Sweet and Sour Pineapple Tempeh

By Henry's Tempeh

By Henry's Tempeh

Sweet and Sour Pineapple Tempeh

Sweet and Sour Pineapple Tempeh

Sweet but sour... simple but delicious... this recipe is perfect for a busy weeknight when you need to feed the family NOW. Add a little more hot sauce than we call for if you're feeling spicy. Serve it all atop your rice of choice.
Course Main Course
Cuisine gluten free
Servings 4 people


  • 1 Brick of original or red pepper tempeh cut into 1.5 cm cubes
  • 1 Red bell pepper chopped
  • 1 Green bell pepper chopped
  • ½ white onion chopped
  • 4 cloves garlic minced
  • 1 can 400ml pineapple tidbits in juice, juice and pineapple divided


  • ½ cup pineapple juice
  • ½ cup pineapple tidbits
  • ¼ cup soy sauce
  • 1 tbsp ketchup
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup
  • 1 tsp sriracha hot sauce optional


  • Steam tempeh on the stovetop for 10 minutes (optional)
  • Blend sauce ingredients together with a blender. Set aside
  • Heat pan on medium heat. Fry onions and peppers in a neutral oil until soft. Remove from pan and set aside
  • Add more oil to the pan and and add tempeh cubes. Sprinkle about 1/4 tsp salt over the tempeh, coat with the oil and salt
  • Fry until sides of the tempeh cubes are golden
  • Add the fried vegetables, fresh garlic, remaining pineapple tidbits, a good shake of black pepper. Saute for about 2 minutes
  • Add the sauce and coat all ingredients. Fry until bubbly/sauce is slightly reduced. 5 minutes
  • Serve on top of your choice of rice and garnish with sliced green onions
  • ENJOY!!


This meal is also delicious served over rice noodles!
Keyword dinner, easy, gluten free, original tempeh, quick, sour, sweet, tempeh red pepper, Vegan

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Email: henry@tempeh.ca
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