Jerk Jackfruit Marinade (Baked Jamaican-Style Jackfruit)

Name: Jerk Jackfruit Marinade (Baked Jamaican-Style Jackfruit)
Prep time: 28 min
Cook time: 35 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cans (20 oz each) (1130 g) young green jackfruit in brine or water, drained, rinsed well, squeezed dry (about 600 g / 1⅓ lb drained weight); 1 whole (10 g) scotch bonnet pepper, stemmed and roughly chopped; seeds removed for milder heat; 6 whole (90 g) scallions, trimmed and roughly chopped, white and green parts; 4 cloves (12 g) garlic cloves, peeled; 2 tbsp (12 g) fresh ginger, peeled and roughly chopped; 1 tbsp (6 g) ground allspice; 2 tbsp (4 g) fresh thyme leaves, stripped from the stems; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) fresh lime juice, freshly squeezed (about 1 large lime); 2 tbsp (30 ml) neutral oil such as avocado or canola; 1 tbsp (13 g) dark brown sugar, packed; 1 tsp (2 g) freshly ground black pepper; ¼ tsp (½ g) ground nutmeg; ¼ tsp (½ g) ground cinnamon; 1 tbsp (15 ml) maple syrup; 1 whole (65 g) lime, cut into 4 wedges, for serving (optional)

From the MyKitchenBank Kitchen

A fiery, fragrant Jamaican jerk marinade built on allspice, scotch bonnet, thyme, scallion and soy sauce soaks into shredded young green jackfruit, which then bakes into smoky-sweet, crisp-edged "pulled" strands. Pile it into wraps, rice bowls or sandwiches.

Prep: 28 min
Cook: 35 min
Wait: 35 min
Total: 1 hr 38 min
Makes: About 3 cups (450 g) baked jackfruit, enough for 4 servings

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Ingredients

4 servings

For the jackfruit
2 cans (20 oz each) (1130 g) young green jackfruit in brine or water, drained, rinsed well, squeezed dry (about 600 g / 1⅓ lb drained weight)
For the marinade
1 whole (10 g) scotch bonnet pepper, stemmed and roughly chopped; seeds removed for milder heat
6 whole (90 g) scallions, trimmed and roughly chopped, white and green parts
4 cloves (12 g) garlic cloves, peeled
2 tbsp (12 g) fresh ginger, peeled and roughly chopped
1 tbsp (6 g) ground allspice
2 tbsp (4 g) fresh thyme leaves, stripped from the stems
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) fresh lime juice, freshly squeezed (about 1 large lime)
2 tbsp (30 ml) neutral oil such as avocado or canola
1 tbsp (13 g) dark brown sugar, packed
1 tsp (2 g) freshly ground black pepper
¼ tsp (0.5 g) ground nutmeg
¼ tsp (0.5 g) ground cinnamon
For the glaze and serving
1 tbsp (15 ml) maple syrup
1 whole (65 g) lime, cut into 4 wedges, for serving (optional)

Equipment (8)

Blender or small food processor
Large mixing bowl
Rimmed half-sheet baking pan, 18×13 inches (46×33 cm)
Parchment paper
Fine-mesh sieve or colander
Clean kitchen towel or paper towels
Pastry brush or spoon
Disposable gloves

Steps

Before you start

Buy young green jackfruit packed in brine or water. Do not use jackfruit in syrup, which is ripe and sweet and will turn mushy.
Wear gloves when you seed and chop the scotch bonnet, and don't touch your eyes. Leave the seeds in for fiery heat or remove them for a milder result.
Start the oven preheat during the last 15 minutes of marinating so it reaches 400°F (200°C) when the jackfruit is ready.
Open a window or turn on the exhaust fan before blending. Scotch bonnet fumes are strong.

