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About Recipe

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.


olive oil

garlic cloves

yellow onion


apple cider vinegar


good-quality ketchup

Sriracha or chili paste

tamari sauce

mango pureed

Zest and juice of orange

Hodo Soy's extra firm tofu

large pineapple

See Recipe Procedure


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