Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside.
Add the onions, bell pepper, and ½ cup pineapple to the pan and heat for 5-10 minutes, until the onion is fragrant translucent.
While the vegetables are cooking, mix together the coconut milk, broth soy sauce, ginger, and garlic in a small bowl.
Add the tempeh back into the pan along with the coconut milk mixture and the crushed red pepper, if using. Bring to a boil. Stir, reduce heat to low and partially cover. Simmer for 5 to 8 minutes, until heated throughout.
While the dish is simmering, mix together the scallions, cilantro, chile, and remaining pineapple in a small bowl.
Divide the tempeh and vegetable mixture among serving dishes, and serve with cooked rice and pineapple salsa. Serve hot.