Jerked Jackfruit Tacos with Grilled Pineapple


Jerk is a style of Jamaican cooking that involves a super-hot spice mixture and (usually) meat. But what’s a guy or gal to do if you want that same fiery flavor without the environmental problems that often accompany meat production? Well, bring on the jackfruits! This fruit, when marinated and shredded, mimics the taste and texture of pulled pork. So this recipe offers a real culinary mashup of ingredients—tropical fruit with Caribbean meat spices in a Mexican tortilla. You’ll never think of fruit the same way again!

Serves: 2
Prep and cooking time: 30 minutes


3 Tbsp agave nectar
3 Tbsp apple cider vinegar
2 Tbsp olive oil
1½ Tbsp ground cinnamon
2 Tbsp black pepper
1 Tbsp dried thyme
2 tsp allspice
1½ tsp cayenne pepper
½ tsp ground nutmeg
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1 (20oz) can jackfruit
3 rings of pineapple
6 soft shell corn or flour tortillas
1½ C red cabbage, sliced
12 cherry tomatoes, quartered
Vegan sour cream, for serving
Chopped cilantro, for serving
Fresh lime, to serve


In a small bowl, combine the agave nectar, vinegar, oil and ¼ cup water. Set aside.

Combine the cinnamon, pepper, thyme, allspice, cayenne, nutmeg, onion powder, garlic powder and salt in a small bowl. Place a large, flat-bottomed skillet on a medium-high heat. Once hot, add the spice mixture and stir for about 2 minutes, or until fragrant. Pour the liquid mixture into the skillet and heat for 30 seconds.  Drain the jackfruit and add it to the pan. Stir to break up the jackfruit as it softens. Heat through and set aside.

Next, heat a grill pan over high heat and grill the pineapple rings until lightly blackened, about 3 minutes per side. (If you don’t have a grill pan, just use a regular heavy bottomed frying pan and sear them for a couple of minutes on each side.)

Warm the tortillas on the stove or in the microwave. Build your tacos using the jackfruit, grilled pineapple, cabbage, cherry tomatoes, sour cream and cilantro. Serve with wedges of fresh lime.

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