Pineapple Tempeh Stir Fry

This stir fry is a unique, fantastic, and easy weeknight dinner option. It’s easily in my top 10 favorite recipes!

This is the kind of meal that always makes me get up for seconds and thirds! The sauce is so delicious – the pineapple adds a unique sweetness and tanginess that pair so well with the classic stir fry flavors. Tempeh is a wonderful plant protein option that is satisfying and filling (especially when it’s surrounded by sticky sauce, pineapple, and rice)! There is no marinating time because the tempeh easily absorbs the stir fry sauce, so this recipe only takes about 25 minutes total. It’s a great weeknight option, and it’s always a crowd pleaser in my house!

Ingredients:

• 8 oz tempeh
• 5-6 pineapple rings
• 1 tbsp olive oil
• 3/4 cup pineapple juice
• 1/4 cup low sodium soy sauce
• 2 tbsp coconut aminos
• 1 tbsp pure maple syrup
• 1 tbsp sriracha
• 1 tbsp cornstarch
• 1/2 tsp ground ginger

Method:

• Cut the tempeh and pineapple rings into bite-sized pieces. Whisk the remaining ingredients together in a small mixing bowl.

• Heat the olive oil in a large saute pan. Add the tempeh and pineapple rings and cook for 5-7 minutes, flipping occasionally or until lightly charred and heated through.
• Add the sauce to the saute pan. Cook for another 5 minutes, or until the sauce is thick and sticky, and the tempeh and pineapple pieces are fully coated.

• Serve over rice. Enjoy & share!

Pineapple Tempeh Stir Fry

This pineapple stir fry sauce is so sticky and delicious, and protein-packed tempeh is my favorite food to smother it on!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 4

Calories 245 kcal

Ingredients

  

1x2x3x

• 8 oz tempeh
• 5-6 pineapple rings
• 1 tbsp olive oil
• 3/4 cup pineapple juice
• 1/4 cup low sodium soy sauce
• 2 tbsp coconut aminos
• 1 tbsp pure maple syrup
• 1 tbsp sriracha
• 1 tbsp cornstarch
• 1/2 tsp ground ginger

Instructions

 

• Cut the tempeh and pineapple rings into bite-sized pieces. Whisk the remaining ingredients together in a small mixing bowl.
• Heat the olive oil in a large saute pan. Add the tempeh and pineapple rings and cook for 5-7 minutes, flipping occasionally, or until lightly charred and heated through.
• Add the sauce to the saute pan. Cook for another 5 minutes, or until the sauce is thick and sticky, and the tempeh and pineapple pieces are fully coated.
• Serve over rice. Enjoy & share!

Nutrition

Calories: 245kcalCarbohydrates: 30gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 837mgPotassium: 455mgFiber: 1gSugar: 18gVitamin A: 43IUVitamin C: 14mgCalcium: 91mgIron: 2mg

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