Kickin' Hawaiian Pineapple Chicken

Kickin' Pineapple BBQ Sauce


  • 1/4 bottle of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • 1 - 2 chicken breasts, cut or torn into bite-size pieces


  • 1/2 red onion diced

  • 1- 2  colored bell peppers, diced

  • 1/2 to 1 cup pineapple chunks

  • Cayenne pepper or Cajun seasoning to taste (optional)


In a frying pan, cook vegetables in EVOO for 3 to 5 minutes on medium heat.  Then add the chicken and Kickin' Pineapple BBQ Sauce and cook until chicken is done all the way through.  While the chicken is cooking, add the cayenne pepper or Cajun seasoning if desired.

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Kickin' Taco Salad

Kickin' Pineapple BBQ Sauce



  • 1/2 to 3/4 cup Kickin' Pineapple BBQ Sauce

  • 1 lb. ground beef, turkey, chicken, or veggie crumbles

  • EVOO

  • 2/3 cup water

  • 1/4 cup taco seasoning

  • lettuce

  • 1 green or colored pepper

  • 1/2 cup chopped onion

  • 1 cup chopped tomato

  • 1 can black beans or refried beans

  • Tortilla chips


Optional Taco Toppings:  sour cream, shredded cheese, chilies


Brown meat of choice or veggie crumbles with a bit of EVOO. Drain. Add the meat back into the pan with water and taco seasoning. Place tortilla chips, meat, lettuce, tomatoes, chopped peppers & onions, chilies, Kickin' Pineapple, sour cream, and shredded cheese or any of your favorite toppings on a plate or bowl.

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BS Kickin' Wings

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce



  • 1/2 bottle of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • 12 to 15 chicken wings




Dry wings; then cook in the oven, deep fryer, or on the grill until crispy and done.

Place a few in a deep bowl with warm Kickin' Pineapple BBQ Sauce (heat on a burner).

Place top on the bowl and shake well to coat wings. Dump and repeat until all are coated.

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Blazin' Chicken Pasta

Blazin' Pepper Relish


  • 1/4 cup  BS Grillin' Co. Blazin' Pepper Relish

  • 1 rotisserie chicken, whole cooked chicken, or 4-6 cooked chicken breasts

  • 1 lb. Penne pasta, cooked

  • 2 blocks cream cheese

  • 1 1/2 cups shredded cheddar cheese

  • Sour cream or ranch dressing to taste


Cut or tear cooked chicken into bite-sized pieces and set aside.  Cook pasta and drain.  While cooking pasta, mix cream cheese, 1 cup of the shredded cheddar cheese, and Blazin' Pepper Relish in a large bowl.   Add chicken pieces, and pasta to cream cheese mixture.  Stir until well-blended.  Spread chicken, pasta, and cheese mixture into a greased 9 x 13 casserole dish.  Top with the rest of the shredded cheddar cheese. Bake for 30 minutes at 350 degrees or until hot and bubbly.  Drizzle sour cream or Ranch dressing on top after plating.

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Hawaiian Sticky Chicken

Kickin' Pineapple BBQ Sauce



  • 1 cup of  BS Grillin' Co. Kickin' Pineapple BBQ sauce

  • 1 or 2 lb. boneless skinless chicken breasts

  • 3 cups chicken broth

  • 1 cup pineapple juice

  • 1 cup crushed pineapple

  • 3 cloves of garlic

  • 1 tsp of salt

  • 1/4 cup of soy sauce

  • 1/4 cup of hoisin

  • 2 TBSP teriyaki sauce

  • 1/4 tsp crushed red pepper flakes

  • 1 TBSP Cornstarch

  • 1 TBSP water

  • Hot cooked rice

  • 4 chopped scallions for garnish

  • Sesame seeds for garnish




Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on HIGH.

Cook for 4 hours then remove the chicken to a cutting board.

Drain the liquid from the slow cooker into a large measuring cup or bowl. Save 2 cups of the liquid (including some of the crushed pineapple) and put back into the slow cooker.  Discard the remaining liquid.

Add the Kickin' Pineapple, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes, water, and cornstarch to the liquid in the slow cooker, and whisk to combine.

Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on HIGH for 1 more hour.

Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.


