Pineapple Coffee Cake

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE® Pineapple Chunks
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
3 tablespoons butter or margarine, diced
2 cups prepared baking mix
2 tablespoons granulated sugar
1 egg

HERE'S HOW:

• Drain pineapple, reserve 2/3 cup juice. Pat pineapple dry.
• Mix brown sugar, cinnamon, walnuts and butter in medium bowl; set aside.
• Beat reserved juice with baking mix, granulated sugar and egg in large bowl for 30 seconds. Spoon into 9-inch round baking pan sprayed with nonstick vegetable cooking spray. Top with half of walnut mixture, pineapple and remaining walnut mixture.
• Bake at 400°F., 20 to 25 minutes. Cool

Pineapple Fritters

Sweet and crisp pineapple cushions for dessert or merienda

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 8

WHAT YOU WILL NEED:

1 cup sifted all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 pc egg lightly beaten
1/2 cup NESTLE Fresh Milk
2 tbsp butter or margarine
1 cup crushed pineapple
vegetable oil for frying
powdered sugar or white sugar

HERE'S HOW:

1. Sift flour, sugar, baking powder and salt together. Combine egg and CARNATION Evap.; stir into the dry mixture. Add the melted butter and crushed pineapple.
2. Drop spoonfuls into hot oil and fry until golden brown. Drain on paper napkins.
3. Sprinkle with powdered sugar. Serve hot.

Nutritional Content:
Calories: 109
Carbohydrates (g): 13
Protein (g): 3
Fats (g): 5

Pineapple Stuffed Chicken

Glam up your main course with this  tender roasted and yummy Pineapple Stuffed Chicken, made juicier with DEL MONTE Pineapple Chunks

WHAT YOU WILL NEED:

1 pc (1250 g) whole dressed chicken, drained

Stuffing:
2 tbsp (30 g) butter
2 pc (60 g) bread slices, cut into cubes
2 cloves (10 g) garlic, minced
2 stalks (70 g) celery, diced
1 can (234 g) DEL MONTE Pineapple Chunks, drained, reserve syrup
1 pc (194 g) green apple, pared and diced
3 tbsp (39 g) raisins

Marinade:
2 packs (36 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
sauce
1 can (234 g) DEL MONTE Crushed Pineapple
(200 g) juice of 1 orange
1 tsp (4 g) ginger, grated
1 tsp (7 g) honey
2 tsp (4.8 g) cornstarch

HERE'S HOW:

1. PREHEAT oven to 375ºF.
2. MARINATE chicken, including inside cavity, for 1 hour in the refrigerator.
3. SAUTé bread cubes in butter until toasted. Add garlic and celery. Cook for 2 more minutes. Remove from flame and combine with apple, DEL MONTE Pineapple Chunks and raisins. Stuff chicken with mixture. Truss chicken to keep its shape.
4. PLACE on wire rack of roasting pan and bake for 1 hour and 20 minutes. Brush with butter on the last 5 minutes of baking. Reserve drippings.
5. COMBINE drippings with sauce ingredients. Simmer until thickened. Serve with chicken.

Sweet Pineapple and Chicken

WHAT YOU WILL NEED:

1 can (20 oz.) Dole Pineapple Slices
1 tablespoon lime juice
1 tablespoon vegetable oil
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano leaves, crushed
1 garlic clove, finely chopped
5 boneless, skinless chicken breast halves

HERE'S HOW:

1. Drain pineapple; reserve 1/2 cup juice.


2. Combine reserved pineapple juice, lime juice, oil, chili, oregano and garlic in resealable plastic bag. Add chicken. Seal and marinate 15 minutes in refrigerator.


3. Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 5 to 8 minutes on each side or until chicken is no longer pink in center and pineapple is lightly browned. Discard any remaining marinade.

Nutrition Goal: Low saturated fat; low sodium and rich in Vitamin C.

