Tempeh, Bell Pepper and Pineapple Stir-fry with Red Pearl Onions

by Mary on December 16, 2011

pineapple tempeh bell pepper and pearl onion stir-fry on quinoa on dinner plate

tempeh, pineapple, bell pepper and red pearl onion stir-fry

With a ripe pineapple on the counter, it was time to make this tempeh, pineapple, and bell pepper stir-fry. I added some red pearl onions my friend had given me, and they looked marvelous with the yellow pineapple. So I added even more purple by chopping up some red cabbage.

The result looked almost too pretty to eat.

I hadn’t used red pearl onions or cabbage in this tempeh, pineapple, and bell pepper stir-fry recipe before, but I’ll do it again.  The onions were halfway between crunchy and soft and looked nice.

Fry the tempeh separately according to the directions in a previous post, or bake or steam it. Skin the red pearl onions. I wrote about how to easily remove the skins from pearl onions previously. Cook a whole grain like rice or quinoa (pictured here) to go under the rice. Prepare the rest of the  vegetables for the stir-fry, fry them in a wok, add the cooked tempeh to the wok near the end.

Tempeh, Bell Pepper and Pineapple Stir-fry with Red Pearl Onions
Prep time
Cook time
Total time
A pretty stir-fry with lots of yellow, purple, and orange.
Recipe type: main
Serves: 3 as main
  • 1 dry cup of rice or quinoa, cooked
  • 1 lb. soy tempeh, fried, baked, or steamed
  • 1 cup or 4 oz. red pearl onions, parboiled and skins removed
  • 2 tsp.finely minced ginger
  • 1 tsp. finely minced garlic
  • 3 bell peppers, a mixture of yellow, orange, and red
  • 1 medium or large pineapple
  • ¾ cup chopped red cabbage
  • ¼ cup olive oil
  • 2 tsp. tamari
  • 1 or 2 tsp. hot red pepper flakes
  1. Have a whole grain like rice or quinoa ready in a rice cooker, or start it on the stovetop.
  2. Cook the tempeh- instructions for frying tempeh are in a previous post, or steam or bake the tempeh.
  3. Boil red pearl onions in water 2-3 minutes, drain, run cool water over the onions, cut off roots, remove skins.
  4. Mince ginger and garlic.
  5. Cut bell peppers in half, remove seeds, cut into long strips, chop so each strip is cut into two or three pieces.
  6. Peel pineapple, cut away from core, cut into bite-sized squares.
  7. Chop cabbage medium-fine.
  8. Add oil to wok, or if you have no wok, a big pot, heat on a medium flame.
  9. Fry the ginger for a few minutes.
  10. Add garlic, fry for one or two minutes.
  11. Add red pepper flakes, tamari, and the bell peppers, stir-fry for several minutes.
  12. Add pineapple and red pearl onions, stir-fry for several more minutes.
  13. Add cabbage and tempeh.
  14. Stir-fry until the cabbage softens and turns a darker purple color.
  15. Taste. Add more tamari or red pepper flakes if desired.
  16. Serve over rice or quinoa.

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