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Grilled Huli Huli Tempeh
with pineapple / asparagus / rolls

Active: 35 Total: 55

Huli Huli is a Hawaiian flavor combination that is both sweet and sour. While often made with chicken, this vegetarian version uses tempeh that will hold up well if you choose to cook it on an outdoor grill. Serve this Hawaiian-style meal with sweet Hawaiian rolls on the side - they're great served separately or feel free to serve the tempeh on the rolls as sandwiches if you prefer.
Smarts #1: The sugar in the marinade can have a tendency to burn easily, so watch it closely as it cooks and move the tempeh off the heat as needed.
Smarts #2: If you're using the grill, you can add the pineapple spears to the grill for a couple minutes at the end of cooking, which will help to draw out the pineapple's natural sweetness.



Huli Huli Marinade:
  • Garlic - 2 cloves , chopped
  • Ginger - 2 tsp , grated
  • Brown sugar - 1/4 cup
  • Ketchup - 1/4 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 2 Tbsp
Grilled Huli Huli Tempeh:
  • Tempeh - 16 oz , slice into 'steaks' (sub extra-firm tofu)
  • Huli Huli Marinade (ingredients listed separately) - 1/2 cup + 1/4 cup
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Hawaiian rolls, store-bought - 8 (look for these lightly sweet, Hawaiian-style rolls in the bakery section or use any type of roll or bread)
Grilled Asparagus and Pineapple:
  • Asparagus - 1 bunch , trimmed
  • Pineapple, fresh - 1 lb , sliced into spears
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Tempeh / Garlic / Ginger - Slice tempeh into "steaks" for grilling. Prep garlic and ginger as directed and combine. (Can be done up to 5 days ahead)

  2. Make marinade - Whisk together garlic, ginger, brown sugar, ketchup, soy sauce, and vinegar. Heat in the microwave just until the brown sugar dissolves, 30 to 60 seconds. Let marinade cool. (Can be done up to 5 days ahead)

  3. Marinate tempeh - (If prepping right before cooking and using a grill, get grill heating while tempeh is marinating.) Combine tempeh with first portion of Huli Huli marinade and turn to coat. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  4. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)

  5. Pineapple / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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  1. If cooking on a grill: Heat grill to 425F / 218C, keeping one part over direct heat and one part over indirect heat.

  2. Remove tempeh from marinade (discard marinade) and season with some salt and pepper.

  3. Toss asparagus with cooking oil and season with some salt and pepper.

  4. If cooking on a grill: Brush grates with some oil and place tempeh over direct heat. Cook on both sides to lightly sear. As the tempeh cooks, brush it with second portion of Huli Huli marinade. Move tempeh to indirect heat to keep it warm while cooking asparagus. Place asparagus over direct heat and grill on all sides until tender, 4 to 5 minutes (depending on thickness of spears).

  5. If cooking on stovetop: Heat a grill pan or skillet over medium-high heat. Add asparagus and sear on all sides until tender, 6 to 8 minutes (depending on thickness). Set asparagus aside and return pan to heat.

  6. {stovetop}: Reduce heat under pan to medium and brush with some oil. Add tempeh and sear on both sides, brushing tempeh with the second portion of Huli Huli marinade as it cooks. Continue cooking tempeh until warmed through and golden brown, 3 to 4 minutes more.

  7. If you’d like the rolls warm, heat them briefly in the microwave or toast them.

  8. Squeeze lemon juice over asparagus.

  9. Serve tempeh with green onions on top and asparagus, pineapple, and rolls on the side. Enjoy!



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