Name: Chipotle Tofu & Pineapple Skewers Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb. firm or extra-firm tofu, drained and cut into 1″ cubes; 3 cups pineapple chunks (cut into 1″ cubes); Lime wedges, for serving; 3 guajillo chiles, stems and seeds removed and torn into small pieces; 1 cup boiling water; 1/2 medium white onion, chopped; 1/4 cup white vinegar; 4 garlic cloves; 1 Tbsp. annatto paste (also called achiote paste); 1 chopped chipotle chili en adobo (2 1/2 tsp. from 1 can); 2 tsp. dried oregano; 1 1/2 tsp. granulated sugar; 1/4 cup extra-virgin olive oil

Introduction

These Chipotle Tofu & Pineapple Skewers offer a smoky, spicy, and sweet combination that’s perfect for a summer grill or a flavorful weeknight meal. The homemade chipotle marinade infuses the tofu with bold flavors, while the pineapple adds a juicy contrast. Easy to prepare and satisfying to eat, these skewers are a delicious plant-based treat.

Two metal skewers with alternating grilled cubes of reddish-orange tofu and yellow pineapple pieces lie crossed on a white speckled plate. The tofu has visible grill marks and a textured surface coated with a red marinade. To the top right of the plate, a small round bowl contains thick red sauce with a chunky texture. Near the top left, a squeezed lime wedge is placed, and three lime halves with bright green skin and fresh interiors sit at the bottom of the plate. The plate rests on a blue and white patterned fabric over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. firm or extra-firm tofu, drained and cut into 1″ cubes

3 guajillo chiles, stems and seeds removed and torn into small pieces

1 cup boiling water

1/2 medium white onion, chopped

1/4 cup white vinegar

4 garlic cloves

1 Tbsp. annatto paste (also called achiote paste)

1 chopped chipotle chili en adobo (2 1/2 tsp. from 1 can)

2 tsp. dried oregano

1 1/2 tsp. granulated sugar

1/4 cup extra-virgin olive oil

3 cups pineapple chunks (cut into 1″ cubes)

Lime wedges, for serving

Instructions

Step 1: Arrange tofu cubes in a single layer on a rimmed baking sheet lined with several sheets of paper towel. Place more paper towels on top of tofu and another rimmed baking sheet. Weight the top baking sheet with a few cookbooks or cans of food. Let drain, changing paper towels when saturated with water, for at least 30 minutes or up to overnight in the refrigerator.

Step 2: Meanwhile, in a medium heatproof bowl, cover guajillo chiles with boiling water and soak 15 minutes until chiles are softened. Drain, reserving a few tablespoons of soaking liquid.

Step 3: Place drained chiles into a blender and add onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Pulse until pureed.

Step 4: Heat a large skillet over medium and add olive oil. Pour in chile puree and cook, stirring constantly, until puree thickens and darkens slightly in color, about 5 minutes. Pour marinade into a heatproof medium shallow bowl or baking dish. Add drained tofu to the bowl with marinade and toss to coat. Let marinate, turning tofu a few times, for at least 30 minutes and up to 2 hours refrigerated.

Step 5: Alternate marinated tofu with pineapple chunks on 10-inch skewers. Reserve extra marinade for serving.

Step 6: Preheat grill or grill pan to medium heat. Arrange skewers evenly on the grill and cook, turning every few minutes, until tofu is golden and pineapple is lightly charred, about 10 minutes total. Remove from grill and serve with lime wedges and extra marinade as a salsa.

Tips & Variations

Pressing the tofu well before marinating helps it absorb more flavor and improves its texture on the grill.

If guajillo chiles are unavailable, substitute with dried ancho or pasilla chiles for a similar smoky flavor.

For extra smoky notes, add a small pinch of smoked paprika to the marinade.

To make it nut-free, ensure your annatto paste does not contain nuts or use annatto powder as a substitute.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written, but always check labels on chiles and annatto paste to ensure no gluten-containing additives.

Can I bake the skewers instead of grilling?

Absolutely. Preheat the oven to 425°F (220°C) and bake the skewers on a lined baking sheet for about 15–20 minutes, turning halfway through, until tofu is golden and pineapple is caramelized.