BBQ Pulled Jackfruit Sandwich

Our local grocery store just started carrying jackfruit in a can, and I can't tell you how excited I am to start experimenting with some jackfruit recipes. This here is our first, a really easy and quick 15-minute jackfruit sandwich. Bear in mind, jackfruit takes on the taste of whatever you cook or prepare it with, so be sure to get a high quality vegan BBQ sauce that you really enjoy for this one!

P.S. If you can't find canned jackfruit at your local grocery store, try your local asian supermarket instead ;)


BBQ Pulled Jackfruit Sandwiches

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free, nut-free

Yield: 2-3 servings

Prep Time: 10 min

Cook Time: 5 min Total Time: 15 min


1½ cups (565 g) young jackfruit, in brine*, drained

¾ cup (190 mL) vegan BBQ sauce

2 bun (gluten-free if desired)

Quick Coleslaw

½ cup shredded red cabbage

½ cup shredded green cabbage

1 carrot, shredded

Nectarine Salsa

4 ripe nectarines, pitted and chopped

1 medium-sized tomato, chopped

1 red bell pepper, de-seeded and chopped

1 small red onion, diced

½ lime, juiced

2 Tbsp fresh cilantro, roughly chopped

2 Tbsp fresh mint, roughly chopped

Salt and pepper to taste


  1. Pre-heat a pan on medium heat with 1 tsp (5 mL) of sunflower oil. Drain and rinse the jackfruit, and cut each piece into 2-3 chunks. Add the jackfruit and BBQ sauce to the pan and cook until warmed through. Use the back of a wooden spoon to press down on the jackfruit to shred the pieces, or use two forks to pull the pieces apart. Once heated and coated in sauce, remove from heat.

  2. In a small bowl, combine the cabbages and carrot to create a quick coleslaw.

  3. In another bowl, combine the ingredients for the nectarine salsa.

  4. To assemble the sandwiches: Top the buns with ½ cup of BBQ jackfruit, a handful of coleslaw and top with a couple spoonfuls of salsa.

  5. Serve with cherry tomatoes, pickles, crackers or tortilla chips.


  1. *If you want to make any savoury jackfruit dishes, always be sure that you have grabbed a can of the young, green and brined jackfruit.

  2. Storage: the BBQ jackfruit, coleslaw and salsa can be made a day in advance and stored separately. Reheat the jackfruit on the stove or in the microwave. Assembled sandwiches are best if enjoyed right away.

  3. Variations: instead of coleslaw, top the sandwiches with sliced tomato, avocado, crunchy red onions and shredded romaine lettuce.


Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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