BBQ Jackfruit and Pineapple Foil Packets (Vegan)

Bursting with smoky BBQ flavor and tropical sweetness, these BBQ Jackfruit and Pineapple Foil Packets are a vibrant, plant-based meal you’ll crave all summer long. Tender jackfruit is tossed in rich BBQ sauce, paired with juicy pineapple, colorful bell peppers, and hearty potatoes, then sealed into foil packets and roasted to caramelized perfection. Whether you’re grilling in the backyard or baking indoors, these no-fuss packets are as fun to eat as they are easy to make.

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Why You’ll Love This Recipe

• 100% Plant-Based – A delicious vegan option that’s satisfying and packed with texture.
• Tropical Twist – Juicy pineapple complements the smoky jackfruit and veggies beautifully.
• Easy Cleanup – All-in-one foil packets mean no dishes and no mess.
• Grill or Oven-Friendly – Flexible cooking methods to fit any occasion.
• Meal-Prep Perfect – Make ahead and cook when ready—great for picnics and camping.

Ingredients You’ll Need

For the Foil Packets:

• 2 cans (20 oz each) young green jackfruit in water or brine, drained and shredded
• 1½ cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, thinly sliced
• 1½ cups baby potatoes, halved or quartered
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the BBQ Sauce:

• ½ cup vegan BBQ sauce
• 1 tbsp pineapple juice (from canned pineapple or fresh)
• 1 tsp apple cider vinegar
• ½ tsp crushed red pepper flakes (optional for heat)

For Garnish:

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

Tools You’ll Need

• Large mixing bowl
• Cutting board & knife
• 4 large sheets of heavy-duty foil (about 12×18 inches)
• Grill or oven
• Tongs or spatula

Step-by-Step Instructions

Step 1: Prep Your Grill or Oven

1. Preheat grill to medium heat (375°F/190°C), or preheat oven to 400°F (200°C).
2. Lay out 4 large sheets of foil for assembling your packets.

Step 2: Prepare the Jackfruit Mixture
3. Shred the drained jackfruit using your fingers or two forks, removing any tough pieces or seeds.
4. In a large bowl, combine the jackfruit, pineapple, bell peppers, red onion, and baby potatoes.
5. Add olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat well.

Step 3: Mix the BBQ Sauce
6. In a small bowl, whisk together the BBQ sauce, pineapple juice, apple cider vinegar, and red pepper flakes if using.
7. Pour the sauce over the jackfruit mixture and toss until everything is evenly coated.

Step 4: Assemble the Foil Packets
8. Divide the mixture evenly among the 4 sheets of foil, placing it in the center of each.
9. Fold the long sides over the filling and crimp the ends to seal the packets tightly.

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

Step 6: Serve & Garnish
12. Carefully open each foil packet (hot steam will escape).
13. Garnish with chopped cilantro, a squeeze of lime, and extra BBQ sauce if desired.
14. Serve directly from the foil or transfer to plates or bowls.

Tips for Success

• Use Young Green Jackfruit – This gives the best texture and shreds beautifully.
• Slice Potatoes Small – Smaller pieces cook faster and more evenly inside the packets.
• Seal Tightly – Prevents leaks and ensures everything steams properly.
• Spice It Up – Add jalapeños or chipotle powder for extra heat.
• Meal Prep – Assemble packets in advance and refrigerate until ready to cook.

Serving Suggestions

• Over Rice – Serve the contents over white or brown rice for a hearty bowl.
• With Cornbread – A sweet and savory combo that pairs perfectly.
• Inside Tacos or Wraps – Use leftovers for quick tacos or pita wraps.
• With a Fresh Slaw – Adds crunch and a cooling contrast.

How to Store & Reheat

Storing:

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

Freezing:

• Freeze cooked filling (without foil) in a freezer-safe bag or container for up to 2 months. Thaw overnight before reheating.

Reheating:

• Oven: Bake 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?
Yes, but it takes longer to prep. Canned young jackfruit is quicker and works best for this dish.

2. Is this recipe spicy?
Not by default. Add red pepper flakes or hot BBQ sauce to dial up the heat.

3. What’s the best BBQ sauce to use?
Any thick, vegan-friendly BBQ sauce works. Look for one labeled vegan or check the ingredient list for hidden animal products.

4. Can I make this oil-free?
Yes! Omit the olive oil—just note the veggies may not caramelize as much without it.

Final Thoughts

These BBQ Jackfruit and Pineapple Foil Packets are a must-try for anyone who loves bold, smoky flavors with a sweet tropical twist. With minimal cleanup and maximum flavor, they’re perfect for summer grilling, easy dinners, or plant-based meal prepping. Loaded with texture, fiber, and satisfaction, this is a vegan meal that truly delivers.

Give it a go, and watch these packets become your new go-to favorite!

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

Nutritional Information (Per Serving):
Calories: 300 | Protein: 4g | Carbohydrates: 40g | Fat: 13g | Fiber: 5g | Sodium: 480mg

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