Press the tofu for 15 minutes. While the tofu is pressing, mix up the sweet and spicy sauce. In a small bowl, whisk together the ketchup, tamari, 1 tablespoon of oil, adobo, garlic powder, and minced ginger.
Prep your cauliflower rice: finely chop the cauliflower florets into rice-sized pieces. You can also do this quickly by pulsing the florets in a food processor. Your choice! Finely chop the herbs and green onion.
Heat a large skillet over medium heat. Pour in the remaining tablespoon of oil and swirl it around. Add all of the cauliflower at once. Season with salt and pepper, stir, and cover with a lid. Let it sit for 1 full minute. Remove the lid and stir in the chopped herbs, green onions, and lime juice. Stir to combine. Once the cauliflower has softened slightly, remove it from the heat. Keep warm.
Preheat your grill to high.
Once the tofu is done pressing, blot it with a clean towel. Cut the tofu into 2-inch cubes. Arrange the tofu and pineapple chunks on skewers. Set the finished skewers on a plate and set aside. Lightly brush the skewers with oil.
Place the skewers on the grill, close the lid, and let them sit for 4 minutes. Then, flip the skewers and let them sit for another 4 minutes. You should see some char marks. Brush half of the sauce on the exposed parts of the skewers and then give them a flip. Let them cook for 2 minutes or until some of the sauce has caramelized. Brush the remaining sauce on the exposed parts of the skewers. Flip them one more time and cook for another two minutes, or until you get an even amount of caramelization.
Serve the sweet and spicy grilled tofu and pineapple skewers with the herbed cauliflower rice!