So, today I’m sharing my original Hawaiian “When I Fall in Love” inspired recipe for Susan May Warren’s Hawaiian Chef Showdown.

There’s a scene in the book where the characters are given pineapple and tofu… and they have to come up with a recipe! So, I took that as inspiration for my own Hawaiian inspired recipe.

Have you entered the contest yet? You could win a beautiful Kitchen Aid mixer! 

Be sure to grab your copy of Susan’s latest book: When I Fall in Love. It’s a perfect summer read!

I’ve been thinking about this recipe all week! It was worth the wait.

[Tweet “BBQ Pineapple and Tofu Skewers over Hawaiian Fried Rice. Yum!”]

BBQ Pineapple Tofu Skewers over Hawaiian Fried Rice

Pineapple BBQ Sauce & Marinade

• 1 cup BBQ sauce {your favorite}
• 1 {12 oz.} jar Pineapple Preserves
• 2 Tbsp. Rice Vinegar
• 2 Tbsp. Soy Sauce

For the Kebabas

• 1 pkg. Firm Silken Tofu
• 1/2 red oinion
• 1 red bell pepper
• 1/2 fresh pineapple
• 4 small zucchini
• 12 bamboo long skewers, soaked

For the Hawaiian Fried Rice

• 5 cups cooked brown rice, completely cooled
• 1/4 fresh pineapple, diced
• 3 tbsp. soy sauce
• 1/2 red bell pepper, diced
• 6 – 8 green onions, white and green parts separated
• 1 cup frozen green peas
• 2 tbsp. sesame oil

Begin by making the BBQ sauce marinade. In a 2 quart dish, whisk together your favorite BBQ sauce, the pineapple preserves, rice vinegar, and soy sauce.

Cut the tofu into 1 1/2 inch chunks. {Some of mine were too small and they broke on the skewer.} Slice the zucchini into 1 inch thick slices. Cut the half red onion into half again and then cut it crossways. You want to end up with 1 inch to 1 1/2 inch pieces of onion.

Add the tofu, zucchini, and onion segments to the marinade and very gently toss to coat. You don’t want to break up the tofu. Let the tofu and veggies marinade for 1 – 2 hours.

When you are ready to bake your skewers, preheat the oven to 400 degrees. Meanwhile, take a skewer and add in this order: zuchini, tofu chunk, red onion, pineapple, red bell pepper. Repeat. You should have two of each item on the skewer. Repeat for remaining skewers.

Generously coat a baking dish with oil and place each skewer on the baking sheet. Drizzle extra marinade on each kebab. Bake for 20 minutes drizzle BBQ marinade over the kebabs again. Bake for another 15 – 25 minutes or until the glaze has thickened and the vegetables are tender.

While the kebabs are baking, make the fried rice. In a wok or deep frying pan, add 2 tbsp. or oil. Cook diced bell pepper and diced green onion bottoms for about 5 – 8 minutes over medium high heat. Add cold rice and stir fry until heated through. Add soy sauce and stir to combine. Add diced pineapple and frozen peas. Cook for another two minutes and remove from heat.

In a sauce pan heat remaining marinade over low heat until bubbly.

Serve kebabs over fried rice. Drizzle with BBQ sauce marinade and garnish with diced green onions.