For Marinade:

  • ¼ cup low sodium soy sauce or tamari
  • ¼ cup pineapple juice
  • 1 TBSP brown sugar or maple syrup
  • 4 garlic cloves, minced or grated
  • 1 tsp fresh grated ginger (or ¼ tsp ground ginger)
  • ¼ tsp sesame oil

For Kebabs

  • 14 oz. extra firm tofu (or chicken), chopped into 1-inch cubes
  • 8 oz. mushrooms, stems removed
  • 1 large zucchini, sliced into ½-inch thick “coins”
  • ½ a pineapple, chopped into 1-inch chunks
  • 1 red bell pepper, chopped into 1-inch chunks
  • ½ red onion, chopped into 1-inch chunks
  • 8 skewers


  1. Make the marinade by combining all marinade ingredients in an 8×8 pan or similar sized dish.
  2. Add the tofu or chicken pieces to the marinade, cover and let sit in the fridge for 30-45 minutes; rotating the pieces halfway through.
  3. Preheat the grill to medium/high heat (or preheat oven to 425oF).
  4. After the tofu has marinated, thread the kebab ingredients onto the skewers in any order you like until all the ingredients are gone.
  5. Place on the grill and brush the entire kebabs with leftover marinade. Cook for about 15 minutes (or bake for 20-25 minutes) and rotate the kebabs every few minutes to ensure they cook evenly. 

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