- 2 20-ounce cans young green jackfruit in water or brine
- 2 tbsp oil
- ¼ white onion, diced
- ¾ cup bbq sauce, plus more for topping
- 4 pineapple rings, sliced ¼ inch (cored)
- 4 buns (toasted or grilled)
- ½ red onion sliced
BBQ Spice Blend
- ¼ cup brown sugar
- 2 tsp garlic powder
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- ¼ tsp cayenne pepper
Directions
- If jackfruit is in water, drain, thoroughly dry, move to step 2. If jackfruit is in brine, rinse, dry with clean towel.
- Remove core, hard parts, dense portions, seed like portions of jackfruit.
- With your hands or a fork, string/pull jackfruit apart. Set aside
- Mix the BBQ spice blend in a separate bowl. Add brown sugar, garlic powder, paprika, cumin, salt, pepper, chili powder, and cayenne. Then add to jackfruit and toss thoroughly to combine. In the meantime, heat a large skillet over medium heat.
- Add oil to hot skillet, sauté onion until slightly translucent. Add jackfruit for 5 minutes.
- Add bbq sauce and enough water to thin the mixture into a sauce (about ¼ cup)
- Reduce heat to low and simmer for 20 minutes, stirring occasionally, until flavor has permeated the jackfruit. Add more BBQ sauce and/or water as needed.
- In the meantime, grill or sauce pineapple until slightly caramelized.
- To serve, add grilled pineapple to bun. Top with BBQ jackfruit. Serve with additional sauce and desired vegetables.