Tempeh And Grilled Pineapple Tacos
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Simple and quick to prepare. Grilled pineapple adds a nice tart-sweet complement to the umami of the tempeh.


Prep time 10mins
Cook time 10mins
Serves or Makes: 4
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  • 1 (11 ounce) package tempeh
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1/ 2 teaspoon garlic powder
  • 1/ 2 teaspoon black pepper
  • 1 tablespoon water
  • 1/ 2 tablespoon oil
  • 1 1/ 2 cups chopped pineapple
  • 8-10 corn tortillas, warmed
  • Red cabbage, optional, shredded for garnish
  • Radish, optional, sliced for garnish
  • Jalapeno, optional, sliced for garnish


  • Step 1

    Crumble the tempeh into a large bowl. Add chili powder, onion powder, oregano, paprika, and cumin along with water, and mix well. Add oil to a frying pan on medium high heat. Add tempeh mixture and cook for 5 minutes, stirring occasionally.

  • Step 2

    For the pineapple, heat a grill pan (a normal frying pan will work also) to high heat. Add pineapple pieces and cook on both sides until golden brown.

  • Step 3

    Spoon the tempeh onto the tortillas along with pineapple and desired toppings.