Pineapple & Jackfruit Char Siu Tacos
These tacos are stuffed with a savory, caramelized jackfruit filling and topped with tangy pineapple tidbits for a vegetarian twist on a classic Hong Kong street food.
Total Time: 1.5 hours
Servings: 10Ingredients
½ cup Hoisin sauce
1 ½ cups DOLE® 100% Pineapple Juice
½ cup soy sauce
2 Tbsp garlic, minced
3 Tbsp mirin
1 Tbsp Chinese rice wine or dry sherry
1 tsp Chinese 5 spice
2 lbs DOLE Shredded Young Green Jackfruit in Brine, drained
1 cup green onion, sliced thin
1 cup DOLE Pineapple Tidbits in 100% Pineapple Juice, drained
2 cups bean sprouts
½ cup cilantro, minced
20 ea tortillas, palm size, warmed
Japanese mayo, as needed
Directions
- In a large mixing bowl, whisk together the hoisin sauce, pineapple juice, soy sauce, garlic, mirin, wine and 5 spice. Set aside ⅓ of it.
- Mix the remaining ⅔ with the jackfruit and allow it to marinate for 30 minutes.
- In a large sauté pan, caramelize and heat the jackfruit (having drained off as much marinade as possible) 10-15 minutes. Add the green onions in the last 5 minutes of heating.
- Fold the heated jackfruit with the remaining marinade.
- In a small mixing bowl, fold the cilantro, bean sprouts and pineapple together to create a slaw.
- Build each taco with the jackfruit char siu, garnished with the pineapple tidbits and bean sprout slaw and a drizzle of Japanese mayo.
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