Featured Recipe: Pineapple Tomato Chimichurri over Teriyaki Tofu

As part of an ongoing Native Sun blog series, we are excited to feature the handcrafted recipes of local blog Florida Coastal Cooking. With a focus on vegan and gluten free recipes that incorporate seasonal and on sale ingredients from our stores, these recipes will give you ample opportunity to save money and enjoy locally inspired dishes. We hope that you find these recipes as delicious as we do!

All of the recipes featured on the blog can also be found in our recipe database

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Pineapple Tomato Chimichurri over Teriyaki Tofu

Chimi 2

Serves 4
(Vegan, Gluten Free)
All ingredients purchased at Native Sun

Can tomato and pineapple be friends? After tasting this recipe, I do believe they are the BEST of friends; neither overpowering the other, living in a sweet-savory harmony. And WHY would I put an Argentine chimichurri over a Japanese teriyaki? Because it works! These flavors can go hand in hand – in this case it’s best not to discriminate – trust me. If you aren’t a tofu lover – this chimichurri will go well over any of your favorite proteins or even used as salsa. And the second great thing is that this is one fresh topping that doesn’t have cilantro but is still AMAZING. In my experience, there are two types of people in the world. Those that love cilantro and those that hate it. Cilantro is one of those ingredients that either gets a, “it’s so fresh, I love it!,” or a, “It’s the most disgusting thing ever and tastes like soap.” With this recipe you can please everyone on your list.


  • 1 cup chopped fresh pineapple
  • 2 tomatoes, chopped
    2 cloves garlic, minced
    1/4 cup minced fresh parsley
    2 Tbsp minced fresh oregano
  • 2 Tbsp extra virgin olive oil
    1 Tbsp apple cider vinegar
    1/4 tsp sea salt
    Dash ground cumin and dried thyme, to taste
    1 block organic, firm tofu, pressed of water
    1/3 cup Teriyaki marinade, (OrganicVille)


1. Cut tofu into 4 “steaks”; pour marinade over evenly and marinate 1 hour to 24 hours.

2. Preheat oven to 400F. Place tofu on baking sheet sprayed with organic non stick spray; bake 15 minutes; flip and broil on high, 5 minutes.

3. Mix pineapple through cumin and thyme in a medium bowl.*

4. Top each grilled tofu steak with 1/4 salsa mixture.

*Pineapple mixture can also be prepared ahead the night before, while the tofu is marinating.

Pineapple Chimmichurri
Nutrition Facts
4 Servings
Amount Per Serving

Calories 91.0
Total Fat 7.3 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 151.1 mg
Potassium 146.9 mg
Total Carbohydrate 7.5 g
Dietary Fiber 1.0 g
Sugars 4.3 g
Protein 0.7 g

Tofu (Estimated because much of the marinade is poured off)
Estimated Nutrition Facts
4 Servings
Amount Per Serving

Calories 129.2
Total Fat 7.1 g
Saturated Fat 1.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 1.6 g
Cholesterol 0.0 mg
Sodium 571.4 mg
Potassium 151.3 mg
Total Carbohydrate 7.2 g
Dietary Fiber 0.5 g
Sugars 4.6 g
Protein 11.8 g

Recipe & Image Courtesy of Florida Coastal Cooking

1 Comment

  1. Marcia Ziskal

    7:19 PM //

    I saw the writer on First Coast news and I’m EXCITED abt the blog. This recipe looks delish and I’m going to find the closest Native Sun this week. Thx very much!!

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