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

3 TBSP ground horseradish

1 lb. shrimp



Pour Kickin' Pineapple BBQ Sauce into a dipping dish and combine with a healthy dose of fresh ground horseradish. Dip the shrimp (No double dipping please) and enjoy!

Cocktail Sauce



BS Grillin' Co. Kickin' Pineapple BBQ Sauce

1/2 cup cornstarch
3/4 teaspoon salt
1 tsp. cayenne pepper
1/2 tsp. black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)




Mix cornstarch, salt, cayenne pepper and black pepper in a shallow bowl; set aside.
Beat egg whites in medium-size mixing bowl until frothy. Place coconut in a shallow bowl.

Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut.

Turn over and press into coconut again to coat both sides. Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.

Add chicken to the hot oil in batches. Fry until cooked through, about 2 to 3 minutes.

Drain. Serve hot with Kickin' Pineapple BBQ Sauce as a dipping sauce.  Enjoy!

Crunchy Coconut Chicken with Kickin' Pineapple Dipping Sauce



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

1 tsp honey

1/2 tsp sesame seed oil

1 tsp balsamic vinegar

1 tsp EVOO

Lime-squirt to taste





Whisk all ingredients together.  Serve as a dressing on Asian salads or as a sauce with other Asian dishes.  Enjoy!

Kickin' Asian Vinaigrette Dressing



1/2 to 3/4 cup of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

3 garlic cloves, crushed

1 tsp olive oil

1 1/2 TBSP Dijon mustard
2 TBSP fresh lemon juice

1 1/2 TBSP fresh oregano (or 2 tsp dry)

1 tsp kosher salt and fresh cracked pepper, to taste

16 oz skinless boneless chicken breasts, cut into 1-inch cubes

1/2 red onion, quartered and layers separated

4 lemon wedges for serving

4 metal skewers




Combine Kickin' Pineapple BBQ sauce, garlic, oil, Dijon mustard, lemon juice, oregano, salt, and pepper in a medium bowl.  Place chicken and onions into a gallon-sized resealable plastic bag.  Pour marinade into the bag; seal, and refrigerate overnight.  When ready to grill, put chicken pieces and onion wedges onto skewers alternately.  Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill each side, or until the center is no longer pink.  Serve with fresh lemon wedges.  Enjoy!

Kickin' Lemon Dijon Chicken Skewers




1 lb. lean ground beef

3/4 cup GF bread or cracker crumbs (or potato flakes, or GF crushed cereal)

2 eggs slightly beaten

1/4 cup finely minced or grated onion 

1 TBSP of hot sauce

1/2 tsp garlic powder

dash of salt and pepper


1 cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce

1 TBSP hot sauce (optional)


Mix meatball ingredients and shape into 1″ balls. Place a single layer of meatballs on a cookie sheet with sides and bake at 325 degrees for 30 minutes. Place in a casserole dish or a crock pot.  Mix Kickin' Pineapple BBQ Sauce with hot sauce and pour over meatballs.  Bake at 325 degrees for one hour if using a casserole dish or heat in a crock pot on low for 2 to several hours.  Enjoy!

Tip: It is easy to make the meatballs quickly and uniformly if they are formed using a cookie scoop.

Gluten-Free Kickin' Party Meatballs



BS Grillin' Co. Kickin' Pineapple BBQ Sauce for dipping

3 boneless skinless chicken thighs or 2 boneless skinless chicken breasts
12-14 slices of bacon, about  a pound of bacon


Preheat the oven to 400 degrees. Line a large baking sheet with foil.  Then place a metal rack on top of the foil. Dice the chicken into bite-size pieces and set aside. Slice the bacon into thirds or fourths, making sure that the bacon pieces are long enough to wrap around the chicken pieces.

Wrap each piece of chicken with bacon and secure it with a toothpick. Place the wrapped chicken on the wire rack over the prepared baking sheet. Cook the bites for 22-28 minutes until the bacon is lightly browned and the chicken is cooked through. Serve hot with the dipping sauce of your choice. Enjoy!

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

Gluten-Free Bacon Chicken Bites



Quinoa Bites:
2 cups of cooked quinoa
4 free-range organic eggs, lightly beaten
3 TBSP tomato paste
1 tsp fine grain sea salt
½ tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper
¼ tsp ground black pepper
1 cup of gluten-free breadcrumbs (Gillian’s gluten-free breadcrumbs are recommended)
30 ½-inch cubes mozzarella 

½ cup of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

½ stick of butter



Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper in a bowl.  Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture.  Scoop 1 heaping TBSP of quinoa mixture, and with dampened hands, make quinoa balls by placing one cube of mozzarella into the middle of the ball and forming a smooth ball around the mozzarella. Repeat to form about 30 quinoa bites. Place quinoa bites onto the lined baking sheet and bake for 15 minutes.

