Make our Fiery Jerk Jackfruit

Tender, fiery pulled jerk jackfruit, paired with a cooling coconut black rice, kidney beans and green peas...a flavour-packed delight.

Jackfruit, the wonder fruit - the young variety perfect for adding texture to savoury dishes like BBQ pulled jackfruit and our fiery jerk dish, but once ripe, this vibrant fruit can be enjoyed as is, just like a mango or pineapple.

Tender jackfruit, roasted in our fiery jerk sauce and shredded, perfectly paired with cooling coconut black rice, kidney beans and green peas.

We paired up with our friends at and made an easy-to-follow video guide you through the process - you can find the full ingredients list and method below.

Serves: 2 | Time: 50 minutes


Jerk sauce

  • 2 scotch bonnet chilies
  • 2 cloves garlic
  • 2 inch piece ginger, chopped
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 4 tbsp tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1 tbsp soft brown sugar
  • 1 tbsp allspice
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 1/2 cup water
  • 3 spring onions


  • 1 can young green jackfruit (in water or brine)
  • 1 cup kidney beans, cooked
  • 1 cup green peas
  • 1 yellow pepper, diced
  • 2 cups baby spinach

Black Rice

  • 2/3 cup black rice
  • 1/3 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt


  1. Pre-heat the oven to 200°C. Add all the ingredients for the sauce into a blender and blitz until smooth.
  2. Drain the jackfruit and transfer into a baking dish, pour over the sauce and stir to combine, cover with foil and cook for 40-45 minutes at 200°C. Then shred the jackfruit using two forks and stir through the baby spinach.
  3. Add the rice, coconut milk and water to a pan, place a lid on top and boil for 25-30 minutes, until the rice is tender and the liquid has been absorbed, then season with salt and stir through the kidney beans and green peas.
  4. Serve up the rice and jackfruit with a garnish of diced yellow pepper.
  5. Live fully