Grilled Pineapple as a Tempeh Sandwich Topper

Yesterday I was busy shooting another diet.com video (link to come!). The theme was healthy summer dessert ideas, and one dessert I showcased was grilled pineapple. As my co-host Sarah and I were enjoying the pineapple pieces – after filming of course – we realized this dessert could also double as a great sandwich or burger topper for a Hawaiian-style, tangy tasting dinner. Perfect timing for me, as I was already planning on making simple baked tempeh sandwiches for dinner.

I cut my tempeh into four slices and baked it in the toaster oven for about 20 minutes at 400 degrees. Once they were cooked through and starting to toast, I spread on some BBQ sauce and cooked about 10 minutes more. Meanwhile, I layered a slice of soy mozzarella and two grilled pineapple rounds on a whole wheat English muffin. Then I added in one slice of baked tempeh and chowed down.

Grilling pineapple is effortless and delicious. Cut your pineapple (or peaches, or even watermelon!) in thin rounds or strips and grill on either side for about five minutes, or until they have those neat grill marks. I used my grill pan for this and got great results.


This sandwich was mouthwatering good! You can try the grilled pineapple and BBQ sauce combo to jazz up a veggie burger or grilled tofu. Or enjoy over salmon with a sweet and sour marinade. It’ll be a nice flavor change from the usual lettuce and tomato sandwich or burger toppers, and a great way to add fruit into your entrée.

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