In the meantime, make the sauce.  Combine the Kickin' Pineapple BBQ Sauce and butter in a small saucepan and cook on medium heat (or place in a microwave-safe bowl for 2 minutes on high).


After 15 minutes, remove baking sheet from the oven, gently turn browned quinoa bites, and top with Kickin' Pineapple BBQ sauce. Put back in the oven and bake for another 8 minutes. Enjoy!

Serving suggestion:  Serve hot with celery sticks and sour cream, blue cheese dressing, or ranch dressing.

Gluten-free Vegetarian Kickin' Quinoa Bites



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

24 large raw shrimp, peel and pull off tails

Non-stick cooking spray or olive oil spray 

1 tsp salt (divided)

1 tsp grated lime zest, + juice 1 tbsp lime juice

2 tsp chili powder

1 large California Avocado, diced

⅓ cup sour cream

1 tsp chipotle chilies in adobo sauce, finely minced

2 TBSP freshly chopped cilantro

24 tortilla chip scoops





Pre-heat oven to 375 degrees F.  Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside. Combine Kickin' Pineapple BBQ sauce,  ½ tsp salt, lime zest, and chili powder in a small bowl.  Sprinkle all over the raw shrimp.  Lay the shrimp on the cookie sheet and spritz with the non-stick cooking spray or olive oil spray.  Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.  Meanwhile combine the diced avocado, lime juice and remaining ½ tsp salt in a small bowl.  Combine the sour cream and minced chipotle pepper in a different small bowl.   Assemble your shrimp taco bites by placing a tsp of avocado mixture into a tortilla chip, followed by a ½ tsp of sour cream mixture, then top with a chili-lime shrimp.  Sprinkle with the chopped cilantro. Enjoy!

Shrimp Taco Bites


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

1 lb. shrimp, peeled and cleaned 
1 yellow and red bell pepper, diced
1 /2 onion, diced


Sautee peppers and onions until softened in EVOO. Add BBQ sauce and shrimp, mix well, and cook until shrimp is pink. Enjoy a family meal under $15!

Kickin' Pineapple Shrimp



BS Grillin' Co. Kickin' Pineapple BBQ Sauce 

Peeled and de-veined large shrimp

Your favorite vegetables sliced or cut (examples: fresh zucchini, tomatoes, onion, peppers)




Skewer shrimp and veggies onto a soaked wooden stick. Brush on Kickin’ Pineapple BBQ Sauce or Smokin’ Chipotle BBQ Sauce for a bolder flavor.   Grill until shrimp is no longer pink, approximately 3 to 5 minutes. ~Enjoy!

Shrimp on a Stick



Use 1/4 cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce


3 cups "Tastes Like Chicken" Seitan, cubed

4 large peppers (2 green, 2 red), cut into 1-in. squares

1 large red onion, cut into 1-in. squares

2 cups grape tomatoes, halved

2 cups pineapple, cubed




Place seitan, vegetables, pineapple onto skewers until only about 2 inches are showing at top and bottom.

Brush Kickin' Pineapple BBQ Sauce onto skewer ingredients, coating completely.

Cook skewers on grill for about 3 minutes on each side, or until the ingredients begin to brown.

Serve warm and enjoy!

Hawaiian Seitan Skewers



For the carrots

6 carrots, washed and cut to "bun length"

BS Grillin' Co. Kickin' Pineapple BBQ Sauce

2 Tbsp. olive oil

½ tsp. cumin

½ tsp. paprika

½ tsp. garlic powder

6 vegan hot dog rolls


For the Pilsen Dog

1 ear of corn

½ cup Vegenaise

¼ cup cilantro, chopped

Juice from one lime

¼ tsp. chili powder for topping


For the Mac and Cheese Dog

1 box Daiya Foods Cheezy Mac


For the Denver Dog

1 can (4 oz.) Hatch green chiles

½ cup Daiya Foods Cheddar-Style Shreds or other dairy-free cheddar shreds

10 pickled jalapeño slices



For the carrots

Preheat the oven to 400 degrees.

In a large bowl add olive oil, cumin, paprika and garlic powder. Mix well.

Add carrots to bowl and coat them with the liquid mixture. Let marinate for 15 minutes.

Place carrots on a baking tray and heat in oven for 20 minutes or until soft.