Pineapple Apricot Glazed Ham

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE Pineapple Slices
1 (5-1/2 lb.) ham
Whole cloves
1 cup apricot jam or pineapple-apricot jam, divided
2 tablespoons balsamic or red wine vinegar
2 tablespoons honey
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon

HERE'S HOW:

1. Drain pineapple; reserve 3/4 cup juice. Chop 4 pineapple slices into small pieces; set aside.
2. Score top of ham in diamond pattern, making 1/4-inch deep cuts. Insert cloves into each diamond. Place in shallow baking pan. Brush with 1/4 cup jam; cover with foil.
3. Bake ham according to package directions. Arrange 6 pineapple slices on top of ham, during the last 30 minutes of baking. Brush pineapple and ham with another 1/4 cup jam and continue baking.
4. Combine reserved juice, vinegar, honey, cornstarch, cinnamon and remaining 1/2 cup jam in medium saucepan. Bring to boil. Reduce heat; cook and stir 2 minutes or until slightly thickened.
5. Stir chopped pineapple into sauce; heat through. Serve warm over ham slices.

Nutrition Goal: Low fat; low saturated fat; good source of Vitamin C.

Chipotle Shrimp & Pineapple Kabobs

WHAT YOU WILL EED:

1 cup bottled baja chipotle marinade, divided
1-1/2 lb. large shrimp, peeled and deveined
1 can (20 oz.) Dole pineapple chunks, drained
1 medium red onion, cut into chunks
2 red or green bell peppers, cut into chunks

HERE'S HOW:

1. Pour 3/4 cup baja marinade over shrimp in large sealable plastic bag. Refrigerate and marinate for 30 minutes.
2. Remove shrimp from baja marinade and plastic bag; discard marinade.
3. Thread shrimp, pineapple chunks, onion and bell peppers onto skewers.
4. Grill or broil 8 minutes turning and brushing with reserved baja marinade or until shrimp turns pink. Discard any remaining marinade.

Nutrition Goal: Saturated fat free; good source of Potassium; rich in Vitamin A, C; rich in Iron.

Pineapple Glazed Pork Chops

WHAT YOU WILL NEED:
4 pork loin chops, 3/4 to 1-inch thick
1 clove garlic, finely chopped or
1/4 teaspoon garlic powder
1 tablespoon margarine
1 can (8 oz.) crushed pineapple, undrained
1/2 cup apple jelly
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon water
1 teaspoon cornstarch

HERE'S HOW:

1. 
   
   Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
2. 
   
   Add crushed pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
3. 
   
   Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink in center. Remove chops to serving platter; keep warm.
4. 
   
   Stir together water and cornstarch; add to skillet. Cook, stirring, until thickened. Spoon sauce over chops.

Nutrition Goal: Good source of Potassium; low Sodium.

Pineapple Teriyaki Chicken Kabobs

WHAT YOU WILL NEED:

1 can (20 oz.) DOLE Pineapple Chunks drained,
2 tablespoons juice reserved
3/4 cup teriyaki marinade with pineapple juice
1 teaspoon Dijon-style mustard
4 (1-1/2 to 1-3/4 lb.) boneless, skinless chicken breast cut
into 1-inch pieces
2 red or green bell peppers, cut into 1-1/2 pieces
1 zucchini cut into 1/2 inch thick slices
12 wooden skewers (12-inches long) soaked in water

HERE'S HOW:

1. Combine pineapple juice, teriyaki marinade and mustard. Set aside 1/4 cup for grilling. Pour remaining marinade into sealable plastic bag, add chicken pieces, bell peppers and zucchini. Refrigerate and marinate for 30 minutes.
2. Remove chicken and vegetables from plastic bag and discard marinade.
3. Thread bell peppers, pineapple chunks, chicken and zucchini. Brush with reserved marinade.
4. Grill or broil 10 to 15 minutes turning and brushing occasionally with teriyaki marinade or until chicken is no longer pink. Discard any remaining marinade.

Nutrition Goal: Low fat; saturated fat free; good source of fiber, iron and potassium; rich in Vitamin A and C.

