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Prep time: 10 minutes | Cook time: 45 minutes | Servings: 4Ingredients 3 pounds chicken wings 1 teaspoon garlic powder Salt and black pepper, to taste 1 cup Pineapple Sensation All Purpose Sauce 2 tablespoons butter, melted Ranch or blue cheese dressing, for serving Instructions Preheat the oven to 400°F. Place a wire rack over a foil-lined baking sheet. Pat the wings dry, then season them with garlic powder, salt, and black pepper. Arrange them in a single layer on the rack. Bake for 40 to 45 minutes, turning once, until crisp and cooked to an internal temperature of 165°F. In a large bowl, stir Pineapple Sensation All Purpose Sauce and melted butter together. Add the hot wings and toss until evenly coated. Serve immediately with ranch or blue cheese dressing.

Prep time: 10 minutes | Cook time: 3 to 8 hours, depending on the slow-cooker setting | Servings: 6Ingredients 3 pounds boneless, skinless chicken breasts or thighs 1 onion, diced 3 garlic cloves, minced 1/2 cup chicken broth 1 cup Pineapple Sensation All Purpose Sauce, divided Burger buns or tortillas, for serving Instructions Place the chicken in a slow cooker and add the diced onion and minced garlic. Pour in the chicken broth and 3/4 cup of Pineapple Sensation All Purpose Sauce. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily. Shred the chicken with two forks and stir it into the cooking liquid. Mix in the remaining sauce and serve on burger buns or in warm tortillas.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4Ingredients 4 cups cooked rice, preferably chilled and day-old 3 tablespoons vegetable oil, divided 2 eggs, beaten 1 cup diced cooked ham or cooked chicken 1 cup frozen peas and carrots 1/2 cup Pineapple Sensation All Purpose Sauce 3 green onions, sliced Instructions Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the eggs and scramble until just set, then transfer them to a plate. Add the remaining oil to the wok. Add the ham or chicken and the frozen vegetables. Stir-fry for 2 to 3 minutes, or until the vegetables are tender. Add the rice, breaking up any clumps, and stir-fry for 3 to 4 minutes. Add Pineapple Sensation All Purpose Sauce and the cooked eggs. Toss until evenly combined and heated through, then garnish with green onions.

Prep time: 15 minutes | Cook time: About 2 hours 15 minutes | Servings: 4Ingredients 2 racks baby back ribs 1 tablespoon smoked paprika Salt and black pepper, to taste 1 cup Pineapple Sensation All Purpose Sauce 1/4 cup brown sugar 2 tablespoons apple cider vinegar Instructions Preheat the oven to 300°F. Season the ribs on both sides with smoked paprika, salt, and black pepper. Wrap the ribs securely in foil, place them on a baking sheet, and bake for 2 hours. In a bowl, mix Pineapple Sensation All Purpose Sauce, brown sugar, and apple cider vinegar. Carefully unwrap the ribs and brush them generously with the glaze. Broil or grill the ribs for 5 to 10 minutes, brushing them with additional glaze, until the edges are caramelized. Watch them closely to prevent burning.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4Ingredients 4 salmon fillets, 6 ounces each 1/2 cup Pineapple Sensation All Purpose Sauce 2 tablespoons soy sauce 1 tablespoon honey 2 garlic cloves, minced Sesame seeds, for garnish Sliced green onions, for garnish Instructions Preheat the oven to 400°F, or preheat the grill to medium-high heat. In a small bowl, whisk together Pineapple Sensation All Purpose Sauce, soy sauce, honey, and garlic. Divide the glaze into two portions, reserving one portion for finishing. Place the salmon on a lined baking sheet or the preheated grill. Brush it with the first portion of glaze. Bake for 12 to 15 minutes, or grill for 4 to 5 minutes per side, until the salmon flakes easily and reaches an internal temperature of 145°F. Brush with the reserved glaze and garnish with sesame seeds and sliced green onions.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4Ingredients 1 pound boneless, skinless chicken breast Salt and black pepper, to taste 1/2 cup Pineapple Sensation All Purpose Sauce, divided 12 ounces penne or bow-tie pasta 2 cups broccoli florets 1/2 cup heavy cream 2 tablespoons olive oil Grated Parmesan cheese, for serving Instructions Cook the pasta according to the package directions. Add the broccoli during the final 3 minutes of cooking, then drain. Season the chicken with salt and black pepper. Heat the olive oil in a grill pan or skillet over medium-high heat. Cook the chicken, brushing it with some of the Pineapple Sensation All Purpose Sauce, until it reaches an internal temperature of 165°F. Transfer it to a clean cutting board, rest it briefly, and slice it into strips. Add the drained pasta and broccoli to the pan. Stir in the heavy cream and the remaining unused sauce, then toss over low heat until evenly coated and warmed through. Top with the sliced chicken and grated Parmesan cheese.