BBQ Jackfruit Sliders with Pineapple Slaw


BBQ Jackfruit Sliders with Pineapple Slaw


----FOR THE SLAW----
8 1⁄2 ounces
shredded coleslaw mix (discard dressing, or use ~6 cups of chopped green and purple cabbage)
1⁄3 cup
diced fresh pineapple
1⁄3 cup
Silk Tropical Pineapple Dairy-free Yogurt Alternative (or sub plain vanilla almondmilk yogurt alternative)
1 tablespoon
Apple Cider Vinegar
1 tablespoon
malt vinegar
1 tablespoon
Lemon juice
1 teaspoon
lemon pepper
1⁄2 teaspoon
black sesame seeds
1 tablespoon
Sunflower Seeds
20 ounces
BBQ Jackfruit from The Jackfruit Company (two 10oz packages)
pretzel slider buns
large dill pickles (sliced into rounds)
an heirloom tomato (thinly sliced, optional)
1⁄4 cup
extra barbecue sauce (optional)
2 cups
pineapple slaw (recipe above!)


  1. In a large bowl, combine all of your coleslaw ingredients. Stir until thoroughly combined.
  2. In a large skillet, over medium heat, warm up the bbq jackfruit for 5 minutes, stirring occasionally and breaking up any large pieces with the back of a spoon (directions are also on the box).
  3. Assemble your sliders: On one half of the bun, put a generous portion of the bbq jackfruit. Then on the other side of the bun, spread on a bit of extra barbeque sauce (optional), lay a few dill pickle slices in a single layer, and then add a dollop of the pineapple slaw. Put the two halves together and enjoy!
  4. Serve with chips and fresh cherries (optional, but recommended!).

Yields 6 Servings