Vegan Teriyaki Eggplant & Pineapple Skewers

It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!

When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.

This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!

Jump to:

Ingredients

For the teriyaki sauce:

  • 1 1/2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 1/2 cup low sodium soy sauce
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 2 Tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced

For the skewers:

  • 1 large eggplant, cut into 1″ cubes
  • 1 pineapple, cut into 1″ cubes

I didn’t peel the eggplant, but if you’re not a fan of the texture of the skin you totally can. The skin takes a little longer to cook so if you peel it, I’d suggest decreasing the cook time by a minute on each side.

Directions

  • In a small bowl, whisk together cornstarch and water. Set aside.
  • In a small saucepan, combine the soy sauce, maple syrup, water, rice vinegar, ginger, and garlic. Bring to a boil.
  • Whisk in the cornstarch mixture and cook until thickened a bit – it should coat the back of the spoon.
  • Remove from heat and set aside.
  • Thread eggplant and pineapple onto skewers.
  • Grill for five minutes over medium-high heat.
  • Turn the skewers over and brush with teriyaki glaze. Grill for another five minutes.
  • Turn again and brush with glaze. Cook an additional minute.
  • Remove from grill to a serving platter. Serve with remaining glaze for dipping, if desired.

While the glaze only takes a few minutes to make, you can speed up prep time by making it a day or so ahead. It can be stored in the fridge for up to a week.

More Meatless Meals for the Grill

Our go-to meatless meal on the grill is Grilled Pizza! We love this quick and easy dinner – and love that it can be easily customized for everyone!

I also love to do veggie burgers. Three of our favorites are Black Bean Burgers, Greek Veggie Burgers, and Thai Veggie Burgers. Marinated Vegetable Sandwiches are also a great, meatless option that’s heavy on veggies!

Recipe

Vegan Teriyaki Eggplant and Pineapple Skewers

Vegan Teriyaki Eggplant and Pineapple Skewers

Yield: 3-4 Servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

For the teriyaki sauce:

  • 1 1/2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 1/2 cup low sodium soy sauce
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 2 Tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced

For the skewers:

  • 1 large eggplant, cut into 1" cubes
  • 1 pineapple, cut into 1" cubes

Instructions

  1. In a small bowl, whisk together cornstarch and water. Set aside.
  2. In a small saucepan, combine the soy sauce, maple syrup, water, rice vinegar, ginger, and garlic. Bring to a boil.
  3. Whisk in the cornstarch mixture and cook until thickened a bit - it should coat the back of the spoon.
  4. Remove from heat and set aside.
  5. Thread eggplant and pineapple onto skewers.
  6. Grill for five minutes over medium-high heat.
  7. Turn the skewers over and brush with teriyaki glaze. Grill for another five minutes.
  8. Turn again and brush with glaze. Cook an additional minute.
  9. Remove from grill to a serving platter. Serve with remaining glaze for dipping, if desired.

One thought on “Vegan Teriyaki Eggplant & Pineapple Skewers

  1. Pingback: Vegan Teriyaki Eggplant & Pineapple Skewers — Kate’s Recipe Box | My Meals are on Wheels

Leave a Reply