Tempeh and Pineapple Kebabs with Peanut Satay Sauce

May I tempt you with tempeh and pineapple kebabs with peanut satay sauce? All slathered with a spicy Indonesian peanut butter sauce, these plant-based skewers are loaded with juicy pineapple, crisp red onion, and meaty tempeh. They’re a delicious way to introduce tempeh to meat lovers and vegans alike!

Click here to PIN Tempeh and Pineapple Kebabs with Peanut Satay Sauce!

As the sweet pineapple chunks caramelize on the grill, their juices flavor the nutty meat-like tempeh. You baste the mix of peanut butter, coconut milk and tamari all over the skewered goodies, before, during and after they go on the grill. I like to serve them on a bed of steamed brown rice with more satay peanut sauce in a pitcher on the side. More sauce is good. 😊

These grilled kebabs are a tasty choice for grilling season. They’ll satifies meat-eaters and vegetarians alike and they’re a delicious way to introduce tempeh into your life!

*** To save yourself the last minute work, you can mix the peanut sauce, steam/plump the tempeh, and cut the onion and pineapple ahead, even the day before.

Tips and tricks for Tempeh and Pineapple Kebabs with Satay Sauce:

What is tempeh? How to prepare tempeh:

• Tempeh is fermented soybeans. Inoculated with a culture, the fermentation process binds the soybeans into a cake. Sort of how a starter culture turns milk into yogurt, or creates the blue veins in Roquefort cheese. Tempeh is more digestible than tofu because it is fermented.
• There’s a tactic with tempeh that not everyone knows. The secret is steaming, or pre-cooking tempeh in tamari-seasoned water, which adds moisture and flavor. I call it “plumping.”
• Tip: So I always have tempeh on hand, I store tempeh package sin the freezer. When I want to make something with tempeh—it’s an easy 10 minute steam to plump the tempeh.
• If the tempeh is not frozen, plumping takes about 5 minutes. If the tempeh is frozen, to thaw and plump takes about 10 minutes.
• The brand I find most available is Lightlife tempeh, both their original tempeh or multigrain tempeh work with this recipe. The multigrain variety is a typically soybeans, rice, millet, sunflower and sesame seeds all inoculated and fermented into tempeh cakes.

What is satay?

Satay (or saté) means marinated cubes of something, threaded on skewers and grilled or broiled. A spicy peanut sauce is the usual satay marinade and we often see the sauce paired with chicken, fish or meat. Maybe because tempeh and satay both come to us from Indonesia, you’ve got a delightful marriage.

More recipes with tempeh:

• Yummy tempeh and kale soba noodles bowls. With a creamy lemon tahini sauce.
• For the cooler months–Roasted Fall Vegetables with Tempeh.
• Breakfast or dinner? Kale, Tempeh and Potato Hash with or without baked eggs.

Wishing you a fabulous week–turn on the grill and cook up something delicious!

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Print Recipe

4.17 from 6 votes

Tempeh and Pineapple Kebabs with Peanut Satay Sauce

These savory kebabs are a great way to introduce tempeh to meat lovers. The sauce, the tempeh, and vegetables can be prepared the day before. Makes 8 skewers. Serve two per person for a total of 4 servings. 

Prep Time40 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American, Indonesian

Keyword: Peanut sauce, tempeh

Servings: 4 servings

Author: Letty | @lettyskitchen

Ingredients

Sauce:

• ½ cup olive oil
• ½ cup peanut butter
• 1 cup coconut milk (see note)
• 2 tablespoons tamari soy sauce
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• ¼ teaspoon red pepper flakes
• sea salt, as needed

Kebabs:

• 8 ounces tempeh, original or multigrain (see note)
• 2 tablespoons tamari soy sauce
• 24 pieces fresh pineapple
• 1 red onion
• 12-inch skewers, metal or wooden. If wooden, soak in water for 30 minutes first

Instructions

Peanut Satay Sauce:

• Blend olive oil, peanut butter, coconut milk, tamari, apple cider vinegar, garlic, ginger and red pepper flakes in the blender until the sauce is smooth. Taste and adjust seasoning if needed. Pour into a bowl.

The kebabs:

• Place the tempeh in a saucepan with just enough water to cover. Add the tamari soy sauce. Bring to a boil, reduce the heat, and cook about 5 minutes, turning the tempeh over once. The tempeh will plump up with moisture.
• Remove the tempeh from the water. Drain and cut into 24 (1-inch cubes.)
• Toss the tempeh into the peanut sauce. Let marinate while you prepare the pineapple and onion. This can be done the day ahead.
• To prepare the pineapple, slice off the skin, following the curve of the pineapple, cutting deep enough so most of the “eyes” are trimmed away. With a paring knife or the tip of a vegetable peeler, pick out any “eyes” still poking out from the fruit.
• Cut 1-inch pieces of the pineapple, not much bigger than the cubes of tempeh.
• Peel the onion. Cut about the onion into 1-inch wedges, separating the layers.
• Heat the grill to medium-high. Thread the skewers, alternating onion, pineapple and tempeh, beginning and ending with an onion slice. (see note)
• Pour satay sauce over the kebabs. Grill the kebabs 18 to 20 minutes. Turn them occasionally, brushing with peanut sauce several times, as needed. There should be dark grill marks on the pineapple and tempeh.
• Serve hot with steamed brown rice or quinoa and plenty of peanut satay sauce.

Notes

• You can use light or regular coconut milk in the can. 
• So I always have tempeh on hand, I store a package or two of tempeh in the freezer. When I want to make something with tempeh—it’s an easy 10 minute steam to plump the tempeh.
• If the tempeh is not frozen, plumping takes about 5 minutes. If the tempeh is frozen, to thaw and plump takes about 10 minutes.
• If using wooden skewers, soak them in water at least 30 minutes to keep them from burning on the grill. Leave at least 2 inches of skewer unthreaded on one end for easy handling.

Nutrition

Calories: 681kcal | Carbohydrates: 19g | Protein: 21g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Sodium: 1161mg | Potassium: 639mg | Fiber: 2g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 5mg

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