Tempeh Fajitas

• 1 (8 ounce) package five-grain tempeh
• 1 cup pineapple juice
• 1/4 cup low sodium soy sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons ground cumin
• 2 teaspoons canola oil
• 1/2 teaspoon fresh ground black pepper, divided
• 1 garlic clove, minced
• 2 cups vertically sliced onions (1/2-inch slices)
• 1 1/2 cups slice green bell peppers (1/2-inch-thick slices)
• cooking spray
• 1/4 teaspoon salt
• 4 (8 inch) whole wheat tortillas
• 1/4 cup salsa

1. Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
2. Prepare grill.
3. Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
4. Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.

pineapple juice, soy sauce, lime juice, ground cumin, canola oil, fresh ground black pepper, garlic, onions, green bell peppers, cooking spray, salt, whole wheat tortillas, salsa

Taken from www.food.com/recipe/tempeh-fajitas-348825 (may not work)