1large pineapple, skin and core removed, cut into 1-inch cubes
Optional: 1 cup brown rice, cooked according to package
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.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.