Jackfruit Tacos with Grilled Pineapple

Why You’ll Love This Recipe

• A delicious plant-based alternative to traditional tacos
• Sweet and savory balance from spiced jackfruit and grilled pineapple
• Quick and easy to prepare on a weeknight
• Naturally vegetarian and can be made vegan with simple swaps
• Perfect for summer gatherings or taco night
• Packed with flavor and texture in every bite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling:
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, minced
1 pound shredded jackfruit (thawed if frozen, drained if canned)
1 teaspoon chili powder
1½ teaspoons cumin
1 teaspoon coriander
Salt and freshly ground black pepper

Tacos:
6 pineapple rings
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
12 flour tortillas
¾ cup crumbled queso fresco
¼ cup chopped fresh cilantro
Lime wedges, for serving

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 5 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add jackfruit, chili powder, cumin, coriander, salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the jackfruit is tender and slightly crisp at the edges. Use a spoon or fork to shred larger pieces as needed.
4. Meanwhile, preheat a grill or grill pan over medium-high heat. Brush pineapple rings with olive oil, season with salt and pepper, and grill for 2 to 3 minutes per side until caramelized with grill marks. Remove and slice into chunks.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame.
6. Assemble tacos by filling tortillas with jackfruit mixture, grilled pineapple chunks, queso fresco, and cilantro. Serve with lime wedges for squeezing.

Servings and timing

This recipe makes 6 servings (2 tacos each).
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Swap flour tortillas for corn tortillas for a gluten-free option.
• Use vegan cheese or avocado instead of queso fresco for a dairy-free version.
• Add jalapeños or hot sauce for extra heat.
• Stir in black beans or pinto beans with the jackfruit for more protein.
• Top with pickled red onions for tangy crunch.

Storage/Reheating

Store leftover jackfruit filling and pineapple separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet over medium heat until warmed through. Tortillas are best fresh, but can be reheated briefly in a skillet. Assemble tacos just before serving.

FAQs

Can I use fresh jackfruit instead of canned or frozen?

Yes, but preparing fresh jackfruit takes more time. Canned or frozen jackfruit is more convenient for this recipe.

Is jackfruit high in protein?

No, jackfruit is low in protein compared to meat. You can add beans, tofu, or tempeh to increase protein.

Can I grill the jackfruit instead of cooking it in a skillet?

Yes, but it’s best to first sauté it with spices so it absorbs flavor, then finish on the grill for smoky notes.

Do I have to grill the pineapple?

Grilling enhances the sweetness and caramelization, but you can use fresh pineapple if you prefer.

Can I make this recipe vegan?

Yes, just omit the queso fresco or replace it with a vegan cheese or avocado.

What kind of tortillas work best?

Both flour and corn tortillas work. Flour tortillas are soft and flexible, while corn adds a slightly nutty flavor.

Can I make the filling ahead of time?

Yes, the jackfruit mixture can be cooked up to 2 days in advance and reheated before serving.

How do I prevent soggy tortillas?

Warm them before assembling and don’t overfill. Serve tacos immediately for best texture.

What toppings go well with these tacos?

Pickled onions, shredded cabbage, avocado slices, salsa, or a drizzle of crema all pair beautifully.

Conclusion

Jackfruit tacos with grilled pineapple are a fresh, flavorful twist on classic tacos. With spiced jackfruit, caramelized pineapple, and a sprinkle of queso fresco, each bite balances sweet, savory, and tangy elements. Easy, versatile, and perfect for sharing, this recipe is sure to become a taco night favorite.

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