Jerked Jackfruit Tacos with Grilled Pineapple

Ingredients

• 3 tablespoons agave nectar
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon ground cinnamon
• 2 tablespoons freshly ground black pepper
• 1 tablespoon dried thyme
• 2 teaspoons ground allspice
• 1½ teaspoons cayenne pepper
• ½ teaspoon ground nutmeg
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 1 (20-oz) can jackfruit, drained
• 3 pineapple rings, fresh or canned
• 6 soft corn or flour tortillas
• 1½ cup sliced red cabbage
• 12 cherry tomatoes, quartered
• vegan sour cream, for serving
• chopped fresh cilantro (coriander), for serving
• fresh lime, for serving

Method

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

Combine the cinnamon, black pepper, thyme, allspice, cayenne, nutmeg, garlic powder, onion powder, and salt in a small bowl. Place a large, flat-bottomed skillet over a medium-high heat. Once hot, add the spice mixture and stir for about 2 minutes, or until fragrant. Pour the agave mixture into the skillet and heat for 30 seconds. Add the jackfruit and stir to break up the jackfruit as it softens. Heat through, about 3 minutes, and set aside.

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 skillet 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 lime.