Seitan Tacos With Grilled Pineapple

With the temperatures outside rising as we head closer towards summer we’ve been on the search for lighter recipes than usual. After all, the freshness of in season fruits and vegetables can feel just as luxurious and decadent as the comfort food we seek during the fall and winter.

We worked on developing a great comfort food recipe that won’t weigh you down during a heatwave. After a lot of experimentation we came up with our Seitan Tacos with Grilled Pineapple recipe. The marinade is refreshing and light, and the grilled seitan has the vibe of a carnitas taco. Grilled pineapple, and a splash of lime add some fruity freshness to the mix.

These tacos pair well with a side of elote, grilled corn with herbed butter, or more tacos! As always, tacos go great with your favorite Mexican beer or soda. You can top your tacos with guacamole, and/or have it as a side. Make your own guac, or buy it at the store. Just make sure you check the label to make sure it’s vegan. Some guacamole can contain dairy products.

Seitan Tacos With Grilled Pineapple

  • Servings: 4-6
  • Difficulty: easy
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You’ll need skewers to grill your taco ingredients.

Taco Marinade

  • 1/4 cup tamari
  • 3 tbsp lime juice
  • 1 tbsp vegan worcestershire sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp crushed red pepper flake


  • 8″ tortillas
  • 16 oz seitan (2 packs of Upton’s Naturals)
  • 1/2 red onion
  • 1 cup pineapple chunks
  • butter lettuce
  • vegan sour cream (optional)
  • guacamole (optional)
  • additional lime juice for flavor (optional)


  1. Combine ingredients for the marinade in a bag, or container.
  2. Break the seitan down into chunks that are bite sized, but still large enough to skewer.
  3. Cut onion down into pieces that are large enough to skewer.
  4. You can either purchase pre-sliced pineapple, or cut down a whole pineapple. Either way cut the rings down into smaller chunks.
  5. Combine onion, pineapple, and seitan in the marinade. Refrigerate for at least one hour, or over night.
  6. Place onion and pineapple on skewers together. They will require less cook time than the seitan.
  7. Skewer the seitan pieces. The seitan pieces will take about 10-15 minutes on the grill.
  8. Put the onion and pineapple skewers on the grill when you are about halfway through cooking the seitan.
  9. Remove from heat, and remove from skewers.
  10. Assemble your tacos with the seitan-onion-pineapple mixture topped with some lettuce, guacamole, sour cream, and your favorite hot sauce. Finish it off with an additional splash of lime.

Beyond Beef Taco Burger

When I think of my favorite comfort foods both burgers and tacos come to mind. They’re usually a quick, easy dinner. They have that fatty delicious flavor of any good comfort food that feels like a warm hug. While they may be unhealthy in nature both foods allow you the option to load them up with a number of veggies of your choosing. So, maybe they’re not the healthiest option, but they can also be a great vessel to get in some extra servings of fruits and vegetables.

I’d like to thank whatever genius of a human being created the taco pizza for my inspiration on this one. The taco pizza informed me from a young age that you can make anything into a pizza if you use a little imagination. Then I thought: “Why not make everything into a taco?” I’ll admit this line of thinking is perhaps a bit more redundant and a little less possible than making all of our comfort foods into a pizza, but it did give me the epiphany to create the taco burger.

After creating the taco burger I did a quick google search that informed me the taco burger may be less original of an idea than I thought in the heat of the moment. Nevertheless, it was delicious, and I’d like to share our version of it with the world. I think perhaps my biggest takeaway from all of this, aside from reaffirming that their are few truly original ideas, is that maybe I should make more classic dishes into burgers.

This recipe melds the best elements of a burger with the flavors of a taco. It has the char from the grilled burger, the heat from the taco seasoning, the freshness from the salsa and sour cream, and the creamy fattiness of the avocado. We recommend serving it up with a side of vegan elote, and your favorite Mexican beer or soda.

Beyond Beef Taco Burger

  • Servings: 1
  • Difficulty: easy
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You can use store bought taco seasoning if you’d prefer. Ignore the seasoning ingredient list if this is the case.

Seasoning Ingredients

  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp ground sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper

Ingredients for Burger and Toppings

  • vegan hamburger bun
  • 1/4 lb beyond meat
  • 1/2 small avocado (sliced)
  • 1/4 cup butter lettuce
  • 2 tbsp salsa
  • 2 tbsp sour cream
  • 2-4 rings of red onion (optional)
  • 1 tsp Cholula or other hot sauce
  • 1 lime (optional)


  1. In a small bowl mix together all Taco Seasoning ingredients.
  2. Form patties into desired size and shape, and rub with taco seasoning ingredients.
  3. If you’d like you can grill your avocado. Cut it in half, but keep the halves intact, and place on the grill.
  4. Slice down red onion into rings, and grill for a few minutes. You can also keep the red onion raw if you prefer.
  5. If you want to splash a little lime juice on your burger you can grill the lime now to enhance the flavor. Halve the lime before placing each side face down on the grill.
  6. Cook your burger patty for about 4 minutes on either side on the grill or in a skillet.
  7. Slice down your avocado, and prepare your bun. Spread sour cream on the bun and place lettuce, burger patty, red onion, avocado, and salsa down in that order.
  8. If desired, drizzle with a little Cholula or other hot sauce before serving, and add a splash of fresh lime juice.