BBQ Jackfruit Sandwiches

Here’s how to make plant-based BBQ with shredded jackfruit! These BBQ jackfruit sandwiches are loaded with BBQ flavor and so easy to make. Plus they looks and taste like the real deal!

Remember my hearts of palm BBQ sandwiches I made? After posting that so many of you said you have used jackfruit to make bbq as well! I knew I had to dig into it more and give it a try. It’s texture is comparable to shredded meat, even more so than hearts of palm so it works great as a meat alternative.

To say I’m excited about sharing this BBQ jackfruit recipe would be a huge understatement. I have been brainstorming and working on developing this recipe for a couple months now and it’s finally here!

Bowl of BBQ jackfruit in a bowl, resting on a folded kitchen towel. A wood spoon is on the side of the bowl.

What is Jackfruit?

If you want the full breakdown check out this jackfruit 101 post to learn more about this awesome fruit that is making waves in the plant-based food space! I’ll give you the cliff notes here:

  • Jackfruit is super sweet when it’s ripe but when it’s unripe it has a mild flavor that takes on the flavors of the dish.
  • The texture of jackfruit is similar to shredded meat which makes it a great plant-based meat alternative.
  • It’s low in calories but high in antioxidants, fiber, potassium and vitamin C. It doesn’t have a lot of protein so be sure to pair it with higher protein foods for a full meal.
tip!
You'll find pre-packed jackfruit either near the tofu and tempeh in a cooler by the produce or in a can near other canned goods.  

Here’s What You Need:

  • jackfruit – get 1 can of green/unripe jackfruit that is packed in water.
  • olive or avocado oil – to sauté the onion and garlic in.
  • vegetables – onion and garlic to add a delicious savory flavor base!
  • seasonings and spices – paprika, brown sugar, chili powder, onion powder, garlic powder, cayenne pepper, sea salt and pepper.
  • BBQ saucemake your own or use store-bought.

I love this recipe because it’s layered with flavor! You start by sautéing the onion and garlic. Then you add the jackfruit along with the spices – it’s almost like a dry rub base! Lastly, you’ll mix in the BBQ sauce and you’ve got flavor on flavor on flavor!

Bowl of BBQ jackfruit in a bowl, resting on a folded kitchen towel.

Serving & Storage Suggestions

I love eating this on a bun like a pulled pork sandwich! Highly recommend topping it with coleslaw and pickled onions. This would also be delicious as BBQ tacos or wraps. You can’t go wrong!

Store any leftovers in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing as the texture would change when frozen and thawed.

More Plant-Based BBQ Recipes You Might Enjoy:

If you make this recipe:

Please leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers! We appreciate it so much.

Bowl of BBQ jackfruit in a bowl, resting on a folded kitchen towel. A wood spoon is on the side of the bowl.

BBQ Jackfruit

Brittany Mullins
This BBQ jackfruit looks just like real deal shredded BBQ and it’s loaded with BBQ flavor. Use as a meatless option in your favorite BBQ recipes! 
3.73 from 11 votes
Prep Time 5 mins
Cook Time 10 mins
Course Lunch/Dinner
Cuisine American
Servings 2
Calories 339 kcal

Ingredients
  

  • 1 14 oz can green/unripe jackfruit packed in water
  • 2 teaspoons olive or avocado oil
  • 1/3 cup onion chopped
  • 2 cloves garlic minced
  • 1 Tablespoon paprika
  • 1/2 Tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • pinch of cayenne pepper
  • 1/4 cup BBQ sauce store-bought is fine*

Instructions
 

  • Drain jackfruit and break apart pieces by hand until shredded.
  • Heat a medium/large skillet over medium heat. Add 2 teaspoons of oil. Once hot, add onion and garlic and cook until fragrant, about 5 minutes. Season with a little salt and pepper and stir occasionally so the garlic doesn’t burn.
  • While onions and garlic are cooking, combine BBQ spices (paprika, brown sugar, chili powder, onion powder, garlic powder and sea salt) in a small bowl.
  • Add shredded jackfruit and spices into the skillet. Toss well to combine. Turn heat to low and let jackfruit cook for 1-2 minutes with the spices before adding BBQ sauce. Coat jackfruit in the sauce and cook for another 3-4 minutes, until jackfruit is warm throughout. Serve warm.

Notes

*For store-bought BBQ sauce I like Annie’s and Simple Girl.

Nutrition

Serving: 1/2 of recipeCalories: 339kcalCarbohydrates: 71gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 507mgPotassium: 252mgFiber: 3gSugar: 6g
Keyword barbecue, BBQ jackfruit, jackfruit, vegan
Tried this recipe?Let us know how it was!
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Recipe Rating




    19 comments
    1. Taza G.
      April 11, 2021 AT 2:26 pm

      5 stars
      Love this version of BBQ jackfruit! I make it in a cast-iron skillet, and put it under the broiler for 5-7 minutes at the end to gently char everything.

      1. Brittany Mullins
        April 12, 2021 AT 12:09 pm

        So glad you loved this recipe, Taza! Thanks for coming back to leave a review. I really appreciate it.

    2. Jazz
      February 24, 2021 AT 7:38 am

      1 star
      It was so bland and so spicy at the same time

      1. Brittany Mullins
        February 24, 2021 AT 3:48 pm

        So sorry you didn’t love this recipe. Did you change anything?

    3. Ronnie
      January 27, 2021 AT 12:34 pm

      You forgot to use the cayenne 😉

    4. Brenda
      May 2, 2020 AT 1:40 am

      Delicious, even my non-vegan husband enjoyed it!

    5. Katharine Forsyth
      February 15, 2020 AT 9:53 pm

      Just made this tonight – my first time making jackfruit. I had jackfruit loaded fries at a vegan cafe a while ago, and it was so YUMMY that I became obsessed with making my own.

      It turned out pretty well! Maybe a bit spicy for me, but that’s probably personal preference. Next time I’ll leave out the chilli powder and paprika. I also left out the onion as I don’t like it.

      I found I had to cook it longer than the recipe said, as some bits weren’t as soft as they should be after the few minutes you suggest. I left it cooking on a very low heat for another 15 mins or so. Otherwise, I’d say this is definitely a win!

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