These Pineapple Teriyaki Veggie Kebabs are the perfect easy summer grilling recipe! Throw these vegetable kebabs on the grill for your next summer cookout or 4th of July party, or roast them in the oven for an easy summer dinner. A homemade sweet and savory teriyaki sauce coats the veggies, while pineapple adds a bright tangy pop.
These vegan kebabs use whole food plant based ingredients, and can be made fully oil-free. A crowd-pleasing easy grilling recipe that everyone will love!
Table of Contents
Why You'll Love This Recipe
- Versatile cooking methods: grill these teriyaki skewers outside, or roast in the oven!
- Great as a side or as a main: perfect to pair as a side with other summer dishes, or serve over rice for a more filling meal.
- Perfect for cookouts and gatherings: a great addition to 4th of July parties, BBQs, and summer cookouts.
- Made with wholesome and nutritious ingredients: just vegetables and a homemade oil-free teriyaki sauce!
Key Ingredients
- Bell peppers, red onion, zucchini, and mushrooms: a colorful mix of veggies that hold up well on the grill or in the oven.
- Cherry tomatoes: add a juicy burst of fresh flavor.
- Pineapple: adds natural sweetness and a bright, tangy contrast to the savory teriyaki sauce.
- Tamari, orange juice, maple syrup, vinegar, and spices: these come together to create a sweet and savory teriyaki sauce that doubles as both a marinade and a glaze.
How to Make Grilled Veggie Skewers
In a small saucepan, whisk together the tamari, orange juice, maple syrup, vinegar, garlic powder, and ginger powder to make the teriyaki sauce. Bring to a gentle simmer, then whisk in a cornstarch slurry to thicken.
Let the sauce cool. Add the prepared veggies (not the pineapple) to a large ziploc bag and pour in ½ cup of the teriyaki marinade. Seal and gently move vegetables around to coat. Refrigerate 30 minutes.
Assemble the kebabs by threading the marinated vegetables and pineapple chunks (briefly dipped in teriyaki sauce) onto skewers.
Grill for 10–15 minutes, turning every few minutes. Brush with additional teriyaki glaze during the last few turns.
Recipe Tips
- Metal skewers are recommended, but if using wooden skewers, check the packaging instructions for how to prepare them. Generally they need to be soaked in water for 30-60 minutes before grilling to prevent burning.
- Cut vegetables into similar-sized pieces so everything cooks evenly.
- Reserve extra teriyaki sauce for brushing towards the end of grilling for maximum flavor. If you have any left after your kebabs are done, drizzle it over rice and serve alongside the skewers.
Serving Suggestions
- Serve alongside other summer classics such as potato salad, bean salad, or black bean burgers!
- Serve over fluffy white rice or brown rice with extra teriyaki sauce drizzled on top for a heartier meal.
- Sprinkle with sesame seeds for extra flavor and an aesthetic finishing touch!
Substitutions & Variations
- You can swap in other similar vegetables for these kebabs, but try to stick to the same general types, as cooking times can vary. For example, yellow squash works well in place of zucchini, or yellow onion can be used instead of red onion.
- For a plant-based protein option, add Crispy Baked Tofu to the skewers. Briefly dip the tofu in the teriyaki sauce (just like the pineapple) before threading it onto the skewers for extra flavor.
Frequently Asked Questions
Yes! The recipe includes the option to roast in the oven if you prefer. These Pineapple Teriyaki Veggie Kebabs roast beautifully in the oven at 400°F for 18–22 minutes.
Yes! These kebabs are Whole Food Plant Based and made with whole and minimally processed ingredients. There is an option to lightly spray your grill to prevent sticking - to keep the recipe fully oil-free, simply skip the spray if your grill is nonstick, or use the oven method instead.
Pineapple is very delicate and absorbs sauce quickly. Dipping it briefly into the teriyaki sauce before skewering gives it plenty of flavor without becoming too soft.
More Veggie-Packed Summer Recipes
📖 Recipe
Pineapple Teriyaki Veggie Kebabs
Ingredients
Teriyaki Sauce
- ¾ cup tamari
- 6 tablespoon orange juice - (no sugar added)
- 6 tablespoon pure maple syrup
- 1.5 teaspoon brown rice vinegar - (OR rice vinegar)
- ¾ teaspoon ginger powder
- ¾ teaspoon garlic powder
- 1.5 tablespoon cornstarch
- 6 tablespoon water
Kebabs
- ½ red bell pepper - cut into large chunks
- ½ yellow bell pepper - cut into large chunks
- ½ large red onion - cut into large chunks
- ½ zucchini - halved lengthwise and sliced
- 8 oz baby bella mushrooms - cut lengthwise into 2-3 pieces each
- 1 cup cherry tomatoes - whole
- 1 cup canned pineapple chunks - drained
Instructions
- Start the Teriyaki Sauce: In a small saucepan, whisk together tamari, orange juice, maple syrup, brown rice vinegar, ginger powder, and garlic powder. Bring to a simmer over medium heat.
- Add a cornstarch slurry: In a separate small bowl, whisk together cornstarch and water to make a slurry. Pour into the saucepan with the teriyaki sauce and whisk to combine. Simmer for 1-3 minutes, until the sauce thickens. Remove from the heat and let cool.
- Marinate the veggies: once your teriyaki sauce has cooled, add the prepared veggies (NOT the pineapple) to a large ziploc bag. Pour in ½ cup of the teriyaki sauce, seal the bag, and gently move the veggies around until evenly coated. Lay the bag flat in the refrigerator to marinate for at least 30 minutes. Reserve the remaining teriyaki sauce for later.
- Assemble the kebabs: Thread the marinated vegetables and pineapple chunks onto metal skewers in whatever pattern you like. Briefly dip each pineapple chunk into the remaining teriyaki sauce before adding it to the skewer. This should make about 10 skewers.
- You may grill the kebabs, OR roast them in the oven!To cook on the grill: Preheat the grill to medium heat and spray with a bit of oil to prevent sticking (optional). Place the kebabs on the grill and cook for 10-15 minutes, turning every 3-5 minutes, until lightly charred and tender. During the last few turns, brush the kebabs with additional teriyaki sauce. To roast in the oven: Preheat oven to 400F and line a baking sheet with a silicone baking mat or parchment paper. Arrange the kebabs in a single layer and bake 18-22 minutes, turning and brushing with extra teriyaki sauce halfway through.
- Serve these as a side, or over rice with extra teriyaki sauce drizzled on top!
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your kebab-making ways.
Stay joyfully balanced!
Comments
No Comments