Pineapple Teriyaki Tofu Skewers

Name: Pineapple Teriyaki Tofu Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4.0
Ingredients: 1 block (14 oz) extra-firm tofu; 1 cup pineapple chunks (fresh or canned); 1 bell pepper, cut into chunks; 2 tablespoons olive oil; Salt and pepper to taste; Skewers (soaked in water if wooden); 1/2 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 teaspoon garlic powder; 1 teaspoon ginger powder; 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Highlighted under: World Cuisine

There's something about the smoky aroma of grilled tofu paired with the sweet tang of pineapple that brings a smile to my face. The way the edges start to caramelize and the whole thing sizzles on the grill is just heavenly. I usually make these skewers when I feel like lighter fare during the warmer months, which is a real treat. It’s fun to balance the savory and sweet, all while knowing it’s a healthy option too.

Created by

The Simplecooktips Team

Last updated on 2026-05-24T00:53:19.028Z

I first tried making these skewers on a camping trip when the idea of a lighter dinner seemed appealing. Our grill was a portable little thing, but it did the job beautifully. I remember being pleasantly surprised at how well the tofu took on the teriyaki sauce; it absorbed all that sweet, savory goodness. Next time, I might try adding some red onion for a bit of bite.

This recipe is great for summer barbecues or even a quick weeknight meal. I often make an extra batch of the teriyaki sauce to keep in the fridge; it makes for a lovely marinade or glaze for many dishes!

Why I Keep Making This

You probably have most ingredients already
The grill marks make it look fancy
It's a fun dish to make with kids
Leftovers taste great cold in a salad

The Secret to This Pineapple Teriyaki Tofu Skewers

The beauty of these skewers lies in the contrast of flavors and textures. The tofu gets all crispy and golden on the outside, while the pineapple adds a juicy sweetness that balances everything just right. If you have extra time, marinating the tofu in the teriyaki sauce before grilling can really amp up the taste, but I often skip this step and still enjoy the dish.

Choosing the right bell pepper adds another layer to the skewers. I usually go for red or yellow because they tend to have a sweeter flavor. Sometimes, I toss in some red onion chunks for an extra kick, but that’s totally optional. Just remember, it's about what you like!

Ingredients

Gather these ingredients for your skewers.

For the Skewers

1 block (14 oz) extra-firm tofu
1 cup pineapple chunks (fresh or canned)
1 bell pepper, cut into chunks
2 tablespoons olive oil
Salt and pepper to taste
Skewers (soaked in water if wooden)

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Mix the sauce separately for even flavor.

Instructions

Let's get started with the marinade and prepare the skewers.

Prep the Tofu

Start by pressing the tofu to remove excess moisture. You'll want it nice and firm; I usually lay it between two plates for about 15 minutes. Once pressed, cut it into cubes that are about one inch in size.

Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, and ginger powder. Bring it to a simmer over medium heat. Mix the cornstarch with water to make a slurry, then stir it in to thicken the sauce. Cook for another minute until it coats the back of a spoon. Set aside to cool.

Assemble the Skewers

Thread the tofu, pineapple chunks, and bell pepper onto the skewers. Feel free to alternate as you go. Drizzle with olive oil and sprinkle with salt and pepper. I usually just eyeball it, but you want every piece to have a bit of seasoning.

Grill the Skewers

Prepare your grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the tofu is golden and has nice grill marks. This can get a bit sticky, so keep an eye on them or they'll burn.

Add Sauce & Serve

During the last few minutes of grilling, brush the skewers with the teriyaki sauce. Let them caramelize a bit on the grill, then remove them and serve with any leftover sauce on the side.

Enjoy the skewers hot off the grill!

Pro Tips

If you have time, marinate the tofu in the teriyaki sauce for an hour before grilling.
Feel free to substitute veggies based on what's in season or what you have on hand.
Using a grill basket can help keep smaller pieces from falling through the grates.

How to Store Pineapple Teriyaki Tofu Skewers

If you have any leftovers, they store surprisingly well. Just keep them in an airtight container in the fridge for about 3-4 days. When you’re ready to eat, you can enjoy them cold in a salad, or heat them up in a skillet for a few minutes. They might not be as crispy after reheating, but they're still tasty.

I’ve even used the leftover skewers in a wrap with some greens and extra teriyaki sauce, making a quick lunch the next day. Honestly, it's just so versatile!

Ways to Switch It Up

Feel free to get creative with the veggies you choose for these skewers. Zucchini, cherry tomatoes, or even mushrooms can be great additions. Just make sure to cut everything into similar sizes for even cooking. You can also switch out the pineapple for mango for a different fruity twist.

If you're not a fan of garlic or ginger powder, you can also swap those for fresh minced versions. Just be careful with the amounts; fresh might pack a stronger punch, so add gradually until you like the taste.