I recently returned from an incredible two-week trip (my honeymoon) to Hawaii. Besides bringing back some amazing memories and kitschy souvenirs, I now also have an incessant craving for pineapples that I didn’t used to -thanks, no doubt, to the many roadside fruit stands dotting every street.
I developed my pineapple habit in the sleepy town of Hana, where there was barely a restaurant open past 5pm. Luckily, the cottage we rented had a BBQ, and the general store had tofu – so all we had to do was stock up on fruit (read: pineapple) and veggies and we were pretty much set for a casual evening BBQ.
With a little bit of olive oil and some balsamic vinegar, we made a variation of this same meal a couple of times – it’s simple and delicious.
1 block firm tofu, sliced
1 eggplant, peeled and thickly sliced
1 pineapple, chopped into 1″ squares
Salt and pepper
Heat up the BBQ. Rub tofu and eggplant with olive oil. Sprinkle with salt and pepper. Put on the grill.
Marinate pineapple in a little bit of balsamic vinegar. Put on the grill.
Serve when eggplant and tofu are as crispy as you like.
-Katharine Watts, associate web editor