Chunks of tofu and pineapple are brushed with a vegan inspired hot honey glaze and skewered before being grilled to perfection. These Hot Honey Tofu & Pineapple Kebabs are a must grill this summer.
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Remember the Hot Honey craze? I’m a little late to the party but finally trying it out with a vegan twist. Pineapple and tofu seemed like the right combination for me…and my fam agreed. Make a batch of Vegan Hot Honey ahead of time, so you can just skewer, brush and grill for an easy weeknight meal.
What is Hot Honey?
Hot honey is a condiment or sauce that combines the sweetness of honey with the heat of chili peppers or other spicy ingredients. It’s a recently popular culinary creation that balances the contrasting flavors of sweet and spicy, offering a unique taste experience.
Hot honey is typically made by infusing honey with chili peppers or chili pepper flakes. The level of spiciness can vary depending on the type and amount of chili peppers used, ranging from mildly spicy to very hot. Some variations might also include additional ingredients like garlic, vinegar, or other spices to enhance the flavor profile.
This versatile condiment can be used in various ways, such as drizzling it over pizza, biscuits, or even desserts like ice cream. It can add a touch of sweetness and a kick of heat to dishes, creating a delightful combination of flavors. Hot honey has gained popularity in recent years and has found its way into both home kitchens and restaurant menus as a creative and flavorful addition to various dishes.
Making hot honey vegan involves substituting traditional honey with a plant-based sweetener (aka agave) and using vegan-friendly chili peppers or spices for the heat. The key to a successful vegan hot honey is using a sweetener that aligns with your dietary preferences. Feel free to adjust the recipe to your taste by adding other vegan-friendly spices or flavorings if desired.
Ingredients for Hot Honey Tofu & Pineapple Kebabs
To make these tropical skewers, you will need the following ingredients:
Extra Firm Tofu
Extra firm tofu has a dense and sturdy texture that holds up well when skewered and grilled. If using anything less than extra firm, press for at least 20 minutes. Pumfu and tempeh would also work well as alternatives to tofu.
Pineapple
Pineapple adds a sweet and tangy contrast to the spicy glaze. The combination of the savory tofu, the sweet pineapple, and vegan hot honey creates a delightful blend of flavors and textures.
Vegan Hot Honey
The kebabs are basted with the simple recipe below.
How to Make Hot Honey Tofu & Pineapple Kebabs
- Skewer:
Thread the tofu and pineapple onto skewers.
- Glaze:
Brush the skewers with the Vegan Hot Honey.
- Grill:
Grill the skewers 8-10 minutes until the tofu and pineapple begin to char, turning once and brushing with more Vegan Hot Honey halfway through grilling.
- Garnish:
Top with the fresh cilantro, if desired.
Meal Prep & Storage Tips
To make these Hot Honey Tofu & Pineapple Kebabs even simpler, make the Vegan Hot Honey ahead of time so you can just skewer, baste and grill in minutes.
Kebabs are always best when eaten when served but they will stay fresh in an airtight container in the refrigerator for 5 days. When reheating, baste with Vegan Hot Honey.
How to Serve Vegan Hot Honey Tofu & Pineapple Kebabs
- As a Main Course:
- Place the kebabs on a plate or serving platter.
- Serve them over cooked rice, quinoa, or couscous.
- Garnish the dish with additional chopped fresh herbs, such as parsley for added freshness.
- With Grilled Vegetables:
- Prepare a variety of grilled vegetables like bell peppers, zucchini, and cherry tomatoes.
- Arrange the skewers on a platter alongside the grilled vegetables for added veggie power.
- On a Bed of Greens:
- Serve the skewers over a bed of mixed greens or your favorite salad.
- Drizzle the salad with a light vinaigrette or dressing.
- With a Dipping Sauce:
- Prepare a dipping sauce to accompany the kebabs, such as a simple peanut sauce, tahini dressing, or sweet chili sauce.
- Place the dipping sauce in a small bowl or ramekin and serve it alongside the kebabs.
- With Sides and Condiments:
- Accompany the kebabs with sides like roasted sweet potatoes, coleslaw, or a bean salad.
- Offer additional condiments such as hot sauce, pickled onions, or sliced jalapeños to spice things up.
- For a Tropical Twist:
- Lean into the tropical flavor of the pineapple and pair it with a side of salsa made from diced mango, red onion, cilantro, and lime juice.
- As a Grain Bowl:
- Create bowls by combining cooked grains like rice, quinoa, or farro with the kebabs and a variety of vegetables.
- Drizzle with additional Vegan Hot Honey or a favorite dressing.
FAQs
Can I use a different protein instead of tofu?
Is Hot Honey really spicy?
Can I use store-bought hot sauce instead of making hot honey?
Can I grill the skewers indoors if I don't have an outdoor grill?
How do I prevent wooden skewers from burning on the grill?
Can I make these kebabs ahead of time?
Vegan Hot Honey Tofu & Pineapple Kebabs
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Chunks of tofu and pineapple are brushed with a vegan inspired hot honey glaze and skewered before being grilled to perfection. These Vegan Hot Honey Tofu & Pineapple Kebabs are a must grill this summer.
Ingredients
For the kebabs:
- 1 cup Vegan Hot Honey (recipe below)
- 1 14–oz block tofu, cut into 2” chunks
- 2 1/2 cups fresh pineapple, cubed
- 1/4 cup fresh cilantro, chopped (optional)
For the Vegan Hot Honey:
- 1 cup agave
- 2 Tbsp crushed red pepper flakes
- 1 tsp apple cider vinegar
Instructions
For the kebabs:
- Assemble the skewers: Thread the tofu and pineapple onto 8 6-inch skewers.
- Baste the skewers: Brush the skewers with the Vegan Hot Honey.
- Grill the skewers: Preheat a grill (or use a stovetop grill pan). Grill the skewers 8-10 minutes until the tofu and pineapple begin to char, turning once and brushing with more Vegan Hot Honey halfway through grilling.
- Garnish and serve: Top with the fresh cilantro, if desired.
For the Vegan Hot Honey:
- Cook the agave: In a medium saucepan, add the agave and crushed red pepper flakes. Heat over medium heat to bring to a simmer. Stir to combine, then remove the pan from the heat.
- Rest: Allow the mixture to rest for 15 minutes.
- Strain: Strain the agave through a fine mesh strainer into a clean jar with a lid. Stir in the apple cider vinegar.
Notes
- Ditch the oil: Replace the olive oil with aquafaba.
- Soy Allergy? Replace the tofu with Pumfu or a non soy tempeh.
- Spoiler Alert: Vegan Hot Honey Glazed Tofu and Pineapple Kebabs are best eaten when served but will stay fresh in an air-tight container in the refrigerator for 5 days. Vegan Hot Honey will stay fresh in an air-tight container in your pantry for a month.
- For non-vegans: Swap the tofu for cubed chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Proteins & Fillings
- Method: Grill
- Cuisine: American