Strain the brine from the two cans of jackfruit and rinse under water.
Add the jackfruit into a boiling pot and fill with water to cover the jackfruit. Boil for 10-15 minutes to cook the excess brine flavor from the fruit.
Slice buns and grill the insides on a dry skillet to warm and toast them. Set aside along with your desired fixings.
Combine ingredients for purple slaw and set aside.
Remove the jackfruit from the heat and strain the water from it again. The less water in the jackfruit will allow the jackfruit to brown better in the skillet and improves the final result.
Heat olive oil in a skillet on medium high. Add the jackfruit and Maui onions. Season both with garlic, paprika, salt and pepper to taste.
Use a cooking utensil to shred the jackfruit while cooking it in the skillet.
Once jackfruit begins to brown and onions become translucent, add the Island Heat sauce and stir so evenly distributed sauce. Continue stirring and cooking for 3-5 minutes. Allow the the jackfruit and onions to simmer in the sauce by covering the skillet and turning off the flame.
Add a scoop of the jackfruit into each slider bun, top with purple slaw and desired fixings, then serve.
There is no need to remove the seeds or rind of the jackfruit because they’re both edible and will completely soften through the cooking process.