114 oz package extra-firm tofu, drained, pressed for at least 30 minutes (I use the Tofu Xpress), and cut into 8 slices
⅔whole4 pound pineapple, peeled and cored
1bunch scallionssliced into 1 inch pieces
½small habanero or 1 large jalapeno chilestemmed and seeded
4garlic clovessmashed and peeled
1 ½tspground allspice
1tbspolive oil + extra for spraying or brushing grill
coarse salt and ground pepper
Cut four ¼ 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.