This BBQ Jackfruit Sandwich with Grilled Pineapple and Cabbage Slaw is insanely delicious while still being nourishing!
Adapted from an article originally published on: https://www.tastingtothrive.com/2021/08/04/bbq-jackfruit-sandwich/
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 flavour to pulled pork when its cooked, making it the perfect vegan 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!).
(A good sandwich isn’t complete without a delicious bun, am I right? Silver Hills burger buns are my favourite because they’re made from sprouted grains and have a light, smooth and delicious flavour. Despite being light and fluffy, they’re packed with nutrition! Just one bun has 5 grams of fibre and a whopping 10 grams of protein, which is perfect for this recipe since jackfruit isn’t very high in protein. I opted to toast the bun on the barbecue until it was warm and lightly golden).
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 fibre 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 make it 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 flavour, but mostly takes on the flavour of whatever it’s eaten with. This jackfruit recipe uses canned jackfruit, which is accessible at most grocery stores nowadays, or at Asian grocery stores.
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.
Lauren McNeill is a Registered Dietitian who specializes in plant-based nutrition based in Toronto, Ontario. She runs a virtual private practice, Tasting to Thrive, and online program where she helps those who are vegan, vegetarian or just wanting to incorporate more plant-based foods into their everyday eating patterns. She holds a Masters of Public Health in Nutrition and Dietetics with a collaborative specialization in Women’s Health and has a cumulative social media audience of over 75 thousand.