Go Back
–+ servings
Print

Sheet Pan Jerk Tempeh and Pineapple

Packed with flavor, this spicy sheet pan dinner will have everyone asking for seconds. Marinade adapted from Simply Recipes' Jerk Chicken.

Course Main Dishes
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 249 kcal
Author Hello Veggie

Ingredients

For the jerk marinade:

  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice from about 2 small limes
  • 1 Scotch bonnet pepper or habanero, with seeds, chopped
  • 4 green onions chopped
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 2 teaspoons molasses
  • 1 teaspoons kosher salt
  • 1 teaspoons freshly ground black pepper

For the rest of the recipe:

  • 8 ounces tempeh cubed (steamed if you prefer)
  • 1 large red onion quartered
  • 2 red orange or yellow bell peppers, seeded and cut into thick strips
  • 2 cups fresh pineapple chunks
  • Rice and beans for serving (I use heat-and-serve rice and beans to save time!)

Instructions

  1. Combine all the jerk marinade ingredients in a blender and blend until smooth.
  2. Place the tempeh, red onion, pepper and pineapple in a zip-top plastic bag. Pour the marinade into the bag and shake well. Marinate for 30 minutes at room temperature.
  3. Preheat your oven to 400ºF. Transfer the tempeh and veggies to a sheet pan lined with parchment paper. Roast for about 40 minutes, stirring halfway through cooking time, or until the onions are soft and the jerk marinade is just beginning to blacken.
Nutrition Facts
Sheet Pan Jerk Tempeh and Pineapple
Amount Per Serving (1 /4 of recipe (without rice))
Calories 249 Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Saturated Fat 1.3g8%
Carbohydrates 33.5g11%
Fiber 10.2g43%
Sugar 15.6g17%
Protein 13.7g27%
* Percent Daily Values are based on a 2000 calorie diet.