BBQ Jackfruit with Green Chili Polenta and Collard Apple Slaw

BBQ Jackfruit

with Green Chili Polenta and Collard Apple Slaw


Jackfruit is one of the more unusual ingredients in our repertoire– it really is a fruit, related to the fig, and shreds into something that tastes and resembles pulled pork. We’ve played on that texture in this dish, coating the jackfruit in a sticky-sweet bbq glaze and plating it over a spicy polenta. Making your own bbq sauce adds that perfect tangy sweetness, without all of the added sugar and sodium found in the bottled variety.

Seasonal Menu Winter Recipes Comfort Foods Nut-Free Hearty Vegetables Fruit Dinner American
40 min


  1. 2 garlic cloves*
  2. 2 tablespoons ketchup
  3. 1 tablespoon apricot preserve
  4. 1 tbsp + 1 tsp apple cider vinegar
  5. 1½ tsp bbq spice blend
  6. 2 oz collard greens
  7. 1 green apple
  8. 2 oz red radishes
  9. 1 tbsp vegan mayo
  10. 1 can coconut milk
  11. ½ cup polenta
  12. 2 tbsp green chilis
  13. 2 tbsp nutritional yeast
  14. 1 can jackfruit
  15. 1 tbsp + 2 tsp vegetable oil**
  16. Salt and pepper**
  17. *The head of garlic included in this recipe bag is for all recipes in the box this week.
  18. **Not included
  19. Please rinse and dry all produce


  • Small saucepan with lid
  • Large nonstick skillet
  • Whisk


BBQ time

Peel and mince 2 garlic cloves. Place a small saucepan over medium-high heat and add 2 tsp vegetable oil. Add the garlic and cook until fragrant, about a minute. Add the ketchup, apricot jam, 1 tsp apple cider vinegar, bbq spice, 2 tbsp water, and a pinch of salt. Stir sauce and allow to reduce on low heat until thickened, about 2 to 4 minutes. Transfer to a bowl.

Slaw it up

Rinse collard greens and remove leaves from stem. Discard stems. Pat leaves dry, stack and roll up, then slice thin. Places leaves into a large bowl, sprinkle with a pinch of salt, and “massage” leaves to soften them. Rinse and dry apple and radishes. Thinly slice both and add to the bowl with the collards. In a small bowl, whisk together vegan mayonnaise and remaining 1 tbsp apple cider vinegar.

Keep stirring!

Rinse clean the small saucepan and place over medium-high heat. Add coconut milk, 1½ cups water, and a pinch of salt. Bring liquid to a boil. Slowly stir in the polenta, use a whisk to avoid clumping. Return to a boil, then reduce heat to a simmer and cook, stirring frequently until thickened, about 4 to 5 minutes. Stir in the green chilis and nutritional yeast. Cover to keep warm.

Crisp the jackfruit

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Drain and rinse the jackfruit. Using your hands, shred the jackfruit into the skillet. Cook until crispy and golden brown, 6 to 7 minutes. Season with salt to taste.

Get together

Mix the bbq sauce into the crispy jackfruit and cook, stirring occasionally to warm through, about 3 to 5 minutes. The sauce should be sticky and the jackfruit caramelized. Turn heat to low.

Finish it up

Season the polenta with salt and pepper. Add the creamy dressing to the collard slaw with a pinch of salt and pepper. Toss well. To assemble the dish, spoon the green chili polenta into large shallow bowls and top with BBQ jackfruit and collard apple slaw.