Tempeh, Pineapple, and Shiitake Mushroom Kababs with Tequila Teriyaki

Vegan, Serves 4

Ingredients

1 pack of tempeh, cubed
2 cups of fresh shiitake mushrooms
½ whole pineapple, cubed
1 lime
¼ cup olive oil

½ cup of soy sauce
½ cup of water
1 tbsp cornstarch
5 tablespoons maple syrup
1 tbsp tequila

Mix the water, soy sauce, cornstarch, and maple syrup in a pot and bring to a boil while stirring with a whisk. Once the cornstarch has dissolved, let it cool and then add the tequila.
Let the tempeh and mushrooms marinate in the sauce overnight if possible.
Turn the BBQ on high and let it heat up.
Put the cubed pineapple, cubed tempeh, and mushrooms on shish kabob sticks and brush with olive oil (Save the leftover sauce!)
Turn the heat down to medium on the BBQ and brush the grill with more oil before putting the shish kabobs on the grill
Let them grill until the sides of the tempeh are just starting to blacken. Keep rotating until even on all sides. It can take 20-30 minutes.
Start brushing the cooked sides of the shish kabobs with the sauce - be generous and repeat often.
Once all the sides are done brush with sauce one last time and serve with fresh lime juice (And even a light spray of tequila!)