For the marinade
4 tbsp sweet chili sauce
1 tbsp gluten free soy sauce
1 tbsp garlic infused oil
1/2 lime, juiced
For the skewers
396g pack firm tofu
540g fresh pineapples pieces cut into the cubes
1 tbsp vegetable oil
rice, to serve
Gently mix together all the marinade ingredients.
Cut the tofu and pineapple into equally sized pieces.
Place the tofu and pineapple into the marinade and set aside for thirty minutes.
Soak the skewers in cold water while marinating.
Heat a grill, to a high temperature. Then thread the tofu and pineapple onto the skewers.
Place on a tray then, under the grill. Heat for 5-10 until cooked through, turning to ensure that they are cooked evenly.
Recipe adapted from: Good Food