subscribed to snixy kitchen on email!!

      Reply
    2. Alyse -

      May 28, 2014 at 5:32 pm

      AND i liked snixy kitchen on fb

      Reply
    3. Alyse -

      May 28, 2014 at 5:30 pm

      AND today i tried the firm tofu [pineapple skewers], the yuba [pesto] and the sesame yuba noodles today at Sarah's place, all of which were extremely delicious (thanks, Sarah). i particularly liked that the noodles were wide and flat.

      Reply
    4. Alyse -

      May 28, 2014 at 5:26 pm

      if i won i would make some variation of the Miso Soup with Tofu and Yuba

      Reply
    5. Melody C -

      May 28, 2014 at 3:09 pm

      Also this also looks like a fantastic healthier version of the chocolate mousse that I made: Silken Tofu Chocolate Mousse. Can't wait to try making that.

      Reply
    6. Melody C -

      May 28, 2014 at 3:08 pm

      Ooo I really want to try the puffed tofu! I love that stuff and always have it in hot pot whenever I get a chance.

      Reply
    7. Jen -

      May 27, 2014 at 7:46 pm

      And I liked you on facebook!!! I better win so I can create new awesome recipes with Hodo tofu.

      Reply
    8. Jen -

      May 27, 2014 at 7:42 pm

      For Hodo products, I would love to try the soymilk because the soymilk sold in the US is nothing like the real soymilk in Asia. I also love yuba/bean curd and silken tofu.

      Reply
    9. Jen -

      May 27, 2014 at 7:40 pm

      I would make the pumpkin tofu cheesecake!! And the tofu puff soup looks good too. And, I would also create recipes for taro tofu pie and purple yam tofu pie (which I tried this weekend, but the tofu didn't really hold the pie together well as an egg substitute, so I would love to see if the Hodo tofu would work well).

      Reply
    10. Dane -

      May 27, 2014 at 11:33 am

      4. I’m already subscribed to Snixy Kitchen. Love it!

      Reply
    11. Dane -

      May 27, 2014 at 11:33 am

      3. I finally liked Snixy Kitchen on Facebook.

      Reply
    12. Dane -

      May 27, 2014 at 11:32 am

      2. I’ve had the Sofritas at Chipotle. It’s actually quite tasty. The sauce is good, and it’s a much lighter alternative to the beef or chicken.

      Reply
    13. Dane -

      May 27, 2014 at 11:31 am

      1. I would like to make the Sichuan Peppercorn Tahini Yuba With Pickled Green Papaya. This looks pretty tasty and fun to make!

      Reply
    14. Paul -

      May 25, 2014 at 4:47 pm

      Neat site! I would make the tofu puff ramen.

      Reply
    15. Zach -

      May 23, 2014 at 2:03 pm

      Mmm, definitely want to try the Vadouvan Devilled Tofu for a party plate!

      Reply
    16. Charles -

      May 23, 2014 at 10:23 am

      Fennel-Pollen Scented Zuchinni and Tofu Penne sounds like it would taste the least like tofu. Right up my alley ;)

      Reply
    17. Sheri -

      May 23, 2014 at 7:07 am

      Although I do not live in the Greater Bay Area, I just have to comment. This recipe sounds wonderful, I bet your brother would enjoy it!! :)

      Reply
    18. Diane -

      May 22, 2014 at 3:11 pm

      and I am an email subscriber!

      Reply
    19. Diane -

      May 22, 2014 at 3:10 pm

      i liked snixykitchen on Facebook

      Reply
    20. Diane -

      May 22, 2014 at 3:09 pm

      like Hodo Soy on Facebook

      Reply
    21. Diane -

      May 22, 2014 at 3:07 pm

      Ramen with tofu puffs!

      Reply
    22. Jamie -

      May 22, 2014 at 1:53 pm

      My husband and I love tofu nuggets! We usually get them from Trader Joe's but Hodo Soy's tofu nuggets look delicious. I would definitely have to try them. I can't wait to get Hodo Tofu from the store, one of my favorite dishes is just plain white rice, tofu and furikake.

      Reply
    23. Jamie -

      May 22, 2014 at 1:50 pm

      Snixy Kitchen got some J for Jamie love on Facebook!

      Reply
    24. Jamie -

      May 22, 2014 at 1:50 pm

      Hodo Soy gets my like on Facebook!

      Reply
    25. Jamie -

      May 22, 2014 at 1:48 pm

      Oh my goodness, the tofu skewers look AMAZING! The Tofu Chocolate Mousse looks delightful and perfect on a hot day.

      Reply
    26. Nicole -

      May 22, 2014 at 6:39 am

      oo I LOVE Hodo! Entry 1: Everyone here--including Isaiah, who is almost 3yo!--likes the tofu "noodles," and I could seriously eat the nuggets all day, just the way they are. It's great to have a local source of "yuba," too (my family calls it something else in Chinese). I usually get it dried from China, but local is WAY better! Entry 2: I went to the website and would love to try the Soy Omelet. Looks delicious! Also, Entry 3: I just subscribed to your emails. Snixykitchen is the best!!

