Jackfruit Carnitas: Shred jackfruit; toss with chipotle, sugar, garlic, cumin, salt and pepper.
Heat oil in skillet set over medium heat; cook onions for 2 to 3 minutes or until slightly softened. Stir in jackfruit mixture; cook for 5 to 10 minutes or jackfruit starts to brown around edges. Stir in Cerveza Atletica Mexican Lager, pineapple juice, orange juice and lime juice; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is thickened.
Pineapple Salsa: Toss together pineapple, onion, jalapeño, lime juice, cilantro, honey, salt and pepper. Let stand for 10 minutes.
Assembly: Serve jackfruit mixture in warm tortillas with salsa, cabbage, queso fresco and avocado.
Tip: Young, green or unripe canned jackfruit works best for this recipe. Ripe jackfruit is sweeter, and its texture will not yield a meaty consistency.