Marinated in a sweet and tangy maple jerk sauce, the tempeh pairs perfectly with caramelized pineapple, delivering a burst of tropical flavor in every bite. Perfect for a summer feast!
INGREDIENTS
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2 packages Noble Bean Organic Tempeh, cut into thick cubes for skewering
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1 tablespoon jerk seasoning
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50ml pineapple juice
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2 tablespoons maple syrup
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1 tablespoon cider vinegar
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Juice of 1/3 lime
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200g fresh pineapple chunks, cut into similar-sized cubes as the tempeh
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A small bunch of chopped coriander
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Wooden or metal skewers
15 minutes + prep
4 servings
INSTRUCTIONS
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In a large bowl, mix together the jerk seasoning, pineapple juice, maple syrup, cider vinegar, lime juice, and a pinch of salt.
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Add the tempeh cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse the tempeh.
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Remove the tempeh from the marinade and thread it onto skewers, alternating with the pineapple chunks. Reserve the remaining marinade for basting.
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Preheat your BBQ to medium heat. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally and basting with the reserved marinade, until the tempeh is browned and slightly charred, and the pineapple is caramelized.
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Serve the grilled tempeh and pineapple skewers over the warm basmati rice, garnished with extra coriander if desired.