“Pulled” Bbq Jackfruit & Caramelized Pineapple Taquitos


  • 2-14oz cans of young Jackfruit in water
  • 2 tbl coconut sugar/or brown sugar
  • 1 tbl chili powder
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/4 tsp garlic
  • 1/4 tsp onion
  • salt/pepper
  • 1 onion diced
  • 1 cup fresh pineapple diced
  • 1/2 cup BBQ sauce
  • 1 cup shredded vegan cheddar
  • 1/4 cup chopped cilantro
  • 14ct of 6 in flour tortillas


  1. Drain, rinse, & dry jackfruit. Slice off the hard core from jackfruit/or jackfruit pieces. Cut core into fine pieces as they do not shred, & shred the rest of jackfruit with fork or hands. Discard big pods if you like. Mix spices Then add spices to jackfruit making sure “meat” is evenly coated. Set Aside

  2. Heat 2 tbl of oil in a large sauté pan over medium heat. Add the diced onion. Cook, tossing, for 6-8 minutes, until light golden and translucent . Add the pineapple. Cook, tossing, for 6-8 minutes, until lightly caramelized. Season with salt and pepper. Place in mixing bowl

  3. On stovetop, using same pan, over med heat, add 2 tbl olive oil, then add jackfruit, sautée 3-4 min, then add bbq sauce, & 1/4 cup water to thin sauce, simmer on low for 15/20 min stirring occasionally until jackfruit has darkened in color

  4. Add jackfruit to mixing bowl that has onions & pineapple, stir in vegan cheese, & cilantro. Add salt & pepper to taste

  5. To make taquitos: on a work surface, place 1/4 cup of filling place at the bottom 1/3 of the tortilla, tightly roll to the top. Place seam side down of parchment paper.Repeat

  6. Mist with oil & bake at 400 F for 15-20min flipping half way until tortilla is crisp. Enjoy

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