Pineapple And Shrimp Salad

WHAT YOU WILL NEED:
2 cups (16 oz.) fresh pineapple
1/2 pound cooked shrimp
1/4 pound asparagus or green beans, steamed
Salad greens
2 tablespoons mayonnaise
2 teaspoons chili sauce
1 teaspoon lime juice
1/2 teaspoon horseradish

HERE'S HOW:

1. Cut pineapple into wedges. Arrange with shrimp and asparagus on salad plates lined with salad greens.
2. Combine mayonnaise, chili sauce, lime juice and horseradish in small bowl. Spoon over salad.

Nutrition Goal: Good source of potassium, folate and calcium; rich in Iron.

Grilled Chicken And Pineapple

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE pineapple slices
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
5 boneless, skinless chicken breast halves

HERE'S HOW:

1. Drain pineapple slices; reserve all juice.
2. Combine reserved juice, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Reserve 1/4 cup. Add chicken to remaining marinade, turning to coat all sides. Cover and marinate 15 minutes in refrigerator. Discard marinade.
3. Grill or broil chicken and pineapple slices, brushing occasionally with reserved marinade, 5 to 10 minutes on one side turn over. Add pineapple slices to grill with chicken and brush with marinade 10 minutes or until chicken is no longer pink in center. Discard any remaining marinade.

Nutrition Goal: Low saturated fat; low sodium; rich in Vitamin C.

Double Pineapple Cheesecake Bars

WHAT YOU WILL NEED:

1 can (20 oz.) DOLE Crushed Pineapple
2 teaspoons cornstarch
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1/2 cup margarine
1 cup chopped walnuts
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 egg

HERE'S HOW:

1. Drain crushed pineapple well; reserve 1/2 cup juice.
2. Measure 1/2 cup crushed pineapple for filling, set aside. Combine reserved juice, remaining crushed pineapple and cornstarch in saucepan. Cook, stirring, until topping boils and thickens.
3. Combine flour, sugar and margarine. Beat until finely crumbled. Stir in walnuts. Press firmly and evenly on bottom of 13 x 9-inch baking pan. Bake at 350°F., 15 minutes.
4. Beat cheese until fluffy; gradually add milk, beat until smooth. Add egg and reserved 1/2 cup pineapple; mix well. Pour over baked crust. Bake 20 to 25 minutes longer or until lightly browned around edges. Cut into bars. Spoon pineapple topping over bars 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.

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

Chicken Sticks with Pineapple-Peanut Sauce

WHAT YOU WILL NEED:
8 to 9 wooden or metal skewers
3 boneless, skinless chicken breasts
1 can (8 oz.) DOLE Crushed Pineapple
1/3 cup creamy peanut butter
3 tablespoons packed brown sugar
1 tablespoon lime juice
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger

HERE'S HOW:

1. Soak wooden skewers, if using, covered in water for 30 minutes. Cut chicken into strips 1/2 inch wide and about 3 to 4 inches long. Thread two to three strips of meat onto each skewer. Arrange skewers on broiler pan, sprayed with vegetable cooking spray.
2. Drain pineapple, reserving 1/4 cup juice. Combine crushed pineapple, reserved juice, peanut butter, brown sugar, lime juice, curry powder and ginger in blender or food processor container. Cover; blend until smooth. Reserve 3/4 cup sauce for dipping; set aside.
3. Brush part of the remaining pineapple sauce over chicken. Broil chicken 4 inches from heat for about 10 minutes, turning once and brushing with sauce or until meat is no longer pink. Discard any remaining sauce used during grilling. Serve chicken with reserved pineapple sauce for dipping.

Good source of Potassium, Vitamin C, and Iron.

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.

