Add 2 cups of pineapple juice to a pan over a low flame

Then add in 2 tablespoons of El Yucateco Red Habanero Hot Sauce and 2 tablespoons of El Yucateco XXX Habanero Hot Sauce (Kutbilik). * You can add less sauce if you'd rather this sauce be more sweet than spicy - but the sauce is a key flavoring component and cannot be left out entirely.

Also, add in 2 tablespoons tomato paste, 3-4 tablespoons honey, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon paprika, and a pinch of salt and let simmer for 20 minutes.

Preheat the oven to 400 degrees

Then you want to take this sauce/marinade to the stove and while it cools a tad, drain and dry a block of extra firm tofu on paper towels.

Then cut the tofu into cubes and place the cubes in a dish and pour about 3-4 tablespoons over the cubes, making sure all the cubes are covered.

Then soak some wooden skewers in water

Chop some green bell peppers and cube 1/4 of a fresh pineapple

Assemble the skewers by adding a grape tomato, green bell pepper slice, 2 pieces of tofu, a cube of pineapple, another 2 pieces of tofu, and finishing off with another bell pepper slice and finally a tomato. I made 6 skewers and brushed them with olive oil. I simply sautéed the remaining tofu, bell peppers, and pineapple chunks to make a simple stir fry

After the skewers are assembled, place them in an oven that's been pre-heated to 400 degrees, for 15 minutes.

Turn them once (brush with olive oil if needed) and let bake for another 15 minutes.

While the skewers are baking, place the leftover sauce on a low flame and let it reduce down to a thick sauce that will be served with the skewers.