Remove casing from Beyond Sausage Hot Italian link and place the Beyond sausage into a large bowl.
Add all other meatball ingredients to the sausage in the bowl and mix using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more A.1. sauce. If your mixture is a little too moist, add a little more bread crumbs.
When the mixture holds together well but is not dry, shape into 2" balls.
Sauté in batches on the stovetop until meatballs are browned and cooked through.
Allow to cool.
Combine marinade ingredients and mix well.
Preheat grill to medium heat.
Slice top and bottom from pineapple with a large knife.
Remove skin from pineapple by cutting with a large knife from top to bottom in strips.
Slice pineapple lengthways into quarters.
Stand each quarter on end and slice off the core so that all that is left is the sweet flesh.
Lay the quarters on their sides and slice into chunks large enough to secure on skewers.
Alternate cooked vegetarian meatballs and pineapple on skewers and marinate in soy-garlic marinade for several hours in the refrigerator.
Grill over medium heat until pineapple is brown on the edges and vegearian meatballs are heated through. Serve immediately.
Pescatarians may want to use Worcestershire sauce instead of A.1. sauce.