Chipotle Barbecue Pork with Pineapple Rice Salad

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	574Kcal
	451kJ	2401kJ
Fat	3.2g	17g
of which saturates	0.7g	3.6g
Carbohydrates	12g	61g
of which sugars	4.6g	24g
Protein	8.0g	42g
Salt	0.39g	2.1g
Fibre	1.7g	9.3g

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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	608Kcal
	474kJ	2543kJ
Fat	3.9g	21g
of which saturates	0.8g	4.1g
Carbohydrates	11g	61g
of which sugars	4.6g	24g
Protein	7.9g	43g
Salt	0.38g	2.1g
Fibre	1.7g	9.3g

Back

High protein 7 plants Low sat fat

Chipotle Barbecue Pork with Pineapple Rice Salad

Prep time: 15 mins

Total time: 35 mins

Cuisine: American

Food group: Pork

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.

Cooking Instructions

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.

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.