2tbspolive or vegetable oil to fry + extra for the grilled pineapple
1red bell pepper sliced thinly
1large red onionsliced thinly
2x 500g | 18oz tins of young green jackfruit in water or brine
1x 400g | 14oz tin of pineapple rings in juice
8-10tbspsmoky BBQ saucemake sure it is vegan
1-2tspchipotle pastedepending on how spicy you prefer the dish
1tsphot chile powder
1red chillisliced, to serve
fresh corianderroughly chopped, to serve
small tortilla wrapsto serve
If your jackfruit is preserved in brine then rinse it in cold water and dry before using. Cut away the hard, woody centres. Place the rest in a bowl.
Add the BBQ sauce, maple syrup, lemon juice, chipotle paste and spices and mix together.
Heat the oil in a large frying pan and fry the onions and pepper over medium heat for 5 minutes.
Add the jackfruit and marinade and cook over medium heat, stirring to coat.
Continue cooking for 10 minutes and add the pineapple juice once the pan gets a little dry. Continue to cook until the jackfruit softens and use two forks to shred it.
Heat a griddle pan as hot as it will go and brush with a little oil. Place the pineapple rings on the hot griddle and leave undisturbed for a couple of minutes. Check the underside lifting an edge with tongs and flip once griddle lines appear. Cook on the other side for a further 3-4 minutes, until caramelised.
Stir some fresh coriander into the jackfruit and serve over small tortillas topped with the grilled pineapple and fresh chilli.