-----------------------------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.