Drain and rinse jackfruit. Using paper towel, dry to remove any excess water. Weigh dried jackfruit, you will need 400g; discard any excess.
In a small mixing bowl, stir together, sugar, paprika, garlic salt, pepper, and chilli. Place jackfruit into spices and toss to coat.
Heat oil to medium in a small frying pan. Place coated jackfruit into pan, stir fry 2min. to cover in oil.
Add BBQ sauce and approx. ½ cup water to make a thin sauce. Reduce heat and simmer 30min., half way during this time, break up jackfruit pieces with a spoon so they are shredded in texture.
Serve over low protein rice, as a filling for a low protein sandwich, or with fresh green salad leaves.
Left over jackfruit stores well in an airtight container, in the refrigerator for 2-3 days.