Kalua Jackfruit Sliders with Pineapple Slaw & Lomi Tomato Salad

Bring the flavors of Hawai‘i to your plate with this vibrant plant-based trio! These vegan kalua jackfruit sliders capture the smoky essence of traditional kalua pork, paired with a refreshing lomi tomato salad (no fish) and a crisp pineapple slaw. Perfect for a summer gathering or nourishing weeknight meal, this island-inspired spread is packed with color, culture, and wholesome ingredients.

Cuisine: Hawaiian Prep: 35 min Cook: 15 min Total: 50 min

Yield: 4 servings (Each serving = 2 sliders)

Ingredients:

Kalua Jackfruit Sliders:

• 2 cans young green jackfruit in brine (not syrup), drained and rinsed

• 1 tablespoon olive oil

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon liquid smoke

• 2 tablespoons low-sodium soy sauce or coconut aminos

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

Pineapple Slaw:

• 2 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 cup fresh pineapple, finely diced (or canned in juice, drained)

• 1 medium carrot, grated or julienned

• 2 green onions, thinly sliced

• 1 small red bell pepper, thinly sliced or diced

• 1/4 cup chopped fresh cilantro

Pineapple Slaw Dressing:

• 2 tablespoons rice vinegar or apple cider vinegar

• 1 tablespoon fresh lime juice

• 1 tablespoon maple syrup or agave

• 1 teaspoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Lomi Tomato Salad:

• 3–4 ripe tomatoes, diced

• 1/4 small sweet onion (or Maui onion), finely diced

• 2 green onions, sliced

• 1/2 cup diced seedless cucumber

• 1 bunch parsley, chopped

• 2 limes, squeezed

• 1/4 teaspoon sea salt

• 1/4 cup toasted macadamia nuts, finely chopped (topping)

• Red pepper flakes (optional)

Instructions:

Kalua Jackfruit sliders:

• Use your hands or forks to shred the jackfruit pieces. Remove any seeds or tough core sections.

• In a large skillet, heat oil over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook another minute.

• Add shredded jackfruit, soy sauce, liquid smoke, smoked paprika, and a pinch of salt. Stir well and cook uncovered for 10–15 minutes, stirring occasionally. Add a splash of water or veggie broth if needed to prevent sticking.

• Serve on Hawaiian-style slider buns.

Pineapple Slaw with dressing:

• Combine cabbage, pineapple, carrot, green onion, bell pepper, and cilantro in a large mixing bowl.

• In a small bowl or jar, whisk together the vinegar, lime juice, maple syrup, olive oil, salt, and pepper.

• Pour the dressing over the slaw and toss until well coated. Let it sit in the fridge for at least 15–30 minutes to allow the flavors to blend.

• Use as a slider topping or side dish.

Lomi Tomato Salad:

• In a bowl, combine diced tomato, sweet onion, green onion, and cucumber.

• Sprinkle with salt and gently toss. Let sit for 10–15 minutes so flavors meld.

• Add lime juice and fresh parsley.

• Top with toasted macadamia nuts and optional red pepper flakes.

• Serve chilled or at room temp alongside the sliders. Enjoy!