BBQ Jackfruit and Pineapple Foil Packets (Vegan)

Smoky, sweet, and full of tropical flavor, these BBQ Jackfruit and Pineapple Foil Packets are a fun and satisfying vegan dish perfect for grilling season. Tender jackfruit is simmered in tangy BBQ sauce and paired with juicy pineapple, crisp bell peppers, and hearty potatoes—all sealed in foil and roasted to perfection. These individual packets are great for cookouts, camping, or a mess-free weeknight dinner at home.

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Why You’ll Love This Recipe

• Vegan & Hearty – A plant-based dish with meaty texture and bold flavor.
• Sweet & Smoky – Pineapple and BBQ sauce create a tropical, savory-sweet combo.
• Grill or Oven – Perfect for backyard BBQs or indoor cooking.
• Easy Cleanup – Everything cooks in one foil packet, so no pots to scrub.
• Meal Prep Friendly – Prep ahead and cook when ready.

Ingredients You’ll Need

For the Foil Packets:

• 2 cans (20 oz) young green jackfruit in brine or water (not syrup), drained and shredded
• 1 cup pineapple chunks (fresh or canned in juice, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, thinly sliced
• 1½ cups baby potatoes, halved or quartered if large
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the BBQ Sauce:

• ½ cup BBQ sauce (choose a vegan-friendly brand)
• 1 tbsp pineapple juice (reserved from can or fresh)
• 1 tsp apple cider vinegar
• ½ tsp chili flakes (optional for heat)

For Garnish (Optional):

• Fresh cilantro, chopped
• Lime wedges
• Extra BBQ sauce for drizzling

Tools You’ll Need

• Mixing bowls
• Knife and cutting board
• Foil sheets (heavy-duty recommended)
• Grill or oven
• Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat Grill or Oven

1. Preheat your grill to medium heat (about 375°F/190°C), or preheat your oven to 400°F (200°C).
2. Cut 4 large sheets of heavy-duty foil, about 12×18 inches each.

Step 2: Prep the Jackfruit Filling
3. Use your hands or two forks to shred the drained jackfruit into bite-sized pieces, removing any seeds or tough core bits.
4. In a large bowl, combine jackfruit, pineapple, bell peppers, red onion, and baby potatoes.
5. Drizzle with olive oil and sprinkle in smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well to coat evenly.

Step 3: Mix the BBQ Sauce
6. In a small bowl, stir together BBQ sauce, pineapple juice, apple cider vinegar, and chili flakes if using.
7. Pour the BBQ sauce mixture over the jackfruit and veggie mixture and toss again to coat.

Step 4: Assemble the Foil Packets
8. Divide the mixture evenly between the 4 sheets of foil, placing it in the center of each sheet.
9. Fold up the long sides of the foil and then fold the ends tightly to seal the packets completely, creating a pouch.

Step 5: Cook the Packets
10. Grill Method: Place the foil packets directly on the grill grates. Close the lid and cook for 20–25 minutes, flipping halfway through.
11. Oven Method: Place the foil packets on a baking sheet and bake for 25–30 minutes, until the potatoes are tender and everything is caramelized.

Step 6: Serve & Garnish
12. Carefully open each foil packet (watch out for steam).
13. Garnish with chopped cilantro, a squeeze of lime, and extra BBQ sauce if desired.
14. Serve directly in the foil for a rustic feel, or transfer to a plate or bowl.

Tips for the Best Foil Packets

• Use Young Green Jackfruit – It has a neutral taste and shreds like pulled meat.
• Cut Potatoes Small – Smaller pieces cook faster and more evenly in the packets.
• Double Wrap if Needed – If your foil is thin, use a double layer to prevent leaks.
• Add More Veggies – Try adding corn, zucchini, or mushrooms for variety.
• Make Ahead – Assemble packets up to 24 hours in advance and refrigerate until ready to cook.

Serving Suggestions

• With Cornbread – Sweet, crumbly cornbread makes a great side.
• Over Rice – Spoon the packet contents over jasmine or brown rice.
• With Slaw – A crisp cabbage slaw adds a nice crunch and contrast.
• In a Wrap – Use leftovers as a filling for burritos or tacos.

How to Store & Reheat

Storing:

• Let packet contents cool completely. Store in airtight containers in the refrigerator for up to 3 days.

Freezing:

• Freeze cooked filling in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

• Oven: Reheat in a covered baking dish at 350°F (175°C) for 15–20 minutes.
• Microwave: Heat in 60-second intervals until warmed through.

Frequently Asked Questions

1. Can I use fresh jackfruit?
You can, but it takes more time to prepare. Canned young jackfruit is more convenient and ideal for savory dishes.

2. Is this recipe spicy?
Not unless you add the chili flakes. Adjust the spice to your taste!

3. Can I make this without foil?
Yes! Layer the ingredients in a covered baking dish and bake as directed. For grilling, use a grill-safe pan.

4. Can I make this oil-free?
Yes, just skip the olive oil—though it may result in slightly less browning.

Final Thoughts

These BBQ Jackfruit and Pineapple Foil Packets are a delicious, tropical-inspired vegan meal that’s easy to prep and bursting with flavor. Perfect for grilling season, camping trips, or lazy oven dinners, this dish proves that plant-based can be hearty, fun, and crowd-pleasing. With sweet pineapple, smoky BBQ sauce, and tender jackfruit, it’s comfort food with a twist.

Give it a try, and get ready to wow everyone at your next cookout or weeknight dinner!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 290 | Protein: 4g | Carbohydrates: 39g | Fat: 12g | Fiber: 5g | Sodium: 460mg

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