1.5Tablespoonfresh gingerpeeled and minced (about 1-inch piece)
3garlic clovesminced
1pinchred chili flakes1 pinch red chili flakes
Instructions
Drain pineapple rings, saving the juice for the sauce. Grill pineapple rings on a grill panover medium-high heat or sautee them in a pan. Set aside.
In a small saucepan, whisk together all ingredients for the sauce. Bring to boil over medium heat. Reduce heat and whisk frequently until the sauce is thick (about 10 minutes).
Drain jackfruit and transfer to large non stick skillet over low-medium heat. Once jackfruit gets warm, mash with the backside of a fork or potato masher. Note, some jackfruit might have seeds still - discard them.
Add sauce to the jackfruit. Mix well and cook for about 1 minute until heated through. Remove from heat.
Toast buns in the oven preheated to 300 degrees Fahrenheit for 1-2 minutes or until golden brown.
To assemble sliders, pile on jackfruit, grilled pineapple rings, and arugula onto a toasted bun. Repeat until all the sliders are made.
Video
Notes
I used 14.5-ounce cans of jackfruit for this recipe; however, Trader Joe's sells 20-ounce cans. Feel free to use more jackfruit and have it be less saucy OR make more sauce to compensate!