Wrap extra-firm tofu in cheesecloth and press under a heavy weight for 30 minutes before marinating to remove excess moisture, allowing it to absorb the sriracha-lime marinade more effectively and develop better texture on the grill.

Prepare the tofu marinade at least 4-6 hours (or overnight) ahead of time; this extended marination allows the garlic, sriracha, and lime juice to penetrate deeply into the porous tofu for complex, well-developed flavor.

Thread tofu and pineapple on separate skewers or alternate them with space between each piece; this prevents the pineapple's sugar from burning while tofu cooks, and allows each ingredient to develop its own caramelization.

Reserve some marinade before adding raw tofu, then brush it onto skewers during the final 2 minutes of grilling to build a flavorful charred crust without overwhelming the delicate proteins.

Bloom the smoked paprika and chili powder in warm olive oil for 30 seconds before adding other marinade ingredients; this releases their essential oils and creates a more vibrant, complex spice base throughout the dish.