Add tempeh to a pan of simmering water for 10 minutes. Pat dry and cut into 1

inch cubes. Cover in BBQ sauce and let marinate at least 2 hours to overnight.

Carefully cut the pineapple vertically into two equal pieces. Score the flesh of the

pineapple horizontally and vertically to help in removing the pineapple flesh.

Scoop out the pineapple flesh and save to add to vegetable mixture. Be sure to

leave a small amount of the flesh 1/4 inch attached to the pineapple skin.

Cut vegetables into 1 inch pieces. Add vegetables and pineapple to a medium

hot pan and sauté until cooked to desired firmness, 5-8 minutes.

Tempeh can be cooked along with the vegetables or added to a separate pan to

develop some color in each side of the tempeh cubes.

Combine sauce ingredients and stir until smooth.

Half way through cooking add sauce and combine.

Bring to a boil. Sauce will thicken.

Serve in pineapple half, with brown rice.