Drain and rinse the jackfruit. Use your hands to shred into a large bowl. Peel and small dice the onion. Halve the orange. Add half the onion, juice from the orange, 2 cloves garlic, chipotle paste, caramelized pineapple puree, white vinegar, and ½ tsp salt to a blender. Blend until smooth. Pour about half of the al pastor sauce over the jackfruit to marinate until Step 4 and reserve the rest for serving.
Preheat the oven to 350°F. Finely chop the cilantro. Small dice the pineapple. Zest and halve the lime. In a medium bowl, combine the remaining chopped onion, half the chopped cilantro, diced pineapple, juice from half the lime, and a pinch of salt. Stir the pineapple salsa to combine.
Drain and rinse the cannellini beans. To a small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the beans (reserving half for the Socca Pizza recipe), and a pinch of salt and pepper. Stir to combine and set aside to marinate. Place a large nonstick skillet over medium heat and add the pumpkin seeds. Cook until fragrant and toasted, about 4 to 6 minutes, then transfer to a bowl.
Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil. Once hot, add the marinated jackfruit and sauce from the large bowl to the skillet. Cook, tossing occasionally, until the sauce thickens slightly and jackfruit is caramelized, about 8 to 10 minutes.
Wrap the corn tortillas in foil or a dish towel and warm in the heated oven for about 5 minutes. Slice the radish into thin sticks.
Divide the warm tortillas between plates and layer on the jackfruit al pastor, pineapple salsa, radish sticks, and toasted pumpkin seeds. Drizzle with the remaining al pastor sauce. Serve with the zesty cannellini beans.