This vegan recipe is a perfect way to dust off the BBQ and get it ready for summer fun. The marinade for the pineapple is made with sesame oil, maple syrup, green onion, orange juice and Tamari sauce. Tamari is better tolerated than traditional soy sauce by those with wheat allergies. Serve as a side to my Taste of Morocco, my Thai-Tofu Sandwich, or your favorite burger. These also make a fun dessert when topped with a scoop of orange sorbet.
Who says vegans can’t barbecue?
1 fresh pineapple (peeled, cored and cut into 1/2 inch rings)
1/2 cup Tamari sauce
2 teaspoons sesame oil
2 tablespoons maple syrup
1 green onion (chopped)
Juice of 2 oranges
Preheat grill to medium hot (about 400 degrees).
Combine Tamari, sesame oil, maple syrup, green onion and orange juice to create marinade. Marinate pineapple rings for 30 minutes. Barbecue marinated rings for 4 to 5 minutes on each side. Brush with additional sauce while barbecuing. The pineapple rings can be served hot from the grill or made ahead of time, refrigerated and served cold.