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BBQ Jackfruit Sliders with Jalapeño Pineapple Slaw

Recipe Courtesy of: Oscar


BBQ Jackfruit

  • 2 tbsp safflower oil
  • 2 20 oz cans of young jackfruit in water, drained and rinsed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce of your choice, divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp liquid smoke, hickory flavor
  • salt and pepper, to taste

Jalapeño-Pineapple Slaw

  • 1/2 small head green cabbage, shredded
  • 1/2 small head purple cabbage, shredded
  • 2 large carrots, shredded
  • 1 cup Follow Your Heart Organic Vegan Coleslaw Dressing
  • 8oz pineapple, diced (about 1 cup)
  • 2 jalapeños, diced
  • 1/2 cup cilantro, roughly chopped, plus more for garnish

To assemble


  1. Make Jalapeño-Pineapple slaw by combining all ingredients and tossing well. Leave in refrigerator for at least 1 hour before serving.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring often, about 7 minutes. Add garlic, stir, and cook another minute.
  3. Add jackfruit, 1/2 cup barbecue sauce, and 1/2 cup water. Reduce heat to medium-low, stir to mix well, cover and cook for 15 minutes. Stir again, cover, and cook for another 15 minutes.
  4. Add onion powder, garlic powder, smoked paprika, liquid smoke. Using a fork or spatula, shred jackfruit until it resembles pulled pork. Add in remaining 1/2 cup of barbecue sauce and stir well. Add salt and pepper, to taste. Remove from heat.
  5. Assemble sandwiches by placing 1 quarter slice of cheese on the bottom half of the bun, top with BBQ jackfruit, coleslaw, and cilantro garnish (if using). Top with top bun. Repeat 7 more times and serve!


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