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Close up of Pineapple Teriyaki Veggie Kebabs, marinated in homemade teriyaki sauce.

Pineapple Teriyaki Veggie Kebabs

Delaney Marie
These Pineapple Teriyaki Veggie Kebabs are an easy summer grilling recipe made with colorful vegetables, juicy pineapple, and a homemade sweet and savory teriyaki sauce. They’re perfect for cookouts, 4th of July gatherings, or roasting in the oven for an easy plant-based dinner.
*Note that From Start to Finish is an estimate that includes hands-on time and passive time (such as while veggies are marinating). To make the best use of your time, chop your veggies while the teriyaki sauce is cooling at the end of step 2.
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From Start to Finish1 hour 45 minutes
Servings5 servings (about 2 kebabs per serving, as a side)

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!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!