Description
Smoky, tender jackfruit tossed in BBQ sauce, topped with grilled pineapple and creamy slaw—an irresistible plant-based slider perfect for BBQs, picnics, and game nights!
Ingredients
For the Jackfruit:
- 2 cans (14 oz each) young green jackfruit in water, drained and shredded
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup BBQ sauce
For the Slaw:
- 1 cup shredded cabbage
- 1/4 cup shredded carrots
- 2 tablespoons vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
For the Sliders:
- 6 slider buns
- 6 slices grilled pineapple
- Fresh microgreens (optional for garnish)
Instructions
paprika, garlic powder, onion powder, and black pepper. Sauté for 5 minutes until slightly browned.
2️⃣ Add BBQ Sauce – Pour in BBQ sauce, stir well, and simmer for 10 minutes until tender. Use a fork to pull apart the jackfruit for a shredded texture.
3️⃣ Make the Slaw – In a bowl, combine cabbage, carrots, vegan mayo, apple cider vinegar, maple syrup, and salt. Mix well and set aside.
4️⃣ Grill the Pineapple – Heat a grill or pan over medium heat. Grill pineapple slices for 2 minutes per side until caramelized.
5️⃣ Assemble the Sliders – Place a grilled pineapple slice on the bottom half of each slider bun. Add a scoop of BBQ jackfruit, then top with slaw. Cover with the top bun.
6️⃣ Serve & Enjoy – Garnish with microgreens if desired, and serve warm!
Notes
- Use toasted slider buns for extra crunch.
- For a spicier kick, add sriracha or jalapeños to the slaw.
- Swap BBQ sauce for a teriyaki glaze for an Asian-inspired twist.
- Perfect for meal prep—store leftover BBQ jackfruit in the fridge for up to 3 days.
