Description
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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Ingredients
For the Foil Packets:
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2 cans (20 oz each) young green jackfruit in water or brine, drained and shredded
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1½ cups fresh pineapple chunks (or canned, drained)
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 small red onion, thinly sliced
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1½ cups baby potatoes, halved or quartered
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1 tbsp olive oil
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
For the BBQ Sauce:
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½ cup vegan BBQ sauce
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1 tbsp pineapple juice (from canned pineapple or fresh)
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1 tsp apple cider vinegar
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½ tsp crushed red pepper flakes (optional for heat)
For Garnish:
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Fresh cilantro, chopped
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Lime wedges
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Extra BBQ sauce for drizzling
Instructions
Step 1: Prep Your Grill or Oven
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Preheat grill to medium heat (375°F/190°C), or preheat oven to 400°F (200°C).
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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.
Notes
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.