----TERIYAKI MARINADE----
1/3 c  Tamari or soy sauce
1/3 c  Mirin or sherry
1/3 c  Pineapple juice
2 tb Sesame oil
1 tb Honey
1/8 ts Garlic powder
1/4 ts Ground ginger
1/4 ts Red pepper flakes

BROCHETTES
1 lb Yaki or extra firm tofu,
-cut into 1-inch cubes
2 c Fresh pineapple, cut
-in 1-inch chunks, or 1
-can unsweetened pineaple
-chunks, drained
1/2 Red bell pepper, cut in
-1-inch squares
1/2 Yellow bell pepper, cut
-in 1-inch squares
1 md Red onion, cut in six
-wedges
2 sm Zucchini, sliced crosswise
-into 1-inch-thick rounds
1/2 lb Large button mushrooms,
-cleaned

Combine marinadeingredients in a shallow glass baking dish. Add tofu
and pineapple chunks and let marinate at room temperature one hour. Stir
occasionallytocoat tofu with marinade.
Prepare grill. Thread skewers with tofu, pineapple, andvegetables
leaving small spaces between pieces of food to allow for faster, more even
cooking. Brush brochettes with some of the marinade.
When coals are ready, place skewers on grill and cook 10 to 15
minutes, turning once. Brush brochettes with more marinade as they cook.
Brochettes are ready when edges become crips and begin to blacken.