I don’t know about you, but nothing says autumn to me like a good pineapple recipe! Alright, maybe not, but living in North Carolina, it’s not like pineapple is ever an ingredient that’s in season here. While I do my best to eat local, there are some things that I’m just not willing to go without, like pineapple and bananas.
Lately I’ve been very into adapting meat recipes into meatless ones–it’s a good way to mix things up a little bit. This recipe is an adaptation of a pork chop recipe I found in Everyday Food. Back in Madison, there was a restaurant that sold amazing jerk tofu, so as soon as I saw this recipe, I knew I’d try to make it with tofu instead. I had tried making jerk tofu on my own before and it just never wowed me–when I used pre-made jerk mixes, it always ended up being far too spicy, losing all the other flavors in the process, and when I tried making my own jerk seasoning, it wasn’t quite right either.
While the pineapple jerk marinade in this recipe might not be authentic, the heat from the pepper and the flavor of allspice will leave no doubt in your mind that this is jerk–the pineapple just adds another dimension to the sauce. One word of warning, though: pineapple juice breaks down proteins and it will start to break down your tofu if you let it sit in the marinade too long. So don’t think you can make this in the morning and then cook it in the evening because it won’t be pretty! (Trust me, I learned this from experience.)
A jerk tofu recipe adapted from Everyday Food's Pineapple Jerk Pork Chops.
Ingredients
- 1-14 oz. package extra-firm tofu, drained, pressed for at least 30 minutes (I use the Tofu Xpress), and cut into 8 slices
- 2/3 of a whole (4 pound) pineapple, peeled and cored
- 1 bunch scallions, sliced into 1 inch pieces
- 1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
- 2 tsp. dried thyme
- 4 garlic cloves, smashed and peeled
- 1 1/2 tsp. ground allspice
- 1 tbsp. olive oil + extra for spraying or brushing grill
- coarse salt and ground pepper
Instructions
- Cut four 1/4 inch thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, allspice, and olive oil and pulse until almost smooth.
- Place tofu and reserved pineapple slices in shallow dish. Cover with pineapple marinade, turn to coat. Cover with plastic wrap and refrigerate 1-2 hours. (Don't refrigerate longer than that or the pineapple juice will make the tofu mushy.)
- Heat grill to medium-high and brush or spray with olive oil. Brush excess marinade from tofu and pineapple and place on grill. Cook approximately 8 minutes (or until lightly browned), turn, and cook the other side for approximately 8 minutes more. Serve with leftover marinade.
19 Comments
Smedette
October 24, 2011 at 1:45 pmUm, yes please!! This looks amazing. I love grilled fruit.
blueviolet
October 24, 2011 at 3:20 pmOh yummy, yummy, yummy!
[email protected] eco friendly homemaking
October 24, 2011 at 6:18 pmOh I love grilled pineapple and this just looks so delicious!!
Rivki Locker
October 24, 2011 at 7:21 pmI love pineapple and don’t have enough recipes with it. This will be a great addition to my repertoire.
The Type A Housewife
October 25, 2011 at 8:54 pmI don’t have many pineapple recipes either. Usually if I do something with it, it’s either roasting it in the oven or tossing it on the grill–no recipe needed. 🙂
BusyWorkingMama
October 24, 2011 at 9:32 pmOh my word, looks and sounds HEAVENLY! I will try it out!
The Type A Housewife
October 25, 2011 at 8:52 pmLet me know if you do! I love grilling fruit. 🙂
Kelly
October 24, 2011 at 11:01 pmIs pineapple in season in fall? I always think about pineapple as a summery fruit. This sounds delish!
The Type A Housewife
October 25, 2011 at 8:50 pmI think it’s one of those things that’s kind of in season all year because it always gets imported from somewhere else?
Grumpy Grateful Mom
October 25, 2011 at 1:49 amOh, that looks really good. I haven’t had tofu in years!
The Type A Housewife
October 25, 2011 at 8:50 pmFor a vegetarian, I really don’t eat too much of it. I’m not crazy about it–it needs to be prepared just right.
sagemom
October 25, 2011 at 5:21 pmOh wow…that looks so good! I’m going to have to try it!
The Type A Housewife
October 25, 2011 at 8:50 pmLet me know if you do! I think the pineapple jerk marinade would be good on a lot of different things.
Julie at Burnt Carro
October 31, 2011 at 10:33 amWow! This looks great. I never know what to do with tofu. This recipe is making my weekly meal plan for the week. Thanks!!
The Type A Housewife
October 31, 2011 at 9:31 pmThank you! I’m not a big tofu fan, but I find that whatever I do with it, if I freeze it first, I like it more. Somehow it changes the texture and I feel like the flavors get absorbed better.
[email protected]
March 4, 2012 at 9:09 pmI’m going to try this, but with broccoli, too. There’s not much in season right now fruit-wise, so I’m straying into the non-local stuff. I need to get more creative with my tofu marinades. I’ll post again after I make this, thanks for the recipe!
The Type A Housewife
March 5, 2012 at 7:55 amYes, I always try to eat local too, but this time of year is difficult. I’ve been stretching my definition of “local” to encompass Florida. 🙂 I hope you like the recipe!
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March 14, 2012 at 1:53 amGot around to making this tonight and loved it! How can I rate the recipe? It needs five stars. Didn’t marinate the tofu for long and used quinoa instead of rice, both to save time. It turned out just great even so, loved the mix of flavors with the thyme, allspice, jalapeno, and pineapple. Thanks!
The Type A Housewife
March 14, 2012 at 6:36 pmI’m so glad you liked it! I’m actually about to make it again myself so I can take a better picture. 🙂 Maybe I will make it with quinoa too–I have a big box of it in the pantry…