pulled jackfruit sandwiches with grilled pineapple
INGREDIENTS:
4 Dave’s Killer Bread 21 Whole Grains & Seeds Buns
1 pineapple, skin removed, sliced into rounds
1 (20 oz) can jackfruit, drained
1 tablespoon avocado oil
½ yellow onion, finely diced
1 cup barbecue sauce
2 cups shredded purple cabbage
1 cup shredded carrot
¼ cup cilantro, roughly chopped
3 tablespoons extra virgin olive oil
1 lime, juiced
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup mayo
instructions:
Grill pineapple: Place sliced pineapple rings onto hot greased grill. Grill for 2-3 minutes per side, until soft and caramelized. Remove from grill and set aside.
Prepare BBQ jackfruit: Add avocado oil to a deep non-stick skillet over medium heat. Add onion and sauté for 5-7 minutes, or until soft. Reduce heat to medium-low and add jackfruit, stir to combine. Pour in barbecue sauce and stir to coat. Using two forks, shred jackfruit until pulled into bite-sized pieces. Reduce heat to low and let jackfruit cook for 5-10 minutes, or until warmed. Remove from heat and set aside.
Prepare slaw by combining shredded cabbage, shredded carrot, cilantro, olive oil, lime juice, sea salt and pepper. Toss to combine.
Assemble pulled jackfruit sandos by adding grilled pineapple to bottom bun, topping with pulled jackfruit and slaw. Spread a tablespoon of mayo on top bun and top on sando. Enjoy!
