Directions

1. Pineapple BBQ Sauce

   1. Combine 1 cup pineapple cubes, ketchup, water apple cider vinegar, 6 Tbsp brown sugar, molasses, onion pwder, ground mustard, garlic powder, black pepper, lemon juice, Worcestershire sauce and liquid in a high-speed blender.
   2. Transfer to a medium sauce pan and bring to a boil. Reduce heat to low and allow to simmer for 1 hour.

2. Caramelized Pineapple

   1. Combine 2 cups pineapple cubes, red onion and 2 Tbsp brown sugar in a frying pan. Sauté on medium high until pineapple and onions are caramelized. Use small amounts of water to deglaze the pan while caramelizing to prevent sticking or burning.

3. Hatch Chile Slaw

   1. Combine cabbages, grated carrot, hatch chile, scallion, cilantro, celery, mayonnaise and white vinegar in a bowl. Add salt and pepper to taste.

4. BBQ Pulled Mushrooms

   1. Heat oven to 400 degrees.
   2. Toss shredded mushrooms in olive oil. Roast in the oven for 15-20 minutes. To keep the mushrooms from steaming themselves, be sure not to crowd the pan. The goal is to draw out some of the moisture to prevent the mushrooms from becoming chewy (you may need two pans).
   3. Heat plant-based butter in a pan on the stovetop. Transfer the roasted mushrooms to the pan with the butter and add 1 cup of Pineapple BBQ Sauce (more as desired). Turn heat to low, cover, and allow to simmer for 1 hour.

5. To Serve

   1. Combine all components on a bun and enjoy!