Hawaiian Jackfruit Recipe

Prep jackfruit

Drain and rinse the canned young jackfruit well. Using your hands or two forks, shred the jackfruit pieces into bite-sized, stringy pieces, discarding any hard core pieces. Pat lightly dry with paper towels.

Sear jackfruit

Heat 2 tbsp neutral oil in a large skillet or sauté pan over medium-high heat. Add the shredded jackfruit and spread into an even layer. Cook, stirring occasionally, until edges brown and some pieces get crisp, about 6–8 minutes.

Aromatics

Push jackfruit to one side and add the minced garlic and grated ginger to the oil; cook 30–45 seconds until fragrant, then stir into the jackfruit.

Make sauce

In a bowl or measuring cup, whisk together pineapple juice, gluten-free soy sauce/tamari, rice vinegar, brown sugar, ketchup, and sriracha until sugar dissolves.

Simmer jackfruit in sauce

Pour the sauce mixture over the jackfruit in the pan. Add drained pineapple chunks, salt, and black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce reduces and jackfruit is tender and coated, about 12–15 minutes.

Thicken sauce

Mix cornstarch and 1 tbsp water to make a slurry. Stir slurry into the pan and simmer 1–2 minutes until sauce thickens to glossy consistency. Taste and adjust heat (add more sriracha) or salt as needed. Remove from heat and keep warm.

While jackfruit simmers, heat a separate large skillet or wok over medium-high heat. Add 1 tsp sesame oil (or 1 tbsp neutral oil if preferred). Add broccoli and carrots first and stir-fry for 2–3 minutes.

Add sliced red bell pepper and snap peas and continue to stir-fry until vegetables are crisp-tender, about 2–3 more minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside; keep vegetables slightly firm so they hold up when mixed with sauce.

Prepare base: cook rice or gluten-free noodles according to package instructions so they are hot and ready. Portion about 1 cup cooked rice or noodles per serving (recipe makes 4 servings total).

Plate: divide cooked rice or noodles among four bowls. Top each bowl with a quarter of the sautéed vegetables and a quarter of the Hawaiian jackfruit (include generous sauce and pineapple pieces).

Add salad bar toppings: distribute up to three chosen toppings across bowls (e.g., shredded cabbage, pickled onions or cilantro, chopped macadamia nuts). Sprinkle each bowl with sliced green onion and toasted sesame seeds. Serve with lime wedge on the side for squeezing over, and extra sriracha if desired.

Storage & reheating: leftover jackfruit and sauce refrigerates in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or pineapple juice to loosen sauce; avoid high heat to prevent drying.