This BBQ Jackfruit Sandwich with Grilled Pineapple and Cabbage Slaw is insanely delicious while still being nourishing!
Once summer hits, I want pretty much all of my meals to have something to do with the barbecue. Whether that means they’re actually cooked on the barbecue, or just doused in a delicious BBQ sauce-Bonus points if they’re also eaten outside.
One recipe that I haven’t tackled on my own is the BBQ Jackfruit Sandwich-Don’t get me wrong, I’ve had plenty of them at restaurants, but something about making them at home felt a little daunting-Until now! Honestly, this recipe was so much simpler to make than I imagined it would be. If you’ve never had BBQ jackfruit before, it has a similar texture and flavor to pulled-pork when its cooked, making it the perfect filling for sandwiches!
The BBQ jackfruit in this sandwich tastes amazing on its own, but I’ve elevated it even further by pairing it with grilled pineapple and a quick-pickled cabbage slaw, all on a delicious Silver Hills sprouted bun. The sweetness of the grilled pineapple pairs perfectly with the smokiness of the BBQ jackfruit, and the quick-pickled cabbage adds a delicious crunch. There’s no doubt that this recipe will be on repeat for me for the rest of the summer (and let’s be honest, into the winter, too!).
Why I love this BBQ Jackfruit Sandwich
- Despite looking super fancy, it’s seriously easy to make.
- The sprouted Silver Hills bun provides 5 grams of fiber and 10 grams of protein, which is welcomed, since jackfruit on its own isn’t high in protein.
- All of the components of the sandwich pair perfectly together. The smoky BBQ jackfruit, sweet grilled pineapple and crunchy quick-pickled cabbage on a delicious bun!
- It’s a surprisingly nutritious meal!
What is jackfruit?
You might be wondering what the heck jackfruit is, and where to get it. Jackfruit is a tropical fruit that’s native to South India and has been used in dishes or eaten on its own for many years. It has a very subtle pineapple, banana-like flavor, but mostly takes on the flavor of whatever it’s eaten with. This jackfruit recipe used canned jackfruit, which is accessible at most grocery stores nowadays, or at Asian grocery stores.
How to cook jackfruit
I recommend buying canned jackfruit, since the hard work of removing the flesh from the spiky outer coating of the fruit is done for you! I’ve used young green jackfruit in water in this recipe. Some canned jackfruit comes in syrup, which I don’t recommend for this recipe.
To prepare the jackfruit, start by draining and rinsing the jackfruit out of the can, then place in a large bowl. Use your hands or a fork to separate the jackfruit until you get a pulled-pork texture. You’ll notice that there are some woody parts-Remove these, as they’re pretty tough to eat.
Once the jackfruit is separated, add it to a pan with some olive oil to cook on its own for about 5 minutes. This helps to release some of the water so the jackfruit better absorbs the flavors of the BBQ sauce. After 5 minutes, add the BBQ sauce and sauté for another 20 minutes so all of the flavors can soak in. That’s it! You can tailor this method based on whatever you’re flavouring your jackfruit with.
Main ingredients
Silver Hills Sprouted Whole Grain Burger Buns: A good sandwich isn’t complete without a delicious bun, am I right? Silver Hills burger buns are my favorite because they’re made from sprouted grains and have a light, smooth and delicious flavor. Despite being light and fluffy, they’re packed with nutrition! Just one bun has 5 grams of fiber and a whopping 10 grams of protein, which is perfect for this recipe since jackfruit isn’t very high in protein. You can check out the Silver Hills buns that I’ve used here (they have hotdog buns, too!).
I opted to toast the bun on the barbecue until it was warm and lightly golden.
BBQ Jackfruit: Of course! Jackfruit coated in a delicious BBQ sauce, plus some extra spices and seasonings for a mouth-watering sandwich filling.
Grilled Pineapple: If you’ve never tried grilled pineapple before, you’re in for a treat! Grilling pineapple brings out the sweetness even more and adds a new depth of flavor.
Quick-Pickled Cabbage Slaw: My secret weapon for elevating any recipe! No need to make this days ahead of time, since this comes together in just 15-minutes!
Other toppings: I kept this BBQ Jackfruit Sandwich pretty simple, but feel free to add jalapeño, sliced carrot, or vegan mayo! The options are endless.
