These Sweet, Spicy Jackfruit Sliders with creamy crunchy slaw and grilled pineapple slices are easy to make, dairy-free, gluten-free, vegan, and supremely delicious! No Joke!
Tropically-inspired sliders that are pure perfection. The sweet, warm pineapple on a crispy, toasted bun piled high with tangy, spicy jackfruit and a big, sloppy scoop of creamy slaw is unbelievable.
Are you a pineapple lover? I love fresh pineapple - and it has a lot going for it. It's tangy, sweet, and juicy! It is amazing raw and delicious grilled! It's packed full of nutrients, fiber, enzymes, and antioxidants, and it's scrumptious!
This recipe is great for children as they love to gobble up the pineapple - it's like dessert for dinner! I have served this many times and haven't met anyone who doesn't love them.
You can use any type of bun or slider for this recipe from soft dinner rolls to multi-grain crusty rolls or skip the buns all together and serve this on rice on in a baked potato for a delicious gluten free version.
For an express version, use your favourite ready-made BBQ sauce thinned out with a splash of broth, add to jackfruit then let it simmer and reduce until saucy and a bit sloppy.
Additionally, for a speedy version of the slaw, buy a bag of pre-shredded cabbage, quickly mix the dressing and presto - ready to go.
The bulk of the flavour profile for these sliders is from the Half Baked Harvest cookbook. I switched out a few bits and bobs and came up with this delicious, fast, easy, gluten free, dairy free, meat-free recipe that will impress even your pickiest eaters.
More jackfruit recipes: Sweet and Spicy Jackfruit Buddha Bowl, BBQ Pulled Porkless Burger or make a potato bar (bake jacket or sweet potatoes, then pile them up with jackfruit, slaw, beans, cashew cream, and pickled onions or any other bits and bobs you have leftover from the week (family favourite!).
Sweet Spicy Jackfruit Sliders with Creamy Crunchy Slaw
- 1 tin jackfruit in brine, pulled apart
- 1 tbsp oil
- 1 cup pineapple juice
- ⅓ cup ketchup
- 3-4 tbsp maple syrup (or brown sugar)
- ⅓ cup soy sauce
- 2 tbsp sriracha
- 1 - 11/2 tsp fresh ginger, peeled and grated
- 1-2 cloves garlic, grated (about 1 tsp)
- ⅛ tsp cayenne (to taste)
- 2-3 cups cabbage or slaw
- 1-2 tbsp vegenaise
- ½ lemon, juice
- 4 tbsp vinegar (more to taste)
- pinch hot pepper flakes
- 4 pineapple slices
- 2 tsp coconut oil
Prepare the young jackfruit in brine by removing the seeds and core and pulling apart the jackfruit. Chop the jackfruit cores into strips. Place in a bowl. Add 1 tbsp oil to a skillet over medium to high heat, add prepared jackfruit and stirfry until it starts to turn golden.
Add all sauce ingredients, reduce heat to medium and let simmer while the sauce reduces.
Shred cabbage (or use pre-shredded slaw). Mix together vegenaise (I use Follow your Heart), lemon, vinegar, and lots of cracked black pepper. Toss with cabbage.
I had some leftover toasted sunflower seeds and added those to the slaw which was delicious. You can add green onions, sprouts, etc also to amp up your slaw.
*start with 1 tbsp of vegenaise add all other ingredients, taste and adjust as desired (creamier - add more vegenaise; too creamy - add more acid; adjust salt and pepper levels as well, if it's a bit sour, add ¼ tsp maple syrup or sweetener of choice but don't overdo it!).
Peel a fresh pineapple and cut into medium thick slices (or to your preference). Place in a medium skillet over medium-high heat. Warm pineapple slices until caramelized on each side (a few minutes each side) or grill the slices on the BBQ.
- Cut 4-6 slider buns in half and toast them in the oven or on the grill.
Add 1 slice of warm pineapple to each bun, top with jackfruit and then pile on some creamy slaw, add the bun top and ENJOY!
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.