Dole Pineapple Juice Summer Sensation Recipes

Dole Pineapple Juice Chicken Salad with Pineapple Vinaigrette

Dole Pineapple Juice Makes Delicious Summer Recipes

I have always loved Dole products and was delighted to work with them to highlight their delicious Dole pineapple juice in these Trim and Terrific recipes.

From Pina Coladas to Mai Tai’s, even Bahama Mamas – tropical summer cocktails usually come to mind when you think of Dole pineapple juice. Of course, you can always drink a glass of pineapple juice, as this “king of fruit” is full of B vitamins, manganese, copper, potassium, beta-carotene, folic acid and immune boosting vitamin C.  However, there is so much more to the fruity juice than a drink!

Dole pineapple juice is the perfect zesty ingredient in many of your favorite recipes.

From savory to sweet, if you are looking for a tangy, sweet marinade for chicken, beef or pork, try a simple combination of pineapple juice, brown sugar and soy sauce.  Dole pineapple juice adds a subtle tropical zing to vinaigrette, while this flavorful juice shines bright as the star ingredient in a mouth-watering pineapple cake.  Here are five trim and terrific recipes featuring pineapple juice that will quickly become your summer sensation.

Chicken Salad with Pineapple Vinaigrette from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook
Fast and fabulous, this top notch chicken salad features pineapple, healthy leafy kale, and toasty pecans tossed with a subtle, sweet tropical pineapple vinaigrette.

Makes 8 (1-cup) servings

3 cups cooked, diced skinless chicken breasts (rotisserie)
1 cup red grapes, cut in half
1 (15-ounce) can Dole pineapple chunks, drained or 2 cups fresh pineapple chunks
1 bunch green onions, chopped
1/3 cup pecan halves, toasted
1/2 cup chopped celery
2 cups chopped kale
Pineapple Vinaigrette (recipe follows)

1. In large bowl, combine all ingredients and toss with Pineapple Vinaigrette (see recipe).

Pineapple Vinaigrette
This Pineapple vinaigrette perfectly complements the fruity chicken salad.

Makes 3/4 cup

2 teaspoons Dijon mustard
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup Dole pineapple juice
1 tablespoon honey

1. In bowl, whisk together all ingredients.

Nutrition Nugget: Cabbage is an excellent source of vitamin K which is essential in bone health, helping keep calcium in the bones.

Nutritional information per serving:
Calories 199 kcal, Calories from Fat 39%, Fat 9 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 222 mg, Carbohydrates 14 g, Dietary Fiber 2 g, Total Sugars 11 g, Protein 17 g, Dietary Exchanges: 1 fruit, 2 1/2 lean meat

Chilled Pineapple Soup
Five ingredients magically turn into this absolutely fabulous cold soup. This refreshing soup doubles as a smoothie; just use less pineapple juice. Wonderful on a hot day as a snack or serve with a sandwich or salad.

Makes 6 (1-cup) servings

1 (15-ounce) Dole pineapple chunks, drained
1 (15-ounce) cans sliced peaches, drained
2 cups pineapple Greek nonfat or low fat yogurt
2 cups Dole pineapple juice
1 tablespoon almond extract

1. In blender or food processor blend pineapple chunks and peaches until smooth. Add remaining ingredients, mixing until creamy and smooth. Refrigerate until serving.

Nutritional information per serving:
Calories 181 kcal, Fat 1 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 42 mg, Carbohydrates 34 g, Dietary Fiber 1 g, Total Sugars 30 g, Protein 6 g, Dietary Exchanges: 1 ½ fruit, 1 low fat milk

Tropical Couscous Salad
Prepare fast cooking couscous with pineapple juice for a wonderful fruity foundation for this amazing couscous salad featuring edamame, pineapple, spinach and mint.

Makes 5 (1-cup) servings

1 2/3 cups Dole pineapple juice, divided
1 1/3 cups couscous or pearl couscous
1/3 cup chopped red onion
1/2 cup edamame
1/2 cup fresh Dole pineapple chunks
1 cup coarsely chopped baby spinach
2 tablespoons chopped fresh mint leaves
1 tablespoon olive oil
Salt to taste

1. In medium pot, bring 1 1/3 cups pineapple juice to a boil. Stir in couscous, cover, let stand 5–7 minutes. Transfer to large bowl, fluff with fork. Add red onion, edamame, pineapple, spinach, and mint, mixing well.
2. In small bowl, whisk together remaining 1/3 cup pineapple juice and olive oil. Pour over couscous, toss together. Serve at room temperature or chilled.

