Tempeh, Pineapple and Green Pepper Stir-Fry w/ Sweet and Spicy Glaze

I invented this recipe as a way to use up some leftover kebob ingredients. Pineapple and green pepper are two of my favorite combinations (when are they coming out with that flavor ice cream, anyway?) throw in some tempeh, and you can forget about it. Yum! This makes about two or three servings; you can increase the yield as needed.
Ingredients:
* 1 cup tempeh, plain or marinated, cut into bite-size cubes
* 1 green bell pepper, cut into bite-size pieces
* 1 cup fresh pineapple, cut into bite-size chunks
* 2 teaspoons olive oil or canola oil
For the glaze:
* 1 tablespoon orange juice concentrate
* 1 teaspoon fresh ginger, minced
* 1 garlic clove, minced
* pinch of red pepper flakes, or to taste
* 1 tablespoon Braggs or lite soy sauce
* 1/3 cup water
* 1/4 teaspoon cornstarch or arrowroot powder
Heat the oil in a large saute pan over medium-low heat. Add the tempeh and cook (without stirring) on at least two sides until starting to turn golden brown, about 5 minutes. Add in the green pepper and pineapple and cook another 10 minutes, until the sides are browned and pineapple is caramelized. Meanwhile, mix all the glaze ingredients together in a small bowl. When the tempeh, pineapple and pepper are cooked through, add the glaze. Stir almost continually until the glaze is thickened and shiny, about 4 minutes. Serve over rice or quinoa.