Sizzling Gambas

A fiery, very spicy dish with lot of chilies and hot sauce on a sizzling plate. It can be served as an appetizer or as your main dish.

WHAT YOU WILL NEED:

1 lb shrimp, peeled and deviened

2 tablespoons garlic, minced

1/4 cup lemon juice

1/2 cup green chili, sliced diagonally

1 cup red bell pepper, chopped

1/4 cup cooking oil or olive oil

1 medium-sized onion, quartered

2 tablespoons cooking rice wine

1/4 cup tomato sauce

2 tablespoons chili sauce

Salt and pepper to taste

HERE'S HOW:

1. Combine lemon juice and shrimp and marinade for 30 minutes.
2. Pour cooking oil in a wok of frying pan then apply heat.
3. When the oil is hot enough, put-in the garlic and cook until the color turns light brown.
4. Add the onions and red bell pepper then cook until the texture softens.
5. Put-in the shrimps and cook for 2 minutes.
6. Add the cooking rice wine, salt, and pepper then cook for another minute.
7. Add the tomato sauce and stir. Cook for 2 minutes.
8. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.
9. Heat a sizzling plate and transfer the shrimp along with the other ingredients.
10. Top with sliced green chilies and serve.

Italian Pineapple Salsa

WHAT YOU'LL NEED:
3 cups fresh pineapple, cut into chunks
1/2 cup chopped red bell pepper
3 tablespoons chopped red onion
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
4 teaspoons white wine vinegar
1/4 teaspoon red pepper flakes
1/8 teaspoon salt

HERE'S HOW:

1. Combine pineapple, bell pepper, onion, basil, vinegars, red pepper flakes and salt in medium serving bowl. Cover; chill at least 1 hour to blend flavors.
2. Serve over grilled turkey or hamburgers, with chips. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.
   
   Fat free, cholesterol free, and rich in Vitamin C.

Aloha Chicken Wings

WHAT YOU WILL NEED:
25 chicken wings
Vegetable cooking spray
3 tablespoons cider vinegar
2 tablespoons garlic salt
1 tablespoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika
1 can (20 oz.) Dole Crushed Pineapple
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup soy sauce

HERE'S HOW:

1. Split chicken wings at joints; discard wing tip. Place chicken in single layer in two baking pans sprayed with vegetable cooking spray. Pierce skin with fork.
2. Combine vinegar, garlic salt, onion powder, ginger and paprika; brush over chicken.
3. Bake at 400°F., 30 minutes, turning chicken over halfway through cooking.
4. Combine undrained crushed pineapple, ketchup, brown sugar and soy sauce in small bowl. Spoon half of sauce over wings.
5. Bake chicken 15 minutes more. Turn wings over; spoon remaining sauce over wings. Bake 15 minutes more or until chicken is no longer pink in center. Serve warm.*
   
   * Wings can be made ahead and reheated in oven or over grill.
   

Mango Salsa

WHAT YOU WILL NEED:

2 cups DOLE Frozen Mango Chunks, partially thawed
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 tablespoon chopped green onion
2 teaspoons chopped fresh cilantro or parsley
2 teaspoons chopped jalapeno chiles
1 teaspoon grated lime peel

HERE'S HOW:

1. Combine mango chunks, bell peppers, onion, cilantro, chiles and lime peel in small bowl. Serve salsa at room temperature or slightly chilled. Serve salsa over grilled chicken breasts or fish fillets.

Tip: Mango salsa can also be served as a dip with tortilla chips, spooned over quesadillas or tacos.


Low calorie, fat free, saturated fat free and cholesterol free.

Mexican Pineapple Relish

WHAT YOU WILL NEED:
1 large fresh DOLE Pineapple
1-1/2 cups chopped fresh tomato
3 tablespoons chopped red onion
3 tablespoons chopped fresh cilantro or parsley
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 fresh or canned jalapeno, seeded and finely chopped
1/4 teaspoon salt

HERE'S HOW:

1. Twist crown from pineapple. Cut pineapple lengthwise in quarters. Cut fruit from shells with knife, trim off core. Cut fruit into chunks. Measure 3 cups for recipe; refrigerate remaining for another use, such as salad.
2. Combine pineapple with remaining ingredients. Cover; refrigerate at least one hour, to blend flavors.
3. Serve with tortilla chips or grilled chicken or fish.

