Drain jackfruit & use fork to shred.

In a skillet pan heat a few tbsp of water, add jackfruit, cumin, pepper and bbq sauce. Cook until jackfruit warm, about 5 minutes.

If using frozen or canned corn heat in a small saucepan until warm.

In a small bowl mix your slaw veggies with the juice from 1 lime.

Cut pineapple in chunks, half cherry tomatoes, cut avocado in half.

In two large salad bowls assemble all ingredients. Top with chopped scallions