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
- Directions
- More meatless meals for the grill
- Recipe for Vegan Teriyaki Eggplant and Pineapple Skewers
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
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
- 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.
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