      Reply
    27. Baby June -

      May 22, 2014 at 2:39 am

      That looks amazing! I'll definitely try this fruity tofu variation. :)

      Reply
    28. Denny -

      May 21, 2014 at 9:58 pm

      I'd try Miso Clam Soup with Yuba on Silken Tofu. Mm

      Reply
    29. Xenia -

      May 21, 2014 at 9:48 pm

      I'd try the Fennel-Pollen Scented Zuchinni and Tofu Penne. Time for summer!

      Reply
    30. Tyler -

      May 21, 2014 at 9:10 pm

      Also I like you!

      Reply
    31. Tyler -

      May 21, 2014 at 9:10 pm

      Also I liked them on FB :)

      Reply
    32. Tyler -

      May 21, 2014 at 9:08 pm

      The curry nuggets with avocado and apple sounds amazing. I'm a sucker for any food that comes in the form of nuggets.

      Reply
    33. Sandy -

      May 21, 2014 at 8:24 pm

      I'm also excited to learn Hodo Soy makes the tofu for Chipotle Sofritas, which makes that the Hodo product I'm most excited to try.

      Reply
    34. Arlene -

      May 21, 2014 at 8:22 pm

      I always love your recipes! I love tofu served in traditional asian dishes, but I am really digging all these inventive ways to try it! I would try the chili tofu tacos, those sound delicious!

      Reply
    35. Sandy -

      May 21, 2014 at 8:22 pm

      I subscribe to you via email!

      Reply
    36. Sandy -

      May 21, 2014 at 8:21 pm

      I like you on facebook!

      Reply
    37. Sandy -

      May 21, 2014 at 8:10 pm

      Inspired by the Tofu Puffs Ramen, I'd use the Tofu Puffs in a sweet and spicy curry Laksa.

      Reply
    38. Angela Wu -

      May 21, 2014 at 8:09 pm

      i liked hodo soy on fb too!!

      Reply
    39. Angela Wu -

      May 21, 2014 at 8:08 pm

      i've always liked you on facebook. :P

      Reply
    40. Angela Wu -

      May 21, 2014 at 8:05 pm

      I've tried braised tofu in bi-rite tofu salad with edamame and carrots!

      Reply
    41. Angela Wu -

      May 21, 2014 at 8:03 pm

      Sesame & Black Pepper Encrusted Tofu with Oyster Mushrooms & Wilted Spinach

      Reply
    42. Fady Chidiac -

      May 21, 2014 at 7:49 pm

      i want to try the tofu puffs ramen

      Reply
    43. Dawn -

      May 21, 2014 at 6:33 pm

      And… signed up for the emails. Phew.

      Reply
    44. Dawn -

      May 21, 2014 at 6:33 pm

      Snixy kitchen Facebook page liked!

      Reply
    45. Dawn -

      May 21, 2014 at 6:32 pm

      Hodo Facebook page liked!

      Reply
    46. Dawn -

      May 21, 2014 at 6:31 pm

      I once had this delicious lunch on a hot spring day: grilled tofu and pineapple skewers. The Hodo firm tofu was perfect.

      Reply
    47. Dawn -

      May 21, 2014 at 6:28 pm

      Finally! ;) Definitely going to try the "Sesame & Black Pepper Encrusted Tofu with Oyster Mushrooms & Wilted Spinach". Yum!

      Reply
    48. mikey -

      May 21, 2014 at 6:09 pm

      why didn't i already like you on Facebook!!!

      Reply
    49. mikey -

      May 21, 2014 at 6:07 pm

      i probably won't go fancy, so probably the nuggets or the soy omelet

      Reply
    50. Kelly -

      May 21, 2014 at 6:07 pm

      I haven't tried Hodo Soy, but I would like to try the yuba.

      Reply
    51. Evra Baldinger -

      May 21, 2014 at 6:07 pm

      I wanna try the yuba!

      Reply
    52. Kelly -

      May 21, 2014 at 6:05 pm

      This recipe looks so delicious! I would definitely also like to make Hodo Soy's Tofu Chocolate Mousse.

      Reply
    53. Evra Baldinger -

      May 21, 2014 at 6:05 pm

      I wanna try the macerated kale with yuba strips salad! And I want to macerate the heck out of that kale.

      Reply
    54. Kelly -

      May 21, 2014 at 6:04 pm

      I like snixy kitchen on Facebook!

      Reply
    55. Spike -

      May 21, 2014 at 5:20 pm

      I get so many snixy kitchen emails

      Reply
    56. Spike -

      May 21, 2014 at 5:16 pm

      I also like snixy kitchen on fb

      Reply
    57. Spike -

      May 21, 2014 at 5:15 pm

      I like Hodo Soy on fb

      Reply
    58. Spike -

      May 21, 2014 at 5:14 pm

      this one time I tried Hodo Soy tofu skewers with pineapple and spicy mango BBQ sauce with a side of yuba noodles

      Reply
    59. Spike -

      May 21, 2014 at 5:12 pm

      Roasted Hodo Tofu With Mango, Eggplant And Buckwheat Soba And Hodo Yuba “Noodles”. But in reality, probably Stir Fried Yuba, because that's about as complex as I get.

      Reply

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