umeboshi paste 4 tbsp, see notes below
Chinese black vinegar 2 tsp
toasted sesame oil 2 tsp
dark soy sauce 2 tbsp
shaoxing wine 2 tsp
garlic 2 cloves, peeled
Chinese five-spice ¼ tsp
dried chilli flakes ¼ tsp
tempeh 300g block, see notes below
pineapple ½, peeled and cored
spring onions 2, finely chopped
coriander ½ a small bunch, leaves picked
dried chilli flakes a pinch
To make the marinade, put all of the ingredients into a food processor and whizz until smooth.
To make the skewers, cut the tempeh into 12 x 3-4cm cubes and put in a large bowl. Pour over the marinade and cover. Being careful not to break up the tempeh, gently massage the cubes, making sure they are all covered in marinade. Put in the fridge to marinate for 30 minutes.
Meanwhile, take 6 bamboo skewers and soak them in water. Slice the pineapple into 12 x 3-4cm wedges.
Remove the tempeh from the fridge and skewer, along with the pineapple, alternating as you go. Using a pastry brush, baste the tempeh with any left-over marinade and put on a BBQ or hot griddle pan. Grill, rotating every few minutes, until the pineapple is caramelised and the tempeh is nicely browned, brushing with more of the marinade as you go. Top with the spring onions, coriander and chilli flakes to serve.