Mmm, smoky marinated jackfruit. If you haven’t delved into the world of jackfruit yet, you’re missing out!
Green or underripe jackfruit has a neutral flavor and the texture of shredded cooked chicken, making it perfect for absorbing just about any flavor or sauce.
This smoky jackfruit recipe is incredibly easy to make, and great for preparing ahead of time and enjoying throughout the week in Mexican-inspired dishes and beyond. Let me show you how it’s done!
This recipe requires 30 minutes to make, starting with the marinade.
Once your jackfruit is rinsed and shredded, blend together sautéed onion and garlic, vegetable broth, dairy-free milk, chipotle pepper, maple syrup, lime, salt, coconut aminos, and smoked paprika. The result is a thin but semi-creamy sauce that’s smoky, tangy, salty, and sweet.
You can marinate your jackfruit for as long as five days. But if you’re looking to use it sooner, at least 15-20 minutes is recommended.
Then it’s perfect for sautéing until golden brown and hot!
We hope you LOVE this jackfruit! It’s:
Easy to make
& SUPER delicious
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Smoky Shredded Marinated Jackfruit
- 1 20-ounce can jackfruit, rinsed dried, sorted
- 1 pinch each sea salt and black pepper
- 1 Tbsp avocado oil (if avoiding oil, sub water)
- 1/4 cup diced red or white onion
- 2 cloves garlic, minced
- 1/2 cup vegetable broth (or store-bought — we like Imagine brand)
- 1/2 cup unsweetened plain cashew milk (for store-bought we like Forager brand // or sub other dairy-free milk, such as almond or rice)
- 1 chipotle pepper in adobo sauce (reduce amount for less heat)
- 1 tsp maple syrup
- 1 Tbsp lime juice (or sub lemon)
- 1/2 tsp sea salt (plus more for seasoning jackfruit)
- 1 Tbsp coconut aminos (or sub tamari, but halve the amount as it’s saltier)
- 1/2 tsp smoked paprika
FOR SERVING optional
- Red cabbage
- Fresh radish
- 1-2 medium limes
- Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears more stringy into small shredded pieces. You’re aiming to get the jackfruit into small, shredded/chopped pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.
- Heat a large skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Sauté for 4-5 minutes or until onions are golden brown and softened. Set aside.
- Blend until completely combined, then taste and adjust flavor as needed, adding more lime for acidity, chipotle pepper for heat, paprika for smokiness, maple syrup for sweetness, coconut aminos for depth of flavor, or salt to taste.
- Add jackfruit to a medium mixing bowl and toss with a generous pinch of salt and pepper. Toss to coat. Then add all of sauce and stir to combine.
- At this point your prep is done. It just needs to marinate. You can get away with as little as 15-20 minutes. But for deeper flavor we recommend at least 2 hours and up to 5 days in the refrigerator.
- To cook, heat a skillet over medium heat. Once hot, add a little oil to coat the pan and add desired amount of jackfruit, leaving a bit of the sauce behind. For even more flavor, sauté thinly sliced shallot or onion along with the jackfruit. Cook for 5-8 minutes, stirring frequently, until golden brown, adding more of the reserved sauce for extra flavor while cooking.
- Enjoy as is, on top of salads or nachos, or in enchiladas, burritos, or tacos! It would also be delicious alongside roasted vegetables or fresh or sautéed greens.
- Store marinated jackfruit up to 5 days in the refrigerator or 1 month in the freezer. If cooking from frozen, let thaw before cooking as instructed above.
*Prep time does not include marinating.