1
Prep the jackfruit
- Drain the jackfruit in a sieve and rinse under cold running water for 30 seconds to remove the brine.
- Squeeze handfuls firmly so the liquid runs out, then pat dry with a towel.
- Cut off the hard, dense core tips from the triangular pieces and chop them finely (they add chew).
- Pull the softer, leafy parts apart into shreds about 1 inch (2.5 cm) wide with your fingers or two forks.
- Place everything in a large bowl.
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Ready when: The pieces look shredded and feel damp but not dripping when squeezed.
Tip: Squeeze hard. Waterlogged jackfruit can't absorb the marinade and steams instead of roasting.
2
Blend the marinade
- Wearing gloves, add the scotch bonnet, scallions, garlic, ginger, allspice, thyme, soy sauce, lime juice, oil, brown sugar, black pepper, nutmeg and cinnamon to a blender.
- Blend on high for 30 to 45 seconds, scraping down the sides once, to a thick, pourable paste.
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Ready when: The paste is mostly smooth with tiny flecks of green and no large chunks of pepper or ginger.
Tip: Taste only a tiny dab. It should taste salty, tangy and quite hot, since the jackfruit will mellow it.
3
Coat and marinate
- Scoop 3 tablespoons of the marinade into a small bowl, stir in the maple syrup, and set aside for glazing.
- Pour the remaining marinade over the jackfruit and toss with your hands (gloved) or a spoon until every piece is coated.
- Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
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Ready when: The jackfruit looks evenly coated in dark green-brown paste with no dry white patches.
Tip: Keep the glaze bowl separate and covered so it never touches raw-handled utensils you reuse on the jackfruit.
4
Preheat and line panOven 400°F / 205°C
- About 15 minutes before the marinating ends, preheat the oven to 400°F (200°C) with a rack in the center.
- Line the half-sheet pan with parchment paper.
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Ready when: The oven has reached 400°F (200°C).
Tip: Use parchment, not foil. The sugary marinade sticks to bare foil.
5
Spread and bakeOven 400°F / 205°C
- Spread the marinated jackfruit on the lined pan in a single, loose layer, using a spoon to scrape in any leftover marinade.
- Bake at 400°F (200°C) for 20 minutes without opening the oven.
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Ready when: The marinade has thickened and darkened, and the thinnest edges look dry.
Tip: Don't overcrowd the pan. Overlapping pieces steam instead of browning.
6
Stir, glaze and finishOven 400°F / 205°C
- Remove the pan and stir the jackfruit, flipping the pieces and spreading them out again.
- Drizzle or brush with the reserved maple glaze.
- Return to the 400°F (200°C) oven and bake 15 more minutes.
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Ready when: The edges are deep brown with slightly charred, crisp tips, and the glaze looks sticky rather than wet.
Tip: Check at 12 minutes. The maple glaze can go from caramelized to burnt quickly.
7
Rest briefly
- Take the pan out of the oven and let the jackfruit rest on the pan for 5 minutes so the glaze sets and the edges crisp up.
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Ready when: The jackfruit is no longer steaming and the strands hold their shape when lifted.
8
Serve
- Serve hot with lime wedges for squeezing, in wraps, tacos, sandwiches or over rice and peas with slaw.
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Tip: A squeeze of lime right before eating brightens the heat and smoke.

Good to know

Tips

Check the can label: the jackfruit should be 'young' or 'green' in brine or water, not in syrup.
Chop the tough core pieces instead of discarding them. They give the finished dish a meatier bite.
For extra char, switch the oven to broil for the last 1 to 2 minutes and watch closely.
The marinade also works on tofu, cauliflower or mushrooms. Adjust baking time to the ingredient.

Make ahead

"The marinade can be blended and refrigerated in a covered jar up to 5 days ahead, or frozen up to 3 months. The jackfruit can marinate in the fridge up to 12 hours before baking."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 5 days. Freezer: up to 3 months in a freezer bag. Reheat on a baking sheet at 400°F (200°C) for 8 to 10 minutes, or in a hot skillet over medium-high heat for 4 to 5 minutes, until hot and crisp at the edges."

Substitutions

scotch bonnet pepper → habanero pepper. Very similar heat and fruitiness. Use half a pepper for medium heat.
soy sauce → tamari or coconut aminos. Tamari keeps it gluten-free. Coconut aminos is sweeter and less salty, so add a pinch of salt.
fresh thyme leaves → 1 tsp dried thyme. Use about one third the amount of fresh.
maple syrup → agave or molasses. Molasses gives a deeper, darker glaze.