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.
Chipotle Barbecue Pork with Pineapple Rice Salad
All your favourite smoky, sweet, BBQ flavours. Sizzle free-range British pork strips in a hot chipotle barbecue sauce. Serve with a bowl of colourful rice, studded with pineapple, sweetcorn, crunchy carrots and peppers. Add a spritz of lime for freshness and extra chilli paste for kick!
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 carrot
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 2 pepper
- 140g tinned pineapple (pineapple, pineapple juice)
- 2 tbsp tomato purée
- 500g free-range pork strips
- 280g sweetcorn (sweetcorn, water, salt)
- 2 tsp smoked paprika
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 521
Protein: 36g
Carbs: 57g
Fat: 15g
Chipotle Barbecue Pork with Pineapple Rice Salad
All your favourite smoky, sweet, BBQ flavours. Sizzle free-range British pork strips in a hot chipotle barbecue sauce. Serve with a bowl of colourful rice, studded with pineapple, sweetcorn, crunchy carrots and peppers. Add a spritz of lime for freshness and extra chilli paste for kick!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Drain then rinse under cold water.
- Place the pork in a bowl and mix with the paprika and half the ginger & garlic paste. Leave to marinate. Drain the pineapple chunks into a bowl (reserving the 100ml pineapple juice for later).
- Make the barbecue sauce; in a small bowl, combine the spicy chipotle (to taste), tomato puree, tamari, remaining ginger & garlic paste and 100ml pineapple juice.
- Heat a large frying pan with 1 tbsp oil on high heat. Add the pork and cook for 2-3 mins, until golden. Add the barbecue sauce and simmer for 3-4 mins, until the sauce thickens and the pork is cooked.
- Make the rice salad; drain the sweetcorn. Thinly slice the pepper. Coarsely grate the carrots. In a large bowl, combine all the veg with the cooked rice. Stir in the chilli paste (to taste), juice from the lime and 1 tbsp olive oil. Mix well and season with sea salt to taste.
- Serve the rice salad in bowls. Top with the pork, spooning over any remaining barbecue sauce.
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