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
This bowl screams warm summer weather. Sizzle free-range British pork strips in a punchy chipotle and tamari barbecue sauce. Pair with a fibre-rich rice salad, studded with sweet pineapple, golden sweetcorn and crunchy carrots. Zingy fresh lime to get it a citrussy kick.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tomato purée (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime (use half)
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (use half) (brown rice (100%))
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper (use half)
- 1 x 150g free-range pork strips
- 2 tsp smoked paprika (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 574
Protein: 42g
Carbs: 61g
Fat: 17g
Ingredients
- 1 pepper
- 140g sweetcorn (sweetcorn, water, salt)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 2 tbsp tomato purée
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 300g free-range pork strips
- 1 carrot
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp smoked paprika
- 80g brown rice (brown rice (100%))
- 1 unwaxed lime
Nutritional Information
Calories: 608
Protein: 43g
Carbs: 61g
Fat: 21g
Chipotle Barbecue Pork with Pineapple Rice Salad
This bowl screams warm summer weather. Sizzle free-range British pork strips in a punchy chipotle and tamari barbecue sauce. Pair with a fibre-rich rice salad, studded with sweet pineapple, golden sweetcorn and crunchy carrots. Zingy fresh lime to get it a citrussy kick.
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Cooking Instructions
- Bring a 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 coat with the paprika and half the ginger and garlic paste. Set aside. Drain half the pineapple (reserving the juice).
- Make the barbecue sauce; in a small bowl, combine the chipotle, tomato puree, tamari, remaining ginger and garlic paste and 80ml pineapple juice (40ml for 1 person).
- Heat a large frying pan with 1/2 tbsp oil on high heat. Add the pork and cook for 2-3 mins, until golden. Add the barbecue sauce and simmer for 2-3 mins, until the sauce thickens and the pork is cooked through.
- Drain the sweetcorn. Thinly slice the pepper. Coarsely grate the carrot. In a large bowl, combine the sweetcorn, pepper, carrot, pineapple chunks, chilli paste (to taste), cooked rice, juice from the lime and 1 tbsp olive oil. Season with sea salt and mix to combine.
- Serve the rice salad in bowls and top with the pork, spooning over any remaining sauce.
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