1-2 TBSP  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

15.5 oz can black beans, rinsed and drained

9 oz cooked corn, fresh or frozen (thawed if frozen)

1 medium tomato, chopped

1/3 cup red onion, chopped

1 scallion, chopped

1 1/2 – 2 limes, (juice of)

1 TBSP olive oil

2 TBSP fresh minced cilantro (or more to taste)

salt and fresh pepper

1 medium Hass avocado, diced

1 diced jalapeno (optional)



In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt, and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.  Drizzle Kickin' Pineapple BBQ Sauce over each serving.  Enjoy!


Adapted from recipe at

Southwestern Black Bean Corn Salad


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

3/4 cup water

1/2 cup dry couscous

1/4 cup sliced scallions

1 cup chopped cucumber

2 TBSP chopped fresh parsley

2 TBSP chopped fresh mint leaves

1 TBSP canola  or olive oil

1 lemon for juice and zest

1 lb salmon fillets

1 clove garlic, crushed

ground black pepper


Bring water to a boil on stovetop or microwave. Add dry couscous and cover. Let stand for 3 to 5 minutes until all of the water has evaporated and the couscous is tender. Fluff with a fork. Place in refrigerator to cool. When couscous is completely chilled, add scallions, parsley, mint, olive oil and 2 tablespoons of lemon juice. Mix well. Tabbouleh may be prepared a day ahead and refrigerated.


To broil: Preheat broiler. Place salmon fillets, skin side down, on lightly oiled broiling pan. Rub top surface of fillets with crushed garlic and 1/2 teaspoon grated lemon zest. Season with pepper to taste. Brush on Kickin' Pineapple BBQ sauce as a glaze.  Broil 6 inches away from heat source for 12 to 14 minutes or until internal temperature reaches 145 degrees.


To grill: Place salmon fillets, skin side up, on preheated grill. Cook 12 to 14 minutes turning once, until temperature reaches 145 degrees. During last few minutes of cooking, top with crushed garlic, 1/2 tsp grated lemon zest. Season with pepper to taste.  Brush on Kickin' Pineapple BBQ sauce as a glaze.


Serve salmon with the tabbouleh on the side. Add a cooked green vegetable to complete the meal.  Enjoy!



Broiled/Grilled Salmon with Couscous Tabbouleh


For the Slaw:

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

3 1/2 cups (1/2 small) red cabbage, shredded fine  

1 mango, julienned

2 tsp olive oil

1/4 cup cilantro

1/2 tsp kosher salt

1 lime, juiced

For the Tacos:

BS Grillin' Co. Kickin' Pineapple BBQ Sauce

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp dry mustard

1/4 tsp (1/2 tsp for spicier) ground cayenne pepper

1/4 tsp ground cumin

1/4 tsp ground oregano

1/8 tsp black pepper

1 lb skinless cod or halibut filet

1/2 lime, juiced

Cooking spray

8 corn tortillas

1/2 lime, cut into wedges

Option Taco Toppings:  grated cheese, chopped tomato, sour cream, guacamole


Combine all the slaw ingredients and refrigerate.  Mix the dried spices and seasonings together in a small bowl, squeeze the lime on the fish, and then rub the seasoning onto fish.  Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray. Cook until opaque in the center and well browned on the outside, about 5 minutes on each side.  Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes. Cut the fish into 8 pieces (or you can flake it if it’s easier).  Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges and use Kickin' Pineapple BBQ sauce in place of salsa. Enjoy!

Adapted from a recipe at

Blackened Fish Tacos with Mango Pineapple Slaw



2 TBSP  BS Grillin' Kickin' Pineapple BBQ Sauce

1 onion cut in slices or chunks

2 bell peppers cut into slices or chunks

1 pound chicken sliced into strips

1 packet fajita seasoning


Flour tortillas

Optional Toppings:  sour cream, shredded lettuce, salsa, chopped tomato, shredded cheese, guacamole, fresh jalapeno peppers, etc.





