This was an easy weeknight meal. I just bought 16 oz of whole foods pineapple salsa and mixed it with 1 lb cubed raw tempeh in a ziplock for 24 hours.
The next day I cut a large onion into slivers and opened and drained a can of pineapple chunks. I mixed the three items in a large oven dish and cooked at 400 for 40 minutes. I served it over rice.