To prepare Tofu: Drain and press water from tofu and then cut into 1 inch cubes. Make sure the cubes are big enough because if the cubes are too small, they will fall off the skewer. Note: I like my tofu very crispy and firm, so I cook them briefly in oil first and then I add them to the pan with the Pineapple Teriyaki Sauce and saute lightly, then put on the skewers and let them grille with the veggies.

To make the Pineapple-Teriyaki Sauce: Combine all ingredients in a bowl and whisk. Place in pan over medium heat and mix until you bring to a boil for several minutes until sauce begins to thicken. For thickness, add more cornstarch. Remove from heat and set aside. Pour pineapple teriyaki sauce into a shallow dish/container. Note: Save some of the sauce for dipping or to brush on top of skewers on the grill.

Add the tofu cubes into the shallow dish of Pineapple Teriyaki Sauce. Make sure the sauce covers all of the tofu. Marinate the tofu for a least one hour but preferably soak overnight!

Cut up your fruit and vegetables - again, make sure they are big enough so they will not fall off the skewer. *If using wooden skewers, soak them in water overnight so they don’t burn on the grill.

Assemble your Tofu skewers, threading the Tofu and pineapple and vegetables in alternating patterns.

Place the kabobs on a hot grill or barbecue and brush with reserved Pineapple Teriyaki sauce. Flip the kabobs over once they are grilled on the bottom. I like mine a little charred on the edges! Once both sides are browned with grill marks, transfer the kabobs to a plate. Let cool then remove the Tofu, pineapple and vegetables onto a bed of white rice and sprinkle with some black Sesame seeds for added crunch. Pair with a small side dish of the Pineapple Teriyaki Sauce. Enjoy!