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Shrimp Taco Bites

Kickin' Pineapple BBQ Sauce



  • 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.


Kickin' Pineapple Shrimp

Kickin' Pineapple BBQ Sauce


  • 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!

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Shrimp on a Stick

Kickin' Pineapple BBQ Sauce



  • BS Grillin' Co. Kickin' Pineapple BBQ Sauce 

  • Peeled and de-veined large shrimp

  • Fresh veggies




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

BSG broiled or grilled salmon with cousc

Broiled/Grilled Salmon with Couscous Tabbouleh

Kickin' Pineapple BBQ Sauce


  • 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!



bsg blackened fish tacos with mango slaw

Blackened Fish Tacos with Mango Pineapple Slaw

Kickin' Pineapple BBQ Sauce


For the Slaw:

  • 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

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

  • 1/4 tsp ground cumin

  • 1/8 tsp black pepper

  • 1 lb skinless cod or halibut filet

  • 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, brush BS Grillin's Kickin' Pineapple BBQ Sauce on the fish, and then sprinkle 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.

Adapted from a recipe at


Tuna Salad Stuffed Potatoes

Sweet Zucchini Relish



  • BS Grillin' Co. Sweet Zucchini Relish

  • 4 large baked potatoes

  • 2 (5-oz) cans tuna in oil, drained or fresh cooked tuna

  • 1 cup reduced-fat mayonnaise

  • 1 teaspoon mustard

  • 1 green onion, sliced

  • 1/4 cup parsley, chopped

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper


Slice baked potatoes in half lengthwise and scoop the flesh into a large bowl. Add Sweet Zucchini Relish, tuna, mayonnaise, mustard, green onion, parsley, salt and pepper to bowl and mix thoroughly.

Pile tuna into hollowed potatoes. (There may be leftover filling. Store in the fridge for piling onto sandwiches, salads, or crackers!)

Place potatoes on a baking sheet and bake in a 400° F oven for 15 minutes. Then broil until crispy, about 3 minutes. Remove from oven and sprinkle with additional parsley.

Adapted from

gluten-free honey garlic pineapple shrim

Air Fryer Honey Garlic Pineapple Shrimp

Kickin' Pineapple BBQ Sauce



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

  • 16 oz. Fresh shrimp, medium, peeled and deveined

  • 16 oz. Frozen mixed stir-fry vegetable blend

  • 1/2 cup of honey

  • 1 clove garlic crushed

  • 1 teaspoon fresh ginger

  • Cooked rice (optional)




In a medium sauce pan, add in the honey, BS Kickin' Pineapple BBQ Sauce, garlic, and ginger. Whisk until sauce thickens. Coat the shrimp with the sauce. Line the air fryer with foil and put the shrimp and vegetable mix in it. Cook at 355 degrees F for 10 minutes. Serve over cooked rice.

Adapted from

salmon with lemons

BS Kickin' Salmon

Kickin' Pineapple BBQ Sauce



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

  • 1 lb. skin on salmon filet

  • 2 TBSP Water

  • Kosher salt to taste

  • Black pepper to taste

  • 1 pineapple, cut into rounds

  • Juice of pineapple

  • 2 TBSP freshly chopped dill, for garnish




Line slow cooker with a large piece of parchment paper. Add a layer of pineapple slices to the bottom of the slow cooker, then lay salmon on top. Season salmon generously with salt and pepper. Add water and pineapple juice to slow cooker. Liquid should come about halfway up your filet. Top salmon with Kickin' Pineapple BBQ Sauce and cook on low for 2 hours, or until opaque and flaky.


BS Kickin' Tilapia with Asparagus

Kickin' Pineapple BBQ Sauce



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

  • 1 bundle of asparagus

  • 4 to 6 Tilapia fillets, frozen or thawed

  • 2 TBSP Pineapple juice




Cut a piece of foil for each fillet. Divide the bundle of asparagus evenly by the number of fillets you’re making. Lay fillet onto the piece of foil and evenly drizzle it with pineapple juice and Kickin' Pineapple BBQ Sauce.

Top with asparagus. Fold the foil over the fish, then fold the ends together to seal it. Repeat for all of the fillets, then place in the slow cooker on HIGH for two hours if the fish is thawed or three hours if the fish is frozen.

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Grilled Scallops

Kickin' Pineapple BBQ Sauce



  • BS Grillin' Kickin' Pineapple BBQ Sauce (enough for both sides of scallops)

  • 20 scallops

  • 1/3 cup canola oil (enough to brush your grill)

  • 1 to 2 teaspoons sea salt

  • 1 to 2 teaspoons black pepper

  • 2 tablespoons lemon pepper



Oil and preheat your grill to medium-high. Brush the scallops with BS Grillin' Kickin' Pineapple BBQ Sauce (both sides) and then sprinkle them with salt, pepper. Place the scallops on skewers and lay them on the grill. Grill 2 to 3 minutes on each side, and check for doneness. Serve the scallops with lemons.