Jack Fruit Barbecue with Roasted Sweet Potatoes


Jack fruit has really become a weekly staple since I went vegan 3 months ago. If you would’ve told me I’d be eating a fruit that is like pulled chicken back then…I’d thought you were crazy! I was so scared to go vegan because I thought it would be so restrictive with my many food allergies. Thankfully, it has actually opened up and expanded my food choices. I feel like I eat better as a vegan than I ever did as paleo. I told my husband last night…I just feel so much happier, and less worried about my foods.I hope if you try this out you enjoy it as well.

A link to the YouTube video will be below this recipe. I hope you enjoy!

Jack Fruit Barbecue with Roasted Sweet Potatoes

  • Servings: 4-5
  • Difficulty: Easy
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Here’s What You’ll Need:

Jack Fruit:

-Canned Young Jack Fruit in Water (Brine is okay…)

-Barbecue Sauce of Choice (I used Stubb’s Gluten Free Sweet and Spicy.)

-Olive Oil

-Various Dry Seasonings (I used salt, pepper, garlic, and herbs de provence.)

Roasted Sweet Potatoes:

-2-3 Sweet Potatoes (Depending on size.)

-Olive Oil (Or oil of choice, OR you can do without.)

-Salt and Pepper


  1. Drain the jack fruit. If you get the canned version with the brine, rinse in cool water.
  2. Cut the tip of the jack fruit off. It won’t fray like the rest of the piece of fruit.
  3. Peel the sweet potato and cut into small pieces. The size will also determine the cook time. Chunks take longer than a good dice. Put them on a sheet pan, drizzle with olive oil, and add seasonings of your choice.
  4. Season the jack fruit and set it aside.
  5. Put the sweet potatoes in the oven under a high for 10 minutes. Stir them then return to the oven for 5-7 minutes. Remember, the bigger the chunks, the longer you should leave them. Always keep a close eye! These can burn easy.
  6. Heat a skillet to medium high (cast iron is best) with olive oil. When it is hot, add the jack fruit. Sauté it 3-5 minutes, and then begin to break the pieces apart. You’ll see it starts looking more like “pulled chicken.”
  7. I added about 1/3 cup to 1/2 cup of barbecue sauce to coat the jack fruit. After it is well coated, added a little bit of water to thin it out.
  8. Allow the jack fruit to continue cooking until the sauce reduces and becomes thick and sticky. This should take about 10 to 15 minutes. Stir frequently.
  9. If you’re gluten free like me you can eat this by itself. If you want, throw it in a bun for our non-gluten free friends. Green onion is a great addition for garnish. Feel free to add more vegetables on the side if you like! We were just keeping it simple this night but a salad would be great too.
  10. Enjoy!

Here is the link for the video I did for YouTube on this recipe: https://www.youtube.com/watch?v=9frA2kWzGSY&feature=youtu.be


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