Can I get a ?Heck yes!? for grilling fruit" I?ve been throwing peaches, mangos, and pineapple on the grill this summer and it has elevated my plant-eating experience to a new level. The heat caramelizes the natural sugars and imparts a depth of flavor I never knew possible.It was the insanely delicious taste of grilled pineapple that inspired this kabob recipe. The tangy sweetness pairs oh so well with tender cubes of BBQ tempeh and crisp veggies.These Hawaiian BBQ Tempeh Kabobs are a great make-ahead dish for parties and family meals. By doing a bit of prep work the night before, dinner is served in less than 20 minutes.Steaming the tempeh isn?t totally necessary, but it does help soften the bitter taste some packaged brands seem to have. Letting the tempeh marinate in barbecue sauce overnight really lets it soak up the flavor.Before threading your ingredients onto wooden skewers, be sure to hold the skewers under running water for a few seconds (soak them if possible). This will greatly reduce the chances of them burning on the grill. I also recommend lightly oiling your grill to prevent sticking. Prior to turning it on, pour a bit of olive oil onto a paper towel and rub the grill grate. Easy!I like to keep a little bowl of barbecue sauce next to the grill as the kabobs get crispy and toasty. A light brushing of each side after rotating ensures even flavor distribution and a juicy result. The last thing you want is a dry kabob! If you?re really feeling it, an extra d...