5 from 1 vote
Tempeh and Pineapple Kebabs with Peanut Satay Sauce
Tempeh and Pineapple Kebabs with Peanut Satay Sauce [vegan, gluten-free]
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr

These savory summery kebabs are a great way to introduce tempeh. Everyone loves the spicy peanut sauce. Serve these with brown rice. The sauce, tempeh, and vegetables can be made the day before. Tempeh can marinate in the sauce overnight as well. Makes 8 skewers. Serve two per person for a total of 4 servings. 

Course: Main Course
Cuisine: Vegan, Vegetarian
Keyword: kebabs, vegan, tempeh, peanut sauce
Servings: 4 servings
Author: Letty Flatt
  • 1/2 cup olive oil
  • 1/2 cup peanut butter
  • 1 cup light coconut milk (see note)
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons lemon juice or apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • ¼ teaspoon red pepper flakes
  • sea salt, as needed
  • 8 ounces tempeh, original or multigrain
  • 2 tablespoons tamari soy sauce
  • 1 fresh pineapple (see note)
  • 1 red onion
  • olive oil
  • 12-inch skewers, metal or wooden. If wooden, soak in water for 30 minutes first
Peanut Satay Sauce:
  1. 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:
  1. 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 5 to 10 minutes, turning the tempeh over once. The tempeh will plump up with moisture.
  2. Remove the tempeh from the water. Drain and cut into 24 (1-inch cubes.)
  3. Toss the tempeh into the peanut sauce. Let marinate while you prepare the pineapple and onion. This can be done the day ahead.

  4. Slice off the top and bottom of the pineapple. Cut in half crosswise.
  5. 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.
  6. Cut one half of the pineapple into 1-inch rings. Slice off and discard the core.
  7. Cut 1-inch pieces of the fruit, not much bigger than the cubes of tempeh.
  8. Peel the onion. Cut about the onion into 1-inch wedges, separating the layers.
  9. Heat the grill to medium-high. Thread the skewers, alternating onion, pineapple and tempeh, beginning and ending with an onion slice.
  10. 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.
  11. Serve hot with steamed brown rise or quinoa and plenty of peanut satay sauce.
Recipe Notes