Nutritional information per serving:
Calories 277 kcal, Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 16 mg, Carbohydrates 51 g, Dietary Fiber 4 g, Total Sugars 11 g, Protein 8 g, Dietary Exchanges: 2 ½ starch, 1 fruit

Dole Pineapple juice Cool Pineapple Coleslaw
Cool Pineapple Coleslaw










Cool Pineapple Coleslaw from Holly Clegg’s trimandTERRIFIC KITCHEN 101: Secrets to Cooking Confidence

An invigorating and refreshing coleslaw with cool flavors of pineapple and cucumber making a memorable cole slaw.

Makes 10 (1/2-cup) servings

4 cups shredded cabbage (bag coleslaw)
1 bunch green onions, chopped
1/2 cup chopped red onion
1 cucumber, peeled and chopped
1 1/2 cups fresh pineapple chunks
1/2 cup Dole pineapple juice
2 tablespoons cider or seasoned rice vinegar
2 tablespoons olive oil

1. In large bowl, combine cole slaw, green onions, red onion, and cucumber. In small bowl, whisk together pineapple juice, vinegar and oil; pour over slaw and mix. Season to taste

Nutritional information per serving:
Calories 71 kcal, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrates 11 g, Dietary Fiber 2 g, Total Sugars 8 g, Protein 0 g, Dietary Exchanges: ½ fruit, 1 vegetable, ½ fat

Pineapple Bundt Cake
A cake mix, pineapple juice and a few ingredients create this moist, melt-in your mouth cake.

Makes 16 servings

1 (18.25-ounce) box yellow cake mix
1 1/4 cup Dole pineapple juice
1/3 cup canola oil
1 (6-ounce) container nonfat or light pineapple Greek yogurt
1 (8-ounce) can Dole crushed pineapple, drained
2 eggs

1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
2. In mixing bowl, beat together all ingredients; mixing until well blended.
3. Pour batter into prepared pan. Bake 35-40 minutes or until center of cake bounces back when touched. Let sit 5 minutes and invert to serving plate.

Nutritional information per serving:
Calories 197 kcal, Fat 6 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 250 mg, Carbohydrates 32 g, Dietary Fiber 0 g, Total Sugars 19 g, Protein 3 g, Dietary Exchanges: 2 other carbohydrates, 1 fat

Dole Pineapple Juice Pineapple Parfait
Pineapple Parfait











Pineapple Parfait

Make this effortless and elegant dessert in a large glass dish or individual servings. With layers of pineapple custard, rich pineapple cream cheese filling and angel food cake, you have an indulgent, yet light dessert.

Makes 10 servings

1/4 cup cornstarch
3/4 cup sugar
2 cups Dole pineapple juice
4 ounces reduced-fat cream cheese
1 (8-ounce) Dole can crushed pineapple, drained
1 (8-ounce) container fat-free frozen whipped topping, thawed, divided
1 commerically bought angel food cake, cut into squares

1. In medium pot, mix cornstarch and sugar. Gradually add pineapple juice, stirring to mix. Bring to a boil over medium heat, stirring constantly, cooking until thickened, 5-7 minutes. Transfer custard to a large bowl, cover, and refrigerate until chilled.
2. Divide custard in half; using a fork or whisk, blend half the custard with cream cheese. Stir in crushed pineapple. Fold half container of whipped topping into pineapple custard mixture; set aside.
3. In large glass bowl, place layer of angel food cake. Next, spread with half the plain pineapple custard, and then pineapple cream cheese filling. Repeat layers starting with angel food cake. Top with remaining whipped topping.

Nutritional information per serving:
Calories 286 kcal, Fat 2 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 177 mg, Carbohydrates 59 g, Dietary Fiber 1 g, Total Sugars 42 g, Protein 4 g, Dietary Exchanges: 4 other carbohydrate

Visit my website for more summer yummy recipes and visit Dole for more pineapple juice information.


Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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