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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.

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.

Prep time: 15 minutes | Cook time: None | Resting time: 10 minutes | Servings: 4Ingredients 6 cups chopped kale 2 tablespoons olive oil 1/3 cup Pineapple Sensation All Purpose Sauce 2 tablespoons water 1 cup fresh pineapple chunks 1/2 cup toasted coconut flakes 1/2 cup cashews or almonds 1/4 red onion, thinly sliced Instructions Place the kale in a large bowl. Add the olive oil and massage the leaves with clean hands until they soften. In a small bowl, whisk Pineapple Sensation All Purpose Sauce with 2 tablespoons of water to make the dressing. Add the pineapple, toasted coconut, nuts, and red onion to the kale. Drizzle with the dressing and toss until evenly coated. Let the salad rest for 10 minutes before serving so the flavors can come together.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4Ingredients 3 cups diced potatoes 3 tablespoons olive oil 1 onion, diced 1 bell pepper, diced 1/2 pound breakfast sausage or bacon, fully cooked and crumbled 1/3 cup Pineapple Sensation All Purpose Sauce 4 eggs Instructions Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 10 to 12 minutes, stirring occasionally, until golden and tender. Add the onion and bell pepper. Cook for about 5 minutes, or until softened. Stir in the cooked sausage or bacon and Pineapple Sensation All Purpose Sauce. Make four wells in the hash and crack one egg into each well. Cover the skillet and cook until the egg whites are set and the yolks reach your preferred doneness.

Prep time: 10 minutes | Cook time: 8 minutes | Servings: 4Ingredients 4 cups mixed vegetables, such as broccoli, snap peas, carrots, and bell peppers 2 tablespoons vegetable oil 2 garlic cloves, minced 1 teaspoon minced fresh ginger 1/3 cup Pineapple Sensation All Purpose Sauce Sesame seeds, for garnish Instructions Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds, stirring constantly. Add the vegetables and stir-fry for 5 to 6 minutes, or until tender-crisp. Pour in Pineapple Sensation All Purpose Sauce and toss until everything is evenly coated. Cook for 1 to 2 more minutes, then garnish with sesame seeds.