Low calorie, fat free, low sodium and rich in Vitamin C.

Pineapple-Mango Salsa

WHAT YOU'LL NEED:
1-1/2 cups fresh Dole pineapple,
cut into chunks
1 ripe mango, peeled and chopped
1/2 cup chopped red cabbage
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 to 2 serrano or jalapeno chiles, seeded and minced

HERE'S HOW:

1. Stir together pineapple chunks, mango, cabbage, red onion, cilantro, lime juice and chiles in medium bowl. Cover and chill for at least 30 minutes to blend flavors. Serve salsa over grilled chicken with grilled vegetables. Garnish with lime wedges, if desired.
2. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.

Low calorie; fat free and sodium free

Mini Pineapple Bacon Galettes

WHAT YOU WILL NEED:
1 can (8 oz.) DOLE Crushed Pineapple, drained
6 slices lean bacon, cooked, crumbled
1 tablespoon maple syrup
1 teaspoon all-purpose flour
1 pkg. (15 oz.) refrigerated pie crusts
1 egg
1 tablespoon water

HERE'S HOW:

1. Preheat oven to 400°F.
2. Stir together crushed pineapple, bacon, maple syrup and flour in small bowl. Set aside.
3. Cut 10 (3-3/4 inch) circles from pie crusts, using biscuit cutter or drinking glass. Place on cookie sheets sprayed with vegetable cooking spray. Spread 1 tablespoon pineapple filling over each crust. Fold edges, overlapping dough to make pleats.
4. Beat egg and water in small bowl. Brush edge of crusts with egg mixture.
5. Bake 16 to 18 minutes or until crust is golden.

Spicy Shrimp Kabobs

WHAT YOU WILL NEED:

2 cups fresh sweet pineapple, cut into chunks
1/2 lb. large shrimp, peeled
3 spicy turkey or Italian sausage, cut in 1-inch pieces
1 large red or green bell pepper, seeded, cut into chunks
2 tablespoons margarine, melted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper

HERE'S HOW:

1. Soak 8 to 12 (8-in.) wooden skewers in water 5 minutes. For each kabob: alternate on skewer pineapple chunks, shrimp, sausage, bell pepper chunks. Arrange skewers on rack in broiler pan coated with vegetable cooking spray.
2. Combine margarine and seasonings, in small bowl; brush over kabobs.
3. Grill or broil 4 to 5 minutes on each side, basting and turning occasionally until shrimp turn pink. Brushing with seasoned sauce during grilling. Discard sauce.

Rich in Vitamin A and C.

Shrimp Gambas

WHAT YOU'LL NEED:
1/2 kg shrimps, shelled, deveined with tail intact
2 tbsp iodized rock salt
2 tbsp olive oil
1/4 cup corn oil
2 tbsp garlic, chopped
1 pc green chili pepper, sliced diagonally

HERE'S HOW:

1. Toss shrimps and salt together in a bowl.

2. Heat a heavy flat bottom skillet until very hot. Drop shrimps and stir. Cook for 1 minute. Add olive oil and cook for another 2 minutes. Transfer to a platter.

3. In another pan, heat oil. Add garlic and cook till brown. Add chili pepper and stir well. Top on shrimps. Serve hot.

Chili Chicken Balls

Turn up the heat with an appetizer topped with DEL MONTE Sweet Chili Sauce.

WHAT YOU WILL NEED:

350 g chicken breast, deboned and chopped
1 pc medium onion, chopped
2 stalks green onions, chopped
100 g singkamas, chopped
1 pc egg, beaten
1 tbsp all-purpose flour
1 stalk green onion, cut into strips
3/4 cup DEL MONTE Sweet Chili Sauce

HERE'S HOW:

1. COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown.
2. SIMMER DEL MONTE Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips. Mix well.

Serves 6
Rich in Iodine – helps prevent goiter.