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BBQ Jackfruit

Yield6 Servings

From India to North America, jackfruit lends itself to countless variations. Go as spicy or smoky as you like in this unique sandwich!

BBQ Jackfruit Acooba Recipe

 6 cans young green jackfruit, in brine (20 oz. each)
 3 tablespoons dark brown (muscovado) sugar
 3 teaspoons garlic powder
 3 teaspoons onion powder
 3 teaspoons smoked paprika powder
 ¾ teaspoon dry mustard powder (optional)
 Pinch cayenne pepper (or to taste)
 Vegetable oil for pan-frying
 3 cups of your preferred barbeque (BBQ) sauce, plus more for serving
 Water to thin, as needed (up to ¼ cup or 59ml)
 3 teaspoons molasses (optional for rich color and deeper flavor)
 3 teaspoons liquid mesquite smoke (optional)
1

Drain and rinse jackfruit. Cut off the center “core” portion of each piece. Squeeze jackfruit with hands to remove excess water. Pat dry with paper towels and place in a large mixing bowl.

2

Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine.

3

Heat 1 or 2 tablespoons vegetable oil in a skillet on medium-high heat. Add jackfruit and toss to coat with oil. Cook, stir-fry style, for 4 or 5 minutes until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water.

4

Turn down heat. Cover and cook for 25 minutes, stirring occasionally.

5

Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly.

6

Remove from heat. Serve hot on a bun with additional sauce.

(Inspired by Blissful Basil and Minimalist Baker) Presented by Chef Acooba Scott at Veggie Fest 2016

Serves 6

Nutrition Facts

Servings 18