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- 1 peeled and cored fresh pineapple
- 1 16 - 18 ounce package extra-firm tofu (fresh bean curd), drained and cut into 1 inch cubes
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon Jamaican jerk seasoning
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/2 small red onion, cut into thin wedges
- 1 cup 1-inch pieces of red, yellow, orange, and/or green sweet pepper
- Nonstick cooking spray
1. Drain pineapple, reserving the juice. Cut pineapple into 1-inch cubes; cover and chill until needed. Place tofu in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine reserved pineapple juice, lime juice, olive oil, jerk seasoning, salt, and garlic. Pour over tofu. Seal bag; turn to coat tofu. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
2. Drain tofu, reserving marinade. On eight 12-inch skewers,* alternately thread tofu, pineapple chunks, onion wedges, and sweet pepper. Lightly coat assembled skewers with cooking spray.
3. For a charcoal grill, place tofu skewers on the rack of the uncovered grill directly over medium coals. Grill about 8 minutes or until sweet peppers are crisp tender, turning to brown tofu evenly and brushing occasionally with marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place tofu skewers on grill rack over heat. Cover and grill as above.)
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Servings Per Recipe 4,
- cal. (kcal) 212,
- Fat, total (g) 10,
- sat. fat (g) 1,
- carb. (g) 22,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 14,
- pro. (g) 12,
- vit. A (IU) 1215,
- vit. C (mg) 107,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- sodium (mg) 233,
- Potassium (mg) 387,
- calcium (mg) 222,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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