BBQ Jackfruit With Grilled Pineapple
This is so easy and quick to make. Even though there are only five ingredients, the sweet caramelized pineapple and the hot and spicy chipotle BBQ sauce make it taste like there’s a lot going on. You get a bit of sizzle and sweet in every delicious bite.
2 (14-oz [400-g]) cans of young jackfruit, drained and rinsed
4 cups (960 ml) of vegetable broth
1 small pineapple
1 tbsp (15ml) of vegetable oil
2 cups (480ml) of chipotle BBQ sauce
4 hamburger buns
Shredded green or red cabbage
In a medium saucepan, bring the broth to a boil and reduce to a low simmer. Add the jackfruit to the broth and simmer for 20 minutes.
While the jackfruit is simmering in the broth, slice 3 round ½-inch (13-mm)-thick pieces of pineapple and remove the skin. Brush the oil on the grill pan or skillet and heat it on medium heat. When the pan is hot, add the pineapple and grill for approximately three to four minutes per side, or until it’s nicely seared and you can see caramelised grill marks. Then, coarsely chop the pineapple.
When the jackfruit is finished simmering, drain the broth and shred the jackfruit with a fork or pulse in a food processor about six to ten times. It should resemble pulled meat.
Bring the BBQ sauce to a boil in a saucepan over medium-high heat and add the jackfruit and pineapple. Stir to combine and reduce the heat to a low simmer. Cook for 20 minutes, stirring frequently.
Put the BBQ jackfruit on the hamburger bun and top with the shredded cabbage.
Recipe courtesy of Great Vegan BBQ Without A Grill by Linda Meyer & Alex Meyer
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at firstname.lastname@example.org.