Usually, the idea of shish kabobs doesn’t really do it for me, but I came across Terry Walter’s recipe for Pineapple Tempeh Kabobs in her awesome cookbook, Clean Food, which categorizes meals according to seasonal eating.  This cookbook makes Clean eating a breeze, and you won’t be fumbling through recipes for beef stew in the middle of Summer.  This recipe made for a delicious, easy dinner (I prepped, Richard grilled and clean-up was very minimal).  Leave yourself plenty of time to marinate everything, because the marinade really makes the dish.  We served the kebabs over seasoned brown rice.

| Pineapple Tempeh Kebabs | (serves 4)

Kebabs:

• (2) 8-ounce packages tempeh, cut into squares (You could easily substitute 1 pound of shrimp, sword fish, or other protein for the tempeh.)
• 1 red onion, cut into wedges
• (2) bell peppers (I like to use red and green, to make the kabobs pretty 🙂 )
• 1/2 fresh pineapple, cut into triangles

Marinade:

• 3/4 cup pineapple juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tamari
• 1 tablespoon maple syrup
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon chopped fresh mint
• 1 tablespoon minced red onion

In medium pot, steam tempeh for 5 minutes.  Remove from heat, cool slightly and place squares in large sealable container.

Add onion, bell pepper and pineapple to container with tempeh.  In small bowl, whisk together all marinade ingredients, pour into container, seal and shake.  Refrigerate at least 1 hour, flipping/shaking every 15-20 minutes to redistribute marinade.

Heat grill to medium-high and cook kebabs 3-4 minutes per side until cooked through.  Remove from heat and serve.

Enjoy the weekend, and try to do a little of this:

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