*Adapted from

Air Fryer Chicken Nuggets

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce

  • BS Grillin' Co. Smokin' Chipotle or Kickin' Pineapple BBQ Sauce for dipping

  • 1 lbs. boneless skinless chicken breast

  • 1/4 cup flour

  • 1 TBSP olive oil

  • 2 TBSP Milk

  • 2/3 cup bread crumbs


Preheat the air fryer to 400 degrees F. Cut the chicken breasts into 1 inch cubes. Set out three bowls. Bowl 1: pour the baking mix into it. Bowl 2: Mix the oil and milk together, whisk well. Bowl 3: Place the bread crumbs into it. (Work in two batches)

Dip half of the chicken pieces in the gluten free baking mix. then dunk them into the oil and milk mixture. Finally, dip the pieces into the bread crumbs. Lay the chicken nuggets in a single layer in the air fryer basket. Cook for 7 minutes. Remove from the basket and repeat with the remaining chicken pieces.

Tip:  Warm the dipping sauce to room temperature or warmer.

*Adapted from

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BBQ Chicken Flatbread

Smokin' Chipotle BBQ Sauce



  • 1 Cup of BS Grillin' Co. Smokin' Chipotle BBQ Sauce

  • 1 Pizza Crust or Flatbread Crust (pre-baked)

  • 1 Rotisserie Chicken

  • 1 Medium Red Onion (diced)

  • 4 Ounces of Cheddar Cheese (shredded)

  • 8 Ounces of Mozzarella Cheese (shredded)

  • 1/4 Cup of Chives (chopped)




In a bowl, place the cooked chicken and 2 tablespoons of the barbecue sauce. Stir to coat thoroughly.

Place your pre-baked crust on a pizza stone or baking sheet. Add the cheddar cheese.

Add the chicken. Add the diced onion.

Drizzle the remaining barbecue sauce.

Add the mozzarella cheese.

Add the chopped chives.

Bake in a 400-degree oven for 10 to 15 minutes until the cheese is melted and everything is hot.

Adapted from Food Lion Recipe Center

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Southern Chicken Salad

Sweet Zucchini Relish



  • 1/2 cup of BS Grillin' Co. Sweet Zucchini Relish

  • 1/2 a rotisserie chicken

  • 1/2 cup mayonnaise

  • 2 sticks of celery

  • 1 tsp pepper

  • Several pieces of lettuce

  • 1 tomato

  • Bread




Pull meat off of rotisserie chicken.

Chop celery into small pieces.

In a food processor, add chicken, BS Grillin' Sweet Zucchini Relish, mayonnaise, celery, pepper. Process until to the desired consistency

Assemble the sandwich, adding tomato and lettuce.

Adapted from Food Lion Recipe Center

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Blazin' Cream Cheese Chicken Panini

Blazin' Pepper Relish



For the Cream Cheese Spread:

  • 1/4 cup  BS Grillin' Co. Blazin' Pepper Relish

  • 2 blocks of cream cheese, softened

  • 1 slice of cheddar cheese, cut into strips

For the Chicken:

  • 4 to 6 boneless chicken breasts

  • 1 tomato sliced

  • 2 tsp. chopped rosemary

  • Salt and black pepper to taste


For the Bread:

  • Ciabatta Bread

  • Olive Oil




In a large mixing bowl, mix Blazin' Pepper Relish, cream cheese, and cheddar cheese.

Preheat the pan to medium heat and brush the chicken with olive oil. Season with rosemary, salt, and pepper.

Place the chicken in the pan and cook for 7 minutes per side or until juices run clear and chicken is no longer pink. Remove the chicken from the pan. Allow it to cool for 5 to 10 minutes. Cut it into 1/2-inch slices.

Assemble the sandwiches with tomato, Blazin' cream cheese spread, and sliced chicken breasts.

Brush the tops of the bread with olive oil. Place the sandwiches in a panini press or place a weight on top of the panini sandwich and cook for 4 minutes on each side until the cheese melts.

Remove from heat and serve with your favorite side.

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Mini Chicken Burgers

Smokin' Chipotle BBQ Sauce



  • 1/2 bottle of BS Grillin' Co. Smokin' Chipotle BBQ Sauce

  • 1 1/2 lbs. Ground Chicken

  • 1 lg. Egg, Lightly Beaten

  • 1 Zucchini, Finely Grated

  • Salt and Black Pepper, To Taste

  • 1 Carrot, Peeled And Finely Grated

  • 1 tsp. Dried Thyme

  • 2 Garlic Cloves, Minced



In a large bowl, combine ground chicken, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Using your hands form the mixture into bite-size patties. Marinate in BS Grillin' Co. Smokin' Chipotle BBQ Sauce.

Heat the olive oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes on each side, or until the chicken is cooked through and no longer pink. Drain on paper towels. Assemble chicken burgers.

Serve with your choice of sides.

Adapted recipe from Sprouts Recipe Center