Toss chicken, peppers, and onion together with olive oil and fajita seasoning.  Put chicken mixture on to a grill pan and grill on low to medium until chicken is cooked through and vegetables are to desired doneness.  Place on flour tortillas.  Top with Kickin' Pineapple BBQ sauce and other desired toppings.  Enjoy!

Grilled Chicken Fajitas



For the Dressing:

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

4 tsp extra virgin olive oil

1/2 lime


For the Chicken:

4 boneless, skinless chicken thighs (4 oz each), trimmed of fat

3/4 tsp kosher salt

1/4 tsp dried oregano

1/4 tsp cumin


For the Grilled Salad:

2 corn on the cobs, husks removed

2 romaine hearts

olive oil spray

4 oz avocado (1 small Hass) sliced

2 TBSP diced red onion

1/2 cup halved grape tomatoes

pinch of kosher salt





Combine the Kickin' Pineapple BBQ sauce, olive oil, and lime juice; set aside.  Season the chicken with the salt, oregano, and cumin. Light the grill to medium heat. Remove any wilted or brown outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.  Place chicken and corn on the grill and cook about 5 minutes on each side until the chicken is cooked through and the corn is tender. Remove and place on a cutting board. Grill romaine close to the heat source over high, cut side down about 1 to 2 minutes. Remove.  Slice the chicken into strips, cut the kernels off the corn, and serve over Romaine with avocado, tomatoes, onions, salt and dressing on top.  Enjoy.



Adapted from

Grilled Romaine, Corn, and Chicken Salad with Kickin' Dressing



For the Guacamole:

4 oz (1 small Hass) avocado

1/4 cup diced tomato

2 TBSP diced red onion

2 tsp lime juice

2 tsp chopped cilantro

1/2 tsp kosher salt

fresh black pepper, to taste


For the Pico de Gallo:

1/2 cup diced tomato

1/4 cup chopped onion

1 TBSP minced jalapeno

1 tsp lime juice

1/4 tsp kosher salt


For the Steak:

1-2 TBSP of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

1 lb. thin sirloin steaks

1 tsp kosher salt

1 tsp ground cumin

1/2 tsp garlic powder

1/8 teaspoon dried oregano

Pinch of  fresh ground pepper

8 lettuce shells from 1 head



Combine the salt, cumin, garlic powder, oregano and black pepper. Rub over the steak. 

Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste. Set aside.

Combine the pico de gallo ingredients; set aside.

Heat a grill over high heat. Clean grates and spray with oil. Cook the steaks over high heat 2 to 3 minutes on each side, until the steak is cooked to your liking. Set aside on a cutting board to rest 5 minutes before slicing. Slice into thin strips.

To serve, fill each lettuce cups with 1 1/2 TBSP guacamole and top with steak, pico de gallo, and Kickin' Pineapple BBQ sauce.  Enjoy!


Adapted from

Low Carb Kickin' Grilled Steak Lettuce Taco


BS Grillin' Co. Kickin' Pineapple BBQ Sauce

Frozen meatballs

Sub rolls


Shredded Cheese (mozzarella or your favorite)


Heat frozen meatballs in frying pan with Kickin' Pineapple or Smokin' Chipotle BBQ  sauce. If using fresh meatballs, saute in frying pan with EVOO until done; then add sauce. Toast buttered roll under the broiler, remove, and top with meatballs and sauce. Top with shredded cheese and enjoy!

Kickin' Meatball Subs



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





Place ham on a large sheet of foil. Smother with a half bottle of Kickin' Pineapple BBQ Sauce.

Roll foil up over the ham and cook until done.

Collect the Kickin' Pineapple drippings to make a ham gravy or use as a dipping sauce. Enjoy!

Kickin' Ham


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.  Enjoy!


Tip:  This is an excellent dish served over rice. 

Kickin' Hawaiian Pineapple Chicken



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

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


2/3 cup water

1/4 cup taco seasoning


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. Enjoy!​

Kickin' Taco Salad



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.

Serve warm and enjoy!

BS Kickin' Wings

© 2020 BS Grillin' Company. 

  • facebook-square
  • Twitter Square
  • youtube-square