Grilled Shrimp, Tofu and Pineapple Salad Recipe

Name: Grilled Shrimp, Tofu and Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package firm tofu, quartered lengthwise (I used closer to 10 ounces); 1 lb medium shrimp, shelled and deveined (see note in description); ¼ cup rice wine vinegar; 2 tablespoons honey; 2 tablespoons sambal oelek; 2 garlic cloves, chopped; 1 teaspoon ground ginger (the original recipe called for 1 tablespoon chopped fresh ginger); 1 pineapple, peeled; ¼ teaspoon kosher salt; ¼ teaspoon pepper; 4 carrots, julienned (the original recipe called for 3 carrots); 12 English cucumber, quartered lengthwise and then sliced 1/4 inch thick crosswise; 1 jicama, peeled and julienned (I used 1/2 jicama, about 3/4 pound or so); 3 tablespoons of fresh mint, sliced; ¼ cup rice wine vinegar; 2 tablespoons sugar; 1 teaspoon kosher salt; ½ teaspoon pepper

Servings: persons

1 (14 ounce) package firm tofu, quartered lengthwise (I used closer to 10 ounces)
1 lb medium shrimp, shelled and deveined (see note in description)
¼ cup rice wine vinegar
2 tablespoons honey
2 tablespoons sambal oelek
2 garlic cloves, chopped
1 teaspoon ground ginger (the original recipe called for 1 tablespoon chopped fresh ginger)
1 pineapple, peeled
¼ teaspoon kosher salt
¼ teaspoon pepper
4 carrots, julienned (the original recipe called for 3 carrots)
12 English cucumber, quartered lengthwise and then sliced 1/4 inch thick crosswise
1 jicama, peeled and julienned (I used 1/2 jicama, about 3/4 pound or so)
3 tablespoons of fresh mint, sliced
¼ cup rice wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
½ teaspoon pepper

1
Place shrimp in a bowl or marinating dish.
2
In a blender puree vinegar, honey, sambal oelek, garlic and ginger until smooth.
3
Pour over shrimp, turn shrimp.
4
Cover and refrigerate for 1 hour.
5
On a rimmed baking sheet covered with paper towels place tofu slices between layers of paper towels, cover with second baking sheet weighted with cans.
6
Let stand for 30 minutes.
7
Pat tofu with paper towels until dry.
8
Preheat grill to medium.
9
Cut pineapple slices lengthwise along slides of core into 2 large pieces, then slice each slice lengthwise into thirds.
10
Reserve remaining pineapple for another use.
11
Grill pineapple, turning until brown (4-5 minutes per side).
12
Brush tofu with oil and sprinkle with salt and pepper.
13
Grill tofu, turning once (2-5 minutes per side).
14
Grill shrimp (see note in description), turning once until opaque (3-5 minutes per side).
15
Cut pineapple crosswise into 1/4 inch thick pieces.
16
Cut tofu into 1/2 inch cubes.
17
In a large salad bowl combine salad ingredients (pineapple, tofu, shrimp, carrots, cucumber, jicama, and mint).
18
Toss.
19
To make salad dressing combine dressing ingredients in a jar and shake (or whisk) to combine.
20
Add dressing to salad and toss until combined.

347

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (14 ounce) package firm tofu, quartered lengthwise (I used closer to 10 ounces), 1 lb medium shrimp, shelled and deveined (see note in description), ¼ cup rice wine vinegar, 2 tablespoons honey, and more.

Yes, Grilled Shrimp, Tofu and Pineapple Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp, Tofu and Pineapple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions