300 grams button mushrooms, cleaned, stems removed and halved
300 grams zucchinis, cut in chunks
1–2 red onions, cut in wedges
8-oz./230 grams can pineapple chunks in 100% juice
black pepper to taste
For the marinade:
2 tablespoon Tamari sauce
2 tablespoon (Balsamic) vinegar
1 tablespoon date syrup (optional)
3 garlic cloves, minced
4 tablespoon pineapple juice (from the can)
Whisk Tamari sauce, vinegar, (date syrup), minced garlic, pineapple juice, and black pepper in a bowl; Pour mixture in ziplock bag together with vegetables and pineapples and let it soak in your fridge for at least 1 hour.
Soak skewers in water for 30 minutes.
Preheat gas grill for medium high heat.
Take marinated veggies out of the fridge and alternately thread onto skewers.
Cook skewers on preheated grill in aluminum plate on medium to low heat for 5 minutes. Then turn them around and grill the other side for 5 minutes.
Switch to low heat and repeat this process again for 5 minutes, turning occasionally (until vegetables are tender and slightly charred).
If you don’t have pineapples you can use red pepper chunks or cherry tomatoes instead.