How to make this Jackfruit Sandwich with Grilled Pineapple and Cabbage Slaw
- Start by draining and rinsing your canned jackfruit. Place jackfruit in a large bowl, and use your hands or two forks to separate jackfruit until its the consistency of pulled pork. Discard any tough pieces.
- Add 1 tbsp olive oil to a large pan over medium heat. Cook jackfruit for 5 minutes with salt to release any excess water.
- Add barbecue sauce, smoked paprika, garlic powder and pepper. Cook for 20 minutes, stirring occasionally.
- Meanwhile, make the quick pickled cabbage. Slice cabbage thinly and place a medium bowl with salt and apple cider vinegar.
- Use hands to massage the cabbage for 2-3 minutes, until it starts to wilt. Let sit until the BBQ jackfruit is ready.
- Next, make the grilled pineapple. Preheat barbecue to medium heat. Cut pineapple into rounds, removing the core. Brush with olive oil on each side, then place on the barbecue.
- Let cook over medium heat for 10-15 minutes, flipping half way between. Be careful not to flip too early, as you won’t get the grill marks and the pineapple may stick.
- Warm Silver Hills Burger Buns over the barbecue for 2-3 minutes, until lightly golden brown.
- Once pineapple is cooked and BBQ jackfruit is ready, assemble the sandwiches by placing a grilled pineapple ring on the bottom, jackfruit in the middle, and cabbage slaw on top. Feel free to add vegan mayo, jalapeño slices or any other toppings you’d like. Serve and enjoy!
Storing leftovers
Store leftover BBQ jackfruit in an airtight container in the fridge for 3-4 days. If you have leftover grilled pineapple, I recommend storing that in a separate airtight container in the fridge. It will probably last 1-2 days. Any leftover quick-pickled cabbage slaw can be stored in a separate airtight container for up to 5-7 days!
Recipe Notes
- If you don’t have a grill, feel free to cook the pineapple in a pan over medium heat for 10 minutes, flipping half way through.
- I have a homemade BBQ sauce recipe if you’d prefer to make your own!
I hope you love this BBQ Jackfruit Sandwich with Grilled Pineapple and Cabbage Slaw recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me and Silver Hills on Instagram if you try these out, I’d love to see a photo!
BBQ Jackfruit Sandwich with Grilled Pineapple and Cabbage Slaw
Equipment
- Barbecue or Grill Pan
Ingredients
- 1 package Silver Hills Sprouted Whole Grain Burger Buns
For the BBQ Jackfruit
- 40 oz canned jackfruit
- 1 tbsp olive oil
- 3/4 cups BBQ Sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/2 tsp pepper
For the Cabbage Slaw
- 2 cups thinly sliced purple cabbage
- 3 tbsp apple cider vinegar
- 1/2 tsp salt
For the Grilled Pineapple
- 6 pineapple rings (about 1/2 pineapple)
Instructions
- Start by draining and rinsing your canned jackfruit.
- Place jackfruit in a large bowl, and use your hands or two forks to separate jackfruit until its the consistency of pulled pork. Discard any tough pieces.
- Add 1 tbsp olive oil to a large pan over medium heat. Cook jackfruit for 5 minutes with salt to release any excess water.
- Add barbecue sauce, smoked paprika, garlic powder and pepper. Cook for 20 minutes, stirring occasionally.
- Meanwhile, make the quick pickled cabbage. Slice cabbage thinly and place a medium bowl with salt and apple cider vinegar.
- Use hands to massage the cabbage for 2-3 minutes, until it starts to wilt. Let sit until the BBQ jackfruit is ready.
- Next, make the grilled pineapple. Preheat barbecue to medium heat. Cut pineapple into rounds, removing the core. Brush with olive oil on each side, then place on the barbecue.
- Let cook over medium heat for 10-15 minutes, flipping half way between. Be careful not to flip too early, as you won't get the grill marks and the pineapple may stick.
- Warm Silver Hills Burger Buns over the barbecue for 2-3 minutes, until lightly golden brown.
- Once pineapple is cooked and BBQ jackfruit is ready, assemble the sandwiches by placing a grilled pineapple ring on the bottom, jackfruit in the middle, and cabbage slaw on top. Feel free to add vegan mayo, jalapeño slices or any other toppings you'd like. Serve and enjoy!
More recipes like this BBQ Jackfruit Sandwich
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Pineapple BBQ Tofu Skewers [Vegan + Gluten-Free]
Vegan Buffalo Cauliflower Tacos
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