1. Minced garlic

2. Young jackfruit core removed, drained (drain water),

3. Pineapple eyes, cut into bite-sized pieces

4. Heat 1 tablespoon olive oil over medium heat, sauté garlic until slightly golden

5. Stir-fry pineapple on the side

6. Add the prepared eyelids to the island with the pineapple for about 5 minutes until the pineapple and jackfruit are soft

7. Add 1.5 tbsp soy sauce, 1 tbsp dark soy sauce and 250ml coconut water. Bring to a boil, then lower the heat and braise for 15 minutes to infuse the spices

8. After 15 minutes, check the pot of braised jackfruit, add 2 teaspoons of brown sugar (according to the sweet and sour taste of pineapple and taste). Increase the heat to medium and keep it for about 10-15 minutes

9. After 10 minutes of checking the stock pot, when the water has dried up, the dish is finished. (If there is still water, continue storing until the water dries up, or to a satisfactory level)

Note:

Choose pineapple according to your taste, ripe pineapple to make the dish sweeter, if you want a mild sour taste, choose a nearly ripe pineapple.