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 it’s the consistency of pulled pork. You'll notice that there are some woody parts—remove these, as they're pretty tough to eat.
Once the jackfruit is separated, heat 1 tablespoon of olive oil in a pan over medium heat. Add the jackfruit to the pan and cook on its own for about 5 minutes. This helps to release some of the water so the jackfruit better absorbs the flavours of the BBQ sauce.
After 5 minutes, add the BBQ sauce, smoked paprika, garlic powder and pepper. Sauté for another 20 minutes, stirring occasionally so all of the flavours can soak in. Remove from heat and set aside.
For the quick-pickled cabbage slaw:
While the jackfruit cooks, make the quick-pickled cabbage slaw. 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 and grilled pineapple are ready.
For 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 halfway. Be careful not to flip too early, as you won't get the grill marks and the pineapple may stick.
For the sandwiches:
Warm your sprouted whole grain 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!- **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 flavour. If you don’t have a grill, feel free to cook the pineapple in a pan over medium heat for 10 minutes, flipping halfway through.- **Other toppings:** I’ve kept this BBQ Jackfruit Sandwich pretty simple, but feel free to add jalapeño, sliced carrot, or vegan mayo. The options are endless!
BBQ Jackfruit Sandwich with Grilled Pineapple and Quick-Pickled Cabbage Slaw https://silverhillsbakery.ca/bbq-jackfruit-sandwich-with-grilled-pineapple-and-quick-pickled-cabbage-slaw/ May 4, 2022