Dinner

BBQ Jackfruit Sandwiches Recipe

ByEthan Lark January 6, 2026January 6, 2026

Introduction

BBQ Jackfruit Sandwiches offer a flavorful, plant-based twist on a classic favorite. Tender jackfruit simmers in a smoky barbecue sauce, creating a satisfying texture and taste that even meat lovers will enjoy. Perfect for a quick weeknight meal or a weekend cookout.

A close-up image of a sandwich held between two fingers of two hands, showing a soft, golden brown bun with a smooth top layer. Inside, the first layer is a thick spread of dark reddish-brown barbecue sauce, followed by a pile of shredded, richly sauced pulled chicken with a slightly glossy and textured look. On top of the chicken, there is a layer of creamy coleslaw that includes thin strands of white and purple cabbage mixed with a dressing, giving a light, crunchy texture contrast. The sandwich is presented against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
14-ounce can young jackfruit in brine, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
2 cloves garlic
1 tablespoon brown sugar
Several shakes of paprika, chili powder, and onion powder
A pinch of salt
1/4 cup barbecue sauce
Pre-made slaw mix or thinly sliced cabbage with mayo, lemon juice or vinegar, sugar, and salt
Toasted buns (brioche buns recommended)
Optional toppings: avocado, pepperoncini, pickles, hot sauce

Instructions

Step 1: Shred the jackfruit by breaking it apart into bite-sized pieces, removing any hard seeds or core parts.
Step 2: Heat olive oil in a pan over medium-high heat. Add the shredded jackfruit and use the back of a spoon to break it further into “shreds.” Cook until slightly browned.
Step 3: In a food processor or small chopper, pulse the chickpeas and garlic until finely chopped but not pureed.
Step 4: Add the chickpea and garlic mixture to the pan with jackfruit. Stir in brown sugar, paprika, chili powder, onion powder, and salt. Cook, stirring occasionally, until well mixed and fragrant.
Step 5: Pour in the barbecue sauce and let the mixture cook undisturbed for a few minutes to develop a roasted, caramelized flavor.
Step 6: Assemble the sandwiches by placing the BBQ jackfruit on toasted buns. Top with slaw and any additional toppings you like.

Tips & Variations

If you prefer a spicier sandwich, add a dash of hot sauce or some finely chopped jalapeños to the filling before cooking.
For a creamier slaw, mix thinly sliced cabbage with mayo, a splash of lemon juice or vinegar, sugar, and a pinch of salt.
Try serving the jackfruit over rice or as a taco filling for a different meal option.
Using brioche buns adds a nice sweetness that complements the smoky BBQ flavors.

Storage

Store leftover BBQ jackfruit in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The filling can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a sandwich held by a person's two hands, showing a soft, golden-brown sandwich bun on top and bottom. Inside, there are two main layers: shredded, saucy barbecue pulled meat in a rich brown color with a glossy texture on the bottom, and fresh coleslaw with thin, crisp white and purple cabbage strands mixed with creamy mayonnaise on top of the meat. The sandwich is held above a white plate on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jackfruit instead of canned?

Yes, fresh young jackfruit can be used but it requires more preparation to peel and cook before shredding. Canned jackfruit is more convenient and ready to use.