Adobo sa Gata

10 minutes
to prep

12 minutes
to cook

2½ servings

About this Recipe

Adobo with pineapple is another delicious variation on the classic Filipinx adobo! With tempeh cubes, juicy pineapple chunks and a sweet and salty sauce, it’s perfect with steamed rice!

Recipe by: Mabi David and Karla Rey of Me & My Veg Mouth
Photos by: Kimberly Sandie



  • 2 (8 ounce) blocks of tempeh, cut into ½ inch cubes
  • 4 tablespoons soy sauce
  • 1 to 2 tablespoons vinegar
  • About ½ cup ripe pineapple, cut into ½ inch chunks (if using from can, this is about 2 rings of pineapple slices)
  • ¾ cup (half a can) coconut milk
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, peeled and minced
  • ½ teaspoons peppercorns, crushed
  • Salt to taste
  • 1 to 2 dried bay leaves (optional)

Step-by-Step Instructions

Step 1

Make the marinade by mixing the soy sauce and garlic. Soak the tempeh for about 30 minutes.

Step 2

Heat the oil in a pan and fry the tempeh cubes until they are a little bit crunchy on the outside.

Step 3

Scoop out the minced garlic from the marinade and fry, in same pan as tempeh, until golden.

Step 4

Add in the pineapple and let cook for 2 minutes or so until pineapple has caramelized.

Step 5

Add the vinegar, then the coconut milk, crushed peppercorns and bay leaves.

Step 6

Lower the heat. Cook until coconut milk is slightly reduced.

Step 7

Adjust to taste and serve with rice!