For the Pilsen Dog

Add corn to pan with carrots and heat for 20 minutes. Add Vegenaise, cilantro and lime juice to a food processor to make the aioli. Pulse until blended smooth, about 30 seconds. Once corn is done, place it flat on a cutting board and use a knife to remove the kernels. Rotate the ear and repeat until the ob is bare. Top carrot with aioli, corn and chili powder.

For the Mac and Cheese Dog

Prepare mac and cheese according to instructions and top carrot with it.

For the Denver Dog

Top carrot with green chiles, cheddar shreds and then with jalapeño slices.



These can be made on the grill, too. Just steam the carrots for about 15 minutes before marinating in Kickin' Pineapple BBQ Sauce, and then cook over medium heat on the grill until soft. Enjoy!

Adapted from recipe at

Ballpark Carrot Dogs, Three Ways


2 TBSP of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce 

2 tsp. Gochujang paste or Thai red chili paste 

1 Tbsp. sesame oil

1 Tbsp. soy sauce

1 Tbsp. fresh ginger, minced

2 Tbsp. brown sugar

1 tsp. garlic, minced

¼ pear, pureed

½ white onion, minced

2 packages of Upton’s Naturals Original Jackfruit (or 2 ½ cups fresh jackfruit)

1 cup vegan mayonnaise

1 tsp. lemon juice

8 tortillas

1 cup shredded purple cabbage

1 cup cilantro, chopped


In a large bowl, mix together all ingredients except jackfruit. (You can puree the pear ahead of time or just mash it into the bowl mixture).

Add jackfruit and mix thoroughly. Refrigerate and allow to marinate for at least 20 minutes (or up to an hour).

Put marinated jackfruit into crockpot and cook on high for 2–3 hours or low for 4–5 hours.

Mix together vegan mayonnaise, Kickin' Pineapple BBQ Sauce and lemon juice.

Add bulgogi to tortillas and top with purple cabbage, cilantro and sriracha mayonnaise. Serve immediately. Enjoy!


Recipe adapted from

Slow Cooker Jackfruit Bulgogi Tacos



2 TBSP of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

1/4 Cup soy sauce

1/2 Cup BLACK vinegar

1 TBSP sesame oil

fresh ginger, peeled

2 cloves garlic, peeled

2 blocks of Din Tai Fung Tofu, pressed (remove excess water)

1 TBSP sesame seeds


Place marinade ingredients (everything but the tofu and sesame seeds) into the blender and blend until ginger is completely broken down and combined.

Slice the tofu into 4 pieces.

Place tofu into a baking dish of some sort to marinade. Pour the marinade over top and spread it around so that it coats all of the tofu. Set aside to marinate for a minimum of 1 hour, preferably more.

Once the tofu has marinated, it's time to cook! You can bake the tofu (about 375/400° for 30-45 minutes), or pan sear it.

Strain the leftover marinade through a mesh colander to remove the ginger pulp and floating bits of tofu into a separate dish and reserve.

For Grilling:

Preheat your grill, set to medium low heat.  Using long tongs, dip a paper towel into some neutral cooking oil and rub the grates to help prevent some sticking.  Place the tofu on the grill and cook for about 3-4 minutes. Flip each piece of tofu and cook for 3-4 minutes on the second side. By this time each side of tofu should have those nice grill marks!  Set aside.

Mix 1 TBSP of sesame seeds into the remaining marinade.  Feel free to reduce it over medium heat on the stove top if you want a thicker sauce. 

To serve—Place your tofu on your plate, or on top of a salad, rice, etc. and drizzle with the marinade sauce. Enjoy!

Adapted from

Din Tai Fung Grilled Tofu



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

3/4 cup uncooked quinoa

1 tablespoon olive oil

1 zucchini chopped

1 red onion chopped

2 bell peppers chopped

salt & pepper

12 oz extra firm tofu

8 pineapple rings


Prepare the tofu

Remove tofu from package, draining extra liquid. Sandwich the tofu between two paper towels on a plate. Top with a second plate and place a heavy object, such as a 28 oz can, on top. Press for at least 30 minutes to remove extra liquid.

When the time is up, discard the paper towels and cut the tofu into 3/4 x 3 inch sticks.

Cooking ingredients

Cook quinoa according to package directions.

While quinoa is cooking, heat grill over medium-high heat.

Toss vegetables in olive oil, season with salt & pepper, then grill for 8-10 minutes, turning occasionally.

Grill pineapple rings for 2-3 minutes per side.

Grill the tofu sticks for 3-4 minutes per side, brushing with Kickin' Pineapple BBQ Sauce several times while cooking.

Adapted from

Pineapple BBQ Tofu Bowls

© 2020 BS Grillin' Company. 

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