Curried Chicken Pineapple Rice Salad

WHAT YOU'LL NEED:

3 cups fresh DOLE Pineapple, cut
into chunks
3 cups cooked brown or white rice
2 cups cubed cooked chicken
3/4 cup sliced celery
1/3 cup sliced green onions
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
2 teaspoons curry powder
1/4 cup fat free or reduced calorie honey mustard
salad dressing
2 teaspoons lemon juice

HERE'S HOW:

1. Combine pineapple chunks, rice, chicken, celery, green onions, salt and pepper in large bowl.
2. Combine chicken broth and curry powder, in microwave-safe bowl. Microwave on high 45 seconds or until hot. Cool slightly. Stir in salad dressing and lemon juice.
3. Pour curry dressing over salad; toss to evenly coat.

Low Fat; good source of Potassium and Iron; rich in Vitamin C.

Chicken, Broccoli & Pineapple Stir-Fry

WHAT YOU WILL NEED:

2 teaspoons olive oil
1/2 pound boneless, skinless chicken breasts, cut in strips
1 medium Onion, thinly sliced
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup low sodium chicken broth
1/4 cup lite soy sauce
1 tablespoon cornstarch
1/2 teaspoon anise seed, crushed
1/4 teaspoon ground cinnamon
2 cups broccoli, cut into florets
1 red bell pepper, cut into chunks
2 cups fresh pineapple, cut into chunks

HERE'S HOW:

1. Heat oil in non-stick wok or large skillet. Add chicken; stir-fry 5 minutes. Remove to bowl. Add onion, ginger and garlic to same pan; stir-fry 2 minutes.
2. Combine broth, soy sauce, cornstarch, anise seed and cinnamon; add to same pan. Add broccoli and bell pepper. Cover, cook 2 to 3 minutes or until broccoli is tender-crisp. Stir in pineapple and chicken. Heat through.

Nutrition Goal: Low saturated fat; rich in Vitamin A and C.

Pineapple Chicken Special

WHAT YOU WILL NEED:
1 can (20 oz.) pineapple slices
Salt to taste
6 boneless, skinless chicken breast halves, cut in half lengthwise
2 tablespoons all-purpose flour
2 teaspoons chili powder
2 teaspoons garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon vegetable oil
1-1/2 teaspoons instant chicken bouillon granules
2/3 cup dried apricot halves, halved
1/3 cup seedless raisins
4 green onions, thinly sliced
3 cups hot cooked brown rice

HERE'S HOW:

• Drain pineapple, reserve juice.
• Salt chicken. Combine flour, chili powder, garlic powder and cinnamon. Toss chicken in flour mixture. In nonstick skillet, brown chicken well on both sides in oil.
• Dissolve bouillon and remaining flour mixture in reserved pineapple juice.
• Sprinkle apricots, raisins and green onions over chicken. Add pineapple juice mixture to skillet. Cook, stirring, until sauce boils and thickens. Cover, simmer 3 minutes longer.
• Arrange pineapple over chicken. Spoon sauce over pineapple. Cover, cook until pineapple is heated through. Spoon chicken and fruit over rice.

Rich in Potassium; good source of Vitamin A; rich in Vitamin C; good source of Iron.

Grilled Pork with Pineapple-Cucumber Sauce

WHAT YOU WILL NEED:

1 can (20 oz.) Dole Pineapple Chunks
2 teaspoons finely grated orange peel
1 large orange, peeled and coarsely chopped
1 cup peeled, seeded and chopped cucumber
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
3 tablespoons honey
1 tablespoon mustard
1 tablespoon seeded and finely chopped chili
2 large cloves garlic, finely chopped
2 to 2-1/2 pounds pork tenderloin

HERE'S HOW:

1. Drain pineapple chunks; reserve juice. Set aside.
2. Combine pineapple chunks, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate.
3. Combine reserved juice, honey, mustard, chili and garlic in shallow non-metallic dish. Add pork; turn to coat all sides. Cover; marinate 15 minutes in refrigerator.
4. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Slice pork into 1/4-inch rounds. Serve with Pineapple-Cucumber Salsa.

Rich in Potassium and Vitamin C.