(VG) Bbq Jerk Breadfruit Nachos

For Bbq Jerk King Oyster Mushrooms: Shred mushrooms using a fork. Add shredded mushrooms to a heated cast iron pan covered with cooking oil. Coat with dry jerk seasoning, jerk marinade, and vegan friendly bbq sauce, mixing well. Cook on medium heat stirring often for 8-10 minutes. Remove from heat and set aside.

For Pineapple Salsa: Cut pineapple in half, removing the center from one half (enjoy the other half). Cut pineapple into small chunks. Add pineapple to a mixing bowl along with diced roma or plum tomatoes, finely diced red bell pepper, finely diced red onion, finely chopped jalapeño (seeds removed), minced cilantro, lime juice, and salt, cumin, & garlic powder to taste. Mix well, then place salsa back into the center of the pineapple half. Place in the fridge until ready.

For Breadfruit Chips: Carefully cut breadfruit in half using a sharp knife. Peel skin using a sharp vegetable peeler or knife. Cut into quarters. Gently cut out and remove the seed. Cut into thin chip pieces. Prep the breadfruit before frying using one of two methods:

Method one (Boil): Add breadfruit chips to a pot of salted boiling water. Boil for 5-8 minutes or until slightly tender. Remove from water and pat dry to remove excess water.

Method two (Soak): Add breadfruit chips to a bowl of salted water. Let sit for 8-10 minutes or until slightly tender. Remove from water and pat dry to remove excess water.

Note: The full recipe for assembling the nachos is stated to be continued in the comments of the original post.