This dish is a delicious version of sweet and sour, its fast and easy. A perfect Friday night meal. Prep the Quorn marinade and store in the fridge ready to sauté.
Place the Quorn Pieces, pineapple, BBQ sauce, lime juice and chilli flakes in a bowl. Mix well to coat.
Heat a drizzle of olive oil in a frying pan over a medium heat. Add the diced peppers and sauté for 5 minutes.
Add the marinated Quorn Pieces and two tablespoons of water. Sauté for a further 5 minutes.
Cook the rice as per pack instructions. Drain and stir through the chopped coriander.
Spoon the rice into warmed serving bowls and add a dollop of BBQ Quorn pieces. Garnish with sliced spring onion, some more coriander and a scattering of sesame seeds.
Meal Prep Tip: Re-heat the Quorn Hawaiian BBQ pieces in a non-stick frying pan for 8-10 minutes adding a splash of water if necessary. Ensure piping hot and serve with rice, coriander, spring onion and sesame seeds.
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