Pineapple Tempeh

Sweet, savory, and packed with plant-based protein, Pineapple Tempeh is a vibrant dish that blends tropical flavors with an umami punch. This recipe pairs golden, crispy tempeh with juicy pineapple chunks and a tangy-sweet sauce made from soy sauce, maple syrup, and ginger. Red bell peppers add a burst of color and crunch, while sesame seeds and green onions provide the perfect garnish. Quick to prepare with just 15 minutes of prep time, this dish is ideal for busy weeknights and easily customizable to serve over steamed rice or noodles. Whether you're looking for a healthy vegan dinner option or a new way to enjoy tempeh, Pineapple Tempeh delivers bold flavors and wholesome satisfaction in every bite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz tempeh
• 1 cup canned pineapple chunks (packed in juice)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 2 tsp cornstarch
• 2 tbsp water
• 1 red bell pepper, diced
• 2 green onion, sliced
• 1 tbsp sesame seeds (optional, for garnish)
• 2 tbsp neutral oil (for cooking)
• 4 servings cooked rice or noodles (for serving)

Directions

Step 1

Cut the tempeh into bite-sized cubes.

Step 2

In a medium bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, and grated ginger to create a marinade.

Step 3

Add the tempeh cubes to the marinade and let it sit for at least 10 minutes (or up to 1 hour for more flavor).

Step 4

In a small bowl, whisk together the cornstarch and water to create a slurry and set it aside.

Step 5

Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the tempeh, reserving the marinade, and sauté for 5-7 minutes until golden brown. Remove the tempeh from the skillet and set aside.

Step 6

In the same skillet, heat the remaining 1 tablespoon of oil. Add the diced red bell pepper and sauté for 3-4 minutes until slightly softened.

Step 7

Add the pineapple chunks (with their juice) and the reserved marinade to the skillet. Stir to combine.

Step 8

Pour in the cornstarch slurry and cook for 2-3 minutes, stirring frequently, until the sauce thickens.

Step 9

Return the cooked tempeh to the skillet and toss to coat it in the sauce. Cook for an additional 2 minutes to heat through.

Step 10

Remove the skillet from heat and sprinkle the sliced green onions and sesame seeds on top for garnish, if desired.

Step 11

Serve the Pineapple Tempeh over cooked rice or noodles. Enjoy!

Nutrition Facts

Serving size	(1229.1g)

Amount per serving	% Daily Value*
Calories	1710.1

Total Fat 74.5g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1789.2mg	0%
Total Carbohydrate 209.3g	0%
Dietary Fiber 9.7g	0%
Total Sugars 61.0g
Protein 65.2g	0%

Vitamin D 0IU	0%
Calcium 434.3mg	0%
Iron 9.2mg	0%
Potassium 1921.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 14.7%

Carbs: 47.3%