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Jackfruit Tacos with Grilled Pineapple

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Smoky, spiced jackfruit tacos with caramelized grilled pineapple, queso fresco, cilantro, and lime. A plant-based, vibrant, and satisfying taco that balances sweet and savory flavors.

Ingredients

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, to taste

6 pineapple rings

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

12 flour tortillas

¾ cup crumbled queso fresco

¼ cup chopped fresh cilantro

Lime wedges, for serving

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 5 minutes until softened.
  2. Stir in garlic and cook 1 minute until fragrant.
  3. Add jackfruit, chili powder, cumin, coriander, salt, and black pepper. Cook 8–10 minutes, stirring occasionally, until tender and slightly crisp at edges. 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 2–3 minutes per side until caramelized. Slice into chunks.
  5. Warm flour tortillas in a dry skillet or over a gas flame.
  6. Assemble tacos with jackfruit mixture, grilled pineapple chunks, queso fresco, and cilantro. Serve with lime wedges.

Notes

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 for more protein.

Top with pickled red onions for tangy crunch.

Store leftover jackfruit filling and pineapple separately in airtight containers in the fridge for up to 3 days.

Nutrition

Find it online: https://justsosavory.com/jackfruit-tacos-with-grilled-pineapple/