Eggplant Yakitori

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We gave yakitori, a Japanese grilled chicken dish, a veg makeover using eggplant and fresh pineapple.

  • 8Servings


  • 16 11/2-inch chunks fresh pineapple
  • 3–4 small Italian or Japanese eggplants, sliced into 16 rounds
  • 1/4 cup vegetarian yakitori or teriyaki sauce
  • 2 Tbs. thinly sliced green onion
  • 2 tsp. black and white sesame seeds


1 | Preheat grill to medium-high.

2 | Combine pineapple, eggplant, and yakitori sauce in shallow dish; toss to coat. Marinate 20 minutes at room temperature.

3 | Remove pineapple and eggplant from marinade, and brush away any excess with pastry brush. Thread 2 pineapple chunks and 2 eggplant rounds in alternating pattern onto eight 10-inch skewers. Lightly coat with cooking spray.

4 | Grill skewers 3 to 5 minutes per side, or until eggplant is tender and beginning to caramelize. (Lower heat if necessary to prevent burning.) Sprinkle with green onion and sesame seeds, and serve.

Nutrition Information

  • Calories: 54
  • Carbohydrate Content: 11 g
  • Fat Content: 0.5 g
  • Fiber Content: 1 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 175 mg
  • Sugar Content: 9 g