Teriyaki Tofu/Pineapple Kababs
14 oz. extra-firm tofu, drained, cut into cubes or use chicken
fresh pineapple, cut into cubes (set aside 1 T. for sauce)
1 red or orange bell pepper cut into bite size
1 sweet onion, cut into wedges
1/2 c. soy sauce
2 T. sesame oil
1/2 t. ginger
2 garlic, minced
2 t. honey
1 pinch red pepper flakes
Preheat oven to 375*. Spray baking sheet with olive oil. Arrange tofu, pineapple, peppers and onion on skewers, place in baking sheet. In small saucepan, simmer soy sauce, sesame oil, ginger, honey and red pepper flakes for 3 min. over med. heat. Add thinly sliced pineapple and garlic to skillet and simmer for 2 min. or until begins to thicken a bit. Pour over kababs and bake 20-30 min. turning once to coat or you could grill outdoors.
