I have a confession. I have never been to Waikiki Beach. Another confession- I actually had to google “Waikiki Beach” to learn where it is. Turns out Waikiki beach is one of the treasured white-sand beaches of Honolulu, Hawaii.
Despite my never having been to the Hawaii, my grandparents visited Hawaii, and this recipe is from my grandmother’s collection (Similar to my recent post- Grandma’s (Strawberry) Lemon Bars!). The combination of soy sauce, pineapple, ginger, and green pepper provide a south pacific pallet that must have been similar to that found near Waikiki.
What is unique about this recipe from my grandmother’s original, is that I have adapted this recipe to use tempeh instead of chicken. This decision eliminates additional flour, shortening, salt, and a whole lot of extra work from the original recipe – creating a meal that is light and completely satisfying.
Give it a try! With summer quickly approaching, there is no better time to enjoy your tempeh with fresh pineapple. You can pretend you’re in Waikiki beach.
- 1 large can sliced pineapple (20 ounces)
- 1 cup brown sugar
- ¾ cup apple cider vinegar
- 1 Tablespoon soy sauce
- ¼ teaspoon grated ginger
- 1 block of tempeh, cut into small cubes
- 1 large green pepper, chopped
- ½ cup vegetable broth
- 1 Tablespoon olive oil
- 2 Tablespoons cornstarch
- Drain the pineapple juice into a 2 cup measuring cup. Add water to make 1 ¼ cups liquid.
- In a large Tupperware, combine the brown sugar, vinegar, soy sauce, ginger, and vegetable broth. Mix well, and then add the cubed tempeh, pineapple chunks, and green pepper. Set aside for an hour minimum, and up to an entire day (refrigerated).
- Preheat the oven to 350˚F.
- Using a slotted spoon, remove the tempeh, pineapple chunks, and green pepper chunks from the marinade and set aside.
- In a small measuring cup, combine 2 Tablespoons of cold water with the cornstarch, and allow to dissolve.
- Heat the marinade liquid in a large saucepan, and bring to a boil. When the cornstarch has dissolved in the water, slowly add it to the marinade mix, stirring constantly.
- Meanwhile, heat the olive oil in a medium frying pan and quickly fry the tempeh (you can fry the pineapple and green pepper as well if you like!)
- Once the sauce has thickened up, spread the tempeh, pineapple, and green pepper out in a 13 x 9” casserole dish, pouring the sauce over top. Bake for 30 minutes, uncovered.
- Suggested: serve with rice, cous cous, or quinoa. Enjoy!
Tips and Suggestions!:
- Adapted from: my grandmother’s recipe for Chicken Waikiki Beach!
- If you prefer to use a fresh pineapple, check out my step-by-step directions for how to cut a fresh pineapple here!
- If you enjoy this recipe, try these other delicious dishes from ‘a rented kitchen!’: Pineapple Brown Sugar Crisp, Tempeh Potstickers with Sesame Soy Dipping Sauce, and my Pineapple Avocado Spring Rolls with Dipping Sauce!