BBQ Jackfruit Sliders with Pineapple Slaw

Ingredients

----FOR THE SLAW----

8 1⁄2 ounces shredded coleslaw mix (discard dressing, or use ~6 cups of chopped green and purple cabbage)

1⁄3 cup diced fresh pineapple

1⁄3 cup Silk Tropical Pineapple Dairy-free Yogurt Alternative (or sub plain vanilla almondmilk yogurt alternative)

1 tablespoon Apple Cider Vinegar

1 tablespoon malt vinegar

1 tablespoon Lemon juice

1 teaspoon lemon pepper

1⁄2 teaspoon black sesame seeds

1 tablespoon Sunflower Seeds

-----FOR THE SLIDERS-----

20 ounces BBQ Jackfruit from The Jackfruit Company (two 10oz packages)

12 pretzel slider buns

2 large dill pickles (sliced into rounds)

1⁄2 an heirloom tomato (thinly sliced, optional)

1⁄4 cup extra barbecue sauce (optional)

2 cups pineapple slaw (recipe above!)

In a large bowl, combine all of your coleslaw ingredients. Stir until thoroughly combined.
In a large skillet, over medium heat, warm up the bbq jackfruit for 5 minutes, stirring occasionally and breaking up any large pieces with the back of a spoon (directions are also on the box).
Assemble your sliders: On one half of the bun, put a generous portion of the bbq jackfruit. Then on the other side of the bun, spread on a bit of extra barbeque sauce (optional), lay a few dill pickle slices in a single layer, and then add a dollop of the pineapple slaw. Put the two halves together and enjoy!
Serve with chips and fresh cherries (optional, but recommended!).