Grilled Tempeh & Vegetable Skewers with Habanero Pineapple Sauce

Looking for a veggie forward dish for your next barbecue? You’ll love Grilled Tempeh and Vegetable Skewers with a Habanero Pineapple Sauce. The sweet and spicy sauce adds a flavorful kick to your next barbecue!
Grilled vegetable skewers with pineapple on a white plate.
Print This Pin This
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 392kcal
Author Liren Baker


For the Habanero Pineapple Sauce:

  • 1/2 cup finely chopped onion
  • 4 cloves garlic chopped
  • 3 tablespoons I Can’t Believe It’s Not Butter! It’s Organic
  • 2 habanero peppers seeded and halved
  • 1 1/2 cups pineapple chunks
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/4 tablespoon curry powder
  • 1/2 teaspoon salt

For the Skewers:

  • 16 oz tempeh sliced into 2 inch pieces
  • 1/4 cup habanero pineapple sauce
  • 1 red bell pepper seeds removed and chopped into 2 inch pieces
  • 1 yellow bell pepper seeds removed and chopped into 2 inch pieces
  • 2 zucchini chopped into 2 inch pieces
  • 1 red onion chopped into 2 inch pieces
  • 1 cup cubed pineapple
  • 2 tablespoons I Can’t Believe It’s Not Butter! It’s Organic melted
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Fresh herbs for garnish


  • Using a food processor or blender, pulse the onion and garlic until very finely chopped and set aside. Add the habanero and pineapple to the food processor and pulse until finely chopped. Set aside.
  • In a small saucepan, melt I Can’t Believe It’s Not Butter! It’s Organic over medium-low heat. Add onion and garlic and sauté until transparent. Add the pineapple and habanero, honey, apple cider vinegar, curry powder, and salt.
  • Place tempeh into a bowl and cover with boiling water. Let it sit for about 5-10 minutes, then drain. Stir in 1/4 cup of the habanero pineapple sauce and marinate for at least 15 minutes or overnight.
  • Thread the vegetables and tempeh onto skewers. Brush with the melted I Can’t Believe It’s Not Butter! It’s Organic onto the skewers and season with salt and pepper.
  • Preheat the grill (or broiler) to medium-high heat and lightly oil the grates. Season the vegetable skewers with salt and pepper. Grill for about 10-20 minutes on all sides, or until the vegetables are fork tender.
  • Garnish with herbs and serve with additional habanero pineapple sauce.


If you want more heat, feel free to add an extra habanero pepper.


Calories: 392kcal | Carbohydrates: 42g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 469mg | Potassium: 1105mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1370IU | Vitamin C: 171.4mg | Calcium: 179mg | Iron: 4.3mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante