The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & Sour Jackfruit with Brown Basmati Rice & Pineapple
It's your favourite Chinese takeaway – made vegan. Toss organic Sri Lankan jackfruit with crunchy peppers, onions and juicy pineapple. A moreish sweet & sour sauce of maple, tamari, ketchup and vinegar make it sticky and delicious. Crunchy cashews on top and steamed brown basmati on the side for fibre.
Ready in 20
7 plants
Low sat fat
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 60g cashew nuts (Nuts)
- 2 tbsp cornflour
- 140g tinned pineapple (pineapple, pineapple juice)
- 2 tbsp maple syrup (maple syrup(100%))
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 440g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 3 spring onion
- 1 pepper
- 2 pepper
Nutritional Information
Calories: 454
Protein: 9.6g
Carbs: 61g
Fat: 18g
Sweet & Sour Jackfruit with Brown Basmati Rice & Pineapple
It's your favourite Chinese takeaway – made vegan. Toss organic Sri Lankan jackfruit with crunchy peppers, onions and juicy pineapple. A moreish sweet & sour sauce of maple, tamari, ketchup and vinegar make it sticky and delicious. Crunchy cashews on top and steamed brown basmati on the side for fibre.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a small bowl & a sieve
Get started
- Dice the peppers in 2cm chunks. Cut the spring onions into thirds. Drain and rinse the jackfruit
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and spring onion to the pan, and cook for 5-7 mins, until softened
Make the sweet & sour sauce
- Meanwhile, to the small bowl, add the ketchup, tamari, vinegar and maple syrup. Mix well to combine
Build the dish
- Add the sauce to the veg pan, along with the jackfruit and pineapple chunks (with their juice). Lower the heat to medium
- Reusing the small bowl, dissolve the cornflour in 3 tbsp cold water. Stir into the sauce and simmer for 5-6 mins, until thickened
Toast the cashews & heat the rice
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Season with salt, remove from the pan and set aside
- Reheat the pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- Serve the sweet & sour jackfruit into bowls, with the rice alongside. Scatter over the toasted cashews
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