4 whole wheat pita pockets, warmed and split1 tbsp. olive oil1 small yellow onion, diced2 garlic cloves, minced6 oz. button or cremini mushrooms, chopped1 green bell pepper, finely diced1 8 oz. package tempeh1-2 tbsp. Jerk seasoning (I use Penzeys)1 small (4-6) oz. can pineapple tidbits in juiceBlack pepperSliced roma tomatoes1/4 c. Greek yogurt2 tbsp. prepared pesto
In a large skillet, heat olive oil over medium heat.Add onion, garlic, mushrooms and bell pepper.Saute' for 10 minutes, or until water has cooked out and vegetables begin to caramelize.Crumble in tempeh, add jerk seasoning, stir well.Loosely drain excess juice from pineapples into a dish, reserve.Add pineapple to skillet, stir well, taste and season with pepper or more jerk seasoning (if your jerk seasoning is salt free, you may need to add salt)If mixture is dry, add a bit of reserved juice.Spoon mixture into pita pockets, top with tomato slices.In a small dish, mix yogurt and pesto, drizzle over pitas and serve immediately.