Pulled BBQ Jackfruit

Jackfruit isn’t readily available in the UK and is usually grown in tropical parts of the world, however you should be able to pick up a tin of it in the world food aisle of a larger supermarket. Mine cost less than £1.50 and I got 3 meals out of it! Although it naturally has a slightly sweet taste (it’s part of the same family as figs, mulberries and breadfruit) it works well with savoury flavours and is often used in place of pork and tuna.

I paired this meal with some simple fried plantains, brown rice and a simple side salad. It came in at a total of 18g of protein and only 8g of fat – which isn’t bad if you ask me!

Servings: 2


  • 115g brown rice, cooked to instructions
  • Spray oil
  • 1 tsp minced garlic
  • 1 red chilli, deseeded and sliced
  • 150g jackfruit, shredded
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 50g sweetcorn (you can add more)
  • 40g Jerk BBQ sauce (about 3 tbsp)


  1. Start by putting the rice on and cooking according to the packet instructions
  2. Heat a little spray oil in a pan and add the garlic. Fry for 2 minutes before adding the chilli, jackfruit and red onion. Fry for another couple of minutes then add the red pepper.
  3. Fry until everything becomes soft, then stir in the sweetcorn and BBQ sauce
  4. Serve with the rice and garnish with coriander

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