Grilled Tempeh & Vegetable Skewers with Habanero Pineapple Sauce

Directions

1. 1
   Using a food processor or blender, pulse the onion and garlic until very finely chopped and set aside.
2. 2
   Add the habanero and pineapple to the food processor and pulse until finely chopped. Set aside.In a small saucepan, melt I Cant Believe Its Not Butter! Its Organic over medium-low heat.
3. 3
   Add onion and garlic and saut until transparent.
4. 4
   Add the pineapple and habanero, honey, apple cider vinegar, curry powder, and salt.
5. 5
   Place tempeh into a bowl and cover with boiling water.
6. 6
   Let it sit for about 5-10 minutes, then drain. Stir in 1/4 cup of the habanero pineapple sauce and marinate for at least 15 minutes or overnight.Thread the vegetables and tempeh onto skewers.
7. 7
   Brush with the melted I Cant Believe Its Not Butter! Its Organic onto the skewers and season with salt and pepper.Preheat the grill (or broiler) to medium-high heat and lightly oil the grates. Season the vegetable skewers with salt and pepper. Grill for about 10-20 minutes on all sides, or until the vegetables are fork tender.
8. 8
   Garnish with herbs and serve with additional habanero pineapple sauce.