✨𝐅𝐫𝐞𝐞 𝐒𝐡𝐢𝐩𝐩𝐢𝐧𝐠 𝐅𝐨𝐫 𝐎𝐫𝐝𝐞𝐫𝐬 𝐎𝐯𝐞𝐫 $𝟑𝟎✨




1. Start off by cutting your pineapple lengthwise.

2. Make two diagonal cuts starting from edge to edge leaving about a 1/4 inch on the sides of the pineapple.

3. Scoop out the fruit using a spoon.

4. While you're doing that, set your oven/grill to medium high heat.

5. Grab your package of chicken (for best results, marinate your chicken in NYC Classic Sauce for at least 4 hours for extra flavor) and cook in oven/grill.

6. Cube your cooked chicken and set aside.

7. Simmer your Jasmine rice however you choose. I prefer 1¼ cups of water per 1 cup of rice. Simmer as fast as you can and then finish on low for an additional 10 to 12 minutes. Let stand.

8. Throw it all together in your pineapple bowl and drizzle with more NYC Classic Sauce and toasted sesame seeds.

Bonus: save pineapple originally cut out for dessert and enjoy with some ice cream for dessert!


1 whole pineapple
1 package chicken breasts or thighs
1 package jasmine rice
Sesame seeds
NYC Classic Sauce

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 2



1. Mix together the ground beef, onion, egg, and cornstarch in a bowl until smooth and even. Shape into 1 inch meatballs.

2. In a non-stick pan, heat up the oil over medium heat. Add the meatballs and cook, shaking the pan every so often, until golden and cooked through, about 10-14 minutes.

3. Add NYC Classic Sauce and honey to the pan, heating and stirring until the sauce thickens and coats the meatballs.

4. Finish with toasted sesame seeds and green onions. Enjoy.


1 lb ground beef
1 small onion, very finely diced or grated, about ½ cup
1 egg
2 tbsp cornstarch
1 tbsp neutral oil
¼ cup NYC Classic Sauce
2 tbsp honey
toasted sesame seeds
sliced green onions

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serves: 2



1. Whisk together NYC Classic Sauce and toasted sesame oil in a bowl. Add the salmon cubes and marinate for 15 minutes. If using bamboo or wooden skewers, soak the skewers to prevent burning.

2. Make the skewers, alternating the salmon with thin slices of lemon.

3. Air fry for 6-8 minutes at 375°F flipping once, or until flaky and cooked through.

4. Brush with extra NYC Classic Sauce and air fry for 2-4 minutes at 400°F to caramelize and char. Finish with toasted sesame seeds and cilantro and enjoy. 


1 lb salmon, cut into cubes
⅓ cup NYC Classic Sauce
2 tsp toasted sesame oil 
10 thinly sliced lemon
toasted sesame seeds

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serves: 2



1. On a stovetop pan or on your Blackstone Griddle, begin cooking your bacon on medium heat.

2. Once the bacon is cooked to your liking, remove the bacon and reserve the bacon grease. Season the cooked bacon with your favorite Sauce rub. You can use a sweet and savory rub or hot and spicy, it's up to you! Then set the bacon aside.

3. Next, begin to cook the ground sausage on medium to high heat, adding the thyme and red pepper flakes if desired. Cook until the sausage begins to get a nice crispy outside, but be sure to not over cook.

4. Remove and drain the grease from the cooked sausage. Set the sausage aside.

5. Next, add some of the reserved bacon grease to the pan or griddle and cook your tortillas on medium heat until it gets a nice crisp texture. This should only take a couple of minutes. Make sure to flip and cook both sides. Once the tortillas have cooked, set aside.

6. Next, mix your eggs in a bowl then add to the pan or griddle at medium heat and stir constantly to create scrambled eggs. Season with salt, pepper and a little of the BBQ rub.

7. After the eggs are cooked, transfer them to your cooked tortillas.

Next, add a spoon full of your cooked sausage on top of the eggs.

Follow that up with your shredded cheese, two slices of the BBQ rub seasoned bacon, a nice heaping drizzle of NYC Classic Sauce, and top with cilantro. You can add any other toppings of your choice to make it your own! Enjoy!


4 6" flour tortillas
8 Slices of bacon
½ package of ground breakfast sausage
4 Eggs
Shredded Cheese
½ cup NYC Classic Sauce
Thyme (optional)
Red Pepper Flakes (optional)
BBQ Rub (optional but recommended)

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 4



1. Blend the garlic, tomatoes, and NYC Classic Sauce until smooth.

2. Add the sauce to the pan with the shredded chicken and chicken stock and simmer, covered for 10 minutes. Taste and season with salt and pepper. Set aside.

3. Warm the tortillas until soft and pliable. Brush both sides with neutral oil. At one end, add 2 tbsp chicken and top with cheese. Roll up tightly and place seam side down in a foiled lined air fryer basket.

4. Air fry 6-7 minutes at 400°F, flipping once, or until the tortillas are crispy and the cheese is melted. Repeat as needed. The taquitos will continue to crisp up as they cool. Rest on a rack while you make the remaining taquitos.

5. Serve drizzled with extra NYC Classic Sauce, sour cream, and salsa.


2 lbs flank steak
¼ cup Arrowroot
3 tbsp olive oil
1 cup NYC Classic Sauce
1 tbsp brown sugar
Green onions sliced for garnish

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Serves: 4-5



1. Thinly slice flank steak and coat evenly with arrowroot.

2. Heat a large skillet to medium high heat and add the olive oil. Add steak in a single layer and cook on each side until golden brown. Once cooked, remove, and set aside. (Will take a few rounds depending on how large the skillet is).

3. Add NYC Classic Sauce and bring to a boil. Stir in brown sugar. Add the steak to the sauce and allow to thicken for a couple of minutes.

4. Top with green onions and serve with rice of choice.


2 cloves garlic
2 medium tomatoes, diced
¼ cup NYC Classic Sauce
½ cup no sodium chicken stock
2 cups cooked shredded chicken
2 cups shredded cheese of choice
20 small corn tortillas, warmed through

Prep Time: 30 Minutes
Cook Time: 6 Minutes
Serves: 4 People


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