Directions

1. Heat a saucepan to medium-high heat. Add the olive oil, jackfruit and spice blend. Toss well to coat and cook until jackfruit begins to brown and is heated through.
2. Add the BBQ sauce to the pan and toss well to coat and heat through. Remove from heat and hold hot for service.
3. In a large mixing bowl, blend the coleslaw mix, half the peri-peri mayonnaise and the pineapple juice.
4. Toast the buns and then dress each with a drizzle of the remaining peri-peri mayonnaise, garnish with 4 pickle slices (on the large buns), or 1 slice on each slider.
5. Top with the coleslaw mix and jackfruit. Serve while hot.