Sheet Pan Jerk Tempeh and Pineapple

Ingredients

• 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!)

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