Heat a large pan on medium-high heat with a few teaspoons of vegetable oil.
Toss seitan chunks with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the seasoned seitan to the pan and cook for a few minutes until crispy and golden.
Toss the seitan with the bbq sauce and turn off heat.
In a well oiled grill pan over medium-high heat, grill the pineapple for 1-2 minutes per side until grill marks are visible.
Mix the green and purple cabbage with the vegan mayo, lemon juice, and a pinch of salt & black pepper.
Add the bbq seitan, grilled pineapple rings, cabbage slaw, and fresh cilantro to a toasted burger bun and enjoy!