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!
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.