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Hawaiian-Style BBQ Tempeh

Hawaiian-Style BBQ Tempeh

Course Main Course
Cuisine Hawaiian
Servings 3 servings


  • 1 package tempeh
  • ½ cup BBQ sauce
  • 1 pineapple
  • 2 sweet peppers any variety/color
  • 1 zucchini
  • ½ red onion
  • Sauce
  • ½ cup BBQ sauce
  • 2 Tbsp soy sauce or tamari
  • ¼ cup pineapple juice
  • ½ tsp ginger minced
  • 1 clove garlic minced
  • 1 Tbsp cornstarch


  • Add tempeh to a pan of simmering water for 10 minutes. Pat dry and cut into 1
  • inch cubes. Cover in BBQ sauce and let marinate at least 2 hours to overnight.
  • Carefully cut the pineapple vertically into two equal pieces. Score the flesh of the
  • pineapple horizontally and vertically to help in removing the pineapple flesh.
  • Scoop out the pineapple flesh and save to add to vegetable mixture. Be sure to
  • leave a small amount of the flesh 1/4 inch attached to the pineapple skin.
  • Cut vegetables into 1 inch pieces. Add vegetables and pineapple to a medium
  • hot pan and sauté until cooked to desired firmness, 5-8 minutes.
  • Tempeh can be cooked along with the vegetables or added to a separate pan to
  • develop some color in each side of the tempeh cubes.
  • Combine sauce ingredients and stir until smooth.
  • Half way through cooking add sauce and combine.
  • Bring to a boil. Sauce will thicken.
  • Serve in pineapple half, with brown rice.
Keyword vegan
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