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Prep time: 20 minutes | Marinating time: 30 minutes | Cook time: 15 minutes | Servings: 4Ingredients 1 1/2 pounds flank steak 1/2 cup Pineapple Sensation All Purpose Sauce, divided 2 bell peppers, sliced 1 large onion, sliced 2 tablespoons olive oil 8 flour tortillas Sour cream, shredded cheese, and salsa, for serving Instructions Coat the flank steak with 1/4 cup of Pineapple Sensation All Purpose Sauce and marinate in the refrigerator for 30 minutes. Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the used marinade. Grill for 4 to 5 minutes per side, or until it reaches your preferred doneness. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. While the steak rests, heat the olive oil in a skillet and sauté the bell peppers and onion until tender. Slice the steak thinly against the grain. Serve the steak and vegetables in warm tortillas with the remaining unused sauce and your preferred toppings.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4Ingredients 2 cups cooked chicken, shredded 1/2 cup Pineapple Sensation All Purpose Sauce, divided 2 cups shredded Mexican-blend cheese 8 flour tortillas 1/2 cup diced bell peppers Sour cream, for serving Salsa, for serving Instructions In a bowl, mix the shredded chicken with 1/4 cup of Pineapple Sensation All Purpose Sauce. Layer cheese, sauced chicken, and diced bell peppers over one half of each tortilla. Fold the other half over the filling. Heat a skillet over medium heat. Cook the quesadillas in batches for 2 to 3 minutes per side, or until golden and the cheese has melted. Transfer to a cutting board and cut into wedges. Serve with the remaining sauce, sour cream, and salsa.

Prep time: 15 minutes | Marinating time: 10 minutes | Cook time: 6 minutes | Servings: 4Ingredients 1 1/2 pounds large shrimp, peeled and deveined 1/2 cup Pineapple Sensation All Purpose Sauce, divided 2 tablespoons olive oil 8 corn tortillas 2 cups shredded cabbage 1 avocado, sliced Fresh cilantro, for serving Lime wedges, for serving Instructions Toss the shrimp with 1/4 cup of Pineapple Sensation All Purpose Sauce and marinate in the refrigerator for 10 minutes. Heat the olive oil in a large skillet over high heat. Add the shrimp and cook for 2 to 3 minutes per side, or until opaque and cooked through. Discard any marinade that touched the raw shrimp. Warm the tortillas and divide the cooked shrimp among them. Top with cabbage, avocado, cilantro, the remaining unused sauce, and a squeeze of lime.

Prep time: 15 minutes | Cook time: 3 to 8 hours, depending on the slow-cooker setting | Servings: 6Ingredients 3 pounds pork shoulder, cut into large chunks 1 onion, quartered 4 garlic cloves 1 tablespoon ground cumin 1 cup Pineapple Sensation All Purpose Sauce, divided 12 corn tortillas Chopped cilantro, diced onion, and lime wedges, for serving Instructions Place the pork shoulder, quartered onion, garlic, and cumin in a slow cooker. Pour 3/4 cup of Pineapple Sensation All Purpose Sauce over the pork. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is very tender. Transfer the pork to a cutting board and shred it with two forks. Discard excess fat, then mix the pork with the remaining sauce. For crispy edges, spread the shredded pork in a hot skillet and cook for a few minutes before serving in warm tortillas with cilantro, onion, and lime.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4Ingredients 1 1/2 pounds white fish fillets, such as tilapia or cod Salt and black pepper, to taste 1/2 cup Pineapple Sensation All Purpose Sauce, divided 8 soft flour tortillas 2 cups shredded cabbage 1/2 cup sour cream Fresh cilantro, for serving Lime wedges, for serving Instructions Season the fish with salt and black pepper. Grill or pan-sear it over medium-high heat for 3 to 4 minutes per side, brushing it with some of the Pineapple Sensation All Purpose Sauce as it cooks. Cook until the fish is opaque, flakes easily, and reaches an internal temperature of 145°F. Transfer the fish to a clean plate and break it into large flakes. In a bowl, mix the cabbage, sour cream, and 2 tablespoons of Pineapple Sensation All Purpose Sauce. Warm the tortillas, then divide the fish and slaw among them. Top with cilantro, a drizzle of the remaining unused sauce, and a squeeze of fresh lime.