23 Delicious Doles Recipes Amazing

Mouthwatering meals are just around the corner! Get ready to dive into our collection of 23 scrumptious dolce recipes that will satisfy your sweet tooth. From classic desserts to creative twists, we’ve got you covered for special occasions and everyday treats. Keep reading to discover the perfect recipe to satisfy your cravings!

Banana Dole Whip

You know those lazy summer days when all you want to do is indulge in a cool treat that’s both refreshing and decadent? I’m obsessed with this Banana Dole Whip recipe – it’s like a taste of paradise on a warm day. The combination of creamy banana, sweet pineapple, and crunchy cookie crumbs is absolute perfection!

Ingredients

• 1 ripe banana, frozen
• 1/4 cup coconut milk
• 2 tbsp unsalted butter, softened
• 1 scoop vanilla ice cream (optional)
• 1 cup crushed pineapple
• 1/4 cup chopped macadamia nuts (for garnish)
• 1 package of chocolate sandwich cookies (e.g., Oreos), crushed

Instructions

1. Melt the butter in a medium saucepan over low heat. Add the coconut milk and stir until smooth.
2. Add the frozen banana to the saucepan and puree with an immersion blender or a regular blender until creamy and smooth.
3. Stir in the vanilla ice cream, if using, and cook for another minute or until well combined.
4. Pour the mixture into individual serving cups or cones. Top each serving with crushed pineapple, macadamia nuts, and a sprinkle of crushed chocolate sandwich cookies.
5. Freeze for at least 30 minutes to firm up before serving. When ready to serve, drizzle with additional coconut milk or whipped cream, if desired.

A little tip: For an extra-decadent treat, dip the rim of your serving glass in melted chocolate and then roll it in crushed cookies for a cookie-crusted glass!

The texture of this Banana Dole Whip is absolute magic – creamy banana, crunchy pineapple, and smooth coconut milk all come together in perfect harmony. And the flavor? A sweet, tropical symphony that’s sure to transport you to a beachside paradise on even the hottest summer day.

Pineapple Dole Smoothie

Dreamy summer days are made for sipping on something refreshing and easy to make. I’ve got just the thing – a deliciously simple Pineapple Dole Smoothie that’s perfect for hot afternoons spent lounging in the sun.

Ingredients

• 1 cup frozen pineapple chunks
• 1/2 cup vanilla yogurt (chilled)
• 1/4 cup pineapple juice (chilled)
• 1 tablespoon honey
• Ice cubes (optional)
• Whipped cream or coconut flakes for garnish (optional)

Instructions

1. Start by adding the frozen pineapple chunks, vanilla yogurt, and pineapple juice to a blender. You can use any brand of pineapple juice you like – I prefer Dole’s classic pineapple juice.
2. Add in the honey and blend on medium speed until smooth and creamy. Be careful not to over-blend, or your smoothie will end up too thin!
3. Add ice cubes if you want a thicker consistency, and blend again until crushed.
4. Blend for about 20-30 seconds, or until the mixture is well combined and frosty. Taste and adjust sweetness as needed – you can always add more honey, but it’s harder to take it away!
5. Pour your smoothie into glasses and top with whipped cream or coconut flakes if you’re feeling fancy.

When making this smoothie, remember that it’s all about balance. You want a good mix of sweetness from the pineapple juice and honey, but also some tanginess from the yogurt to keep things interesting. And don’t forget to blend until smooth – nobody likes chunky pineapple bits in their drink!

This smoothie is perfect for hot summer days because it’s so easy to make and always a crowd-pleaser. Try serving it at your next BBQ or potluck, and watch as everyone devours the glasses. You can even customize with different types of yogurt or fruit to keep things fresh.

Dole Pineapple Upside-Down Cake

You know those moments when you’re craving something sweet and comforting? I’ve got just the thing for you – a classic dessert that’s been around since the ’60s and still rocks our world today.

Ingredients

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pineapple juice
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple (canned or fresh)
• 6 slices of pineapple, for topping

Instructions

1. Mix the brown sugar and granulated sugar in a small bowl until well combined. Set aside.
2. In a large mixing bowl, cream the softened butter and sugars (the mixture you set aside) until light and fluffy, about 2-3 minutes.
3. Add the pineapple juice, vanilla extract, eggs one at a time, beating well after each addition. Mix until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients and mix until just combined.
5. Gently fold in the crushed pineapple.
6. Pour half of the batter into a greased 10-inch tube pan or Bundt pan. Arrange the slices of pineapple on top of the batter, reserving any juice for later use.
7. Spoon the remaining batter over the pineapple and smooth the top.
8. Bake at 350F (175C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before flipping onto a wire rack to cool completely.
9. Drizzle any reserved pineapple juice over the top of the cake once it’s cooled slightly.

This Dole Pineapple Upside-Down Cake is a symphony of textures – the crispy brown sugar crust, the fluffy cake, and the juicy pineapple. It’s perfect for potlucks or family gatherings, and I guarantee you’ll get asked for the recipe more than once!

Dole Banana Bread

Know how sometimes you just crave something warm and comforting on a lazy Sunday afternoon? Well, I’ve got the perfect solution for you! Today, we’re making a classic recipe that’s a staple in many American households: Dole Banana Bread. It’s moist, it’s delicious, and it’s incredibly easy to make.

Ingredients

• 2 large ripe bananas, mashed (about 1 cup)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened (at room temperature: 72-76F)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Mash those ripe bananas in a bowl until they’re nice and smooth. Set aside.
2. In another large mixing bowl, whisk together the flour, baking powder, and salt. Yes, get in there with a fork and really mix it up!
3. Next, cream together that softened butter and granulated sugar until light and fluffy (about 2-3 minutes). You know it’s done when it looks like a smooth paste.
4. Beat in those eggs one at a time, making sure each egg is fully incorporated before adding the next. Don’t worry if it gets a bit messy!
5. Mix in that mashed banana mixture, followed by the vanilla extract. Stir until combined.
6. Gently fold in the flour mixture (remember to get in there with a fork!), being careful not to overmix.
7. If using walnuts, stir them in at this point. I love adding nuts for extra texture and flavor!
8. Pour the batter into a greased loaf pan (about 9×5 inches) and smooth out the top.
9. Bake in a preheated oven at 350F (175C) for 55-60 minutes, or until a toothpick inserted comes out clean. Keep an eye on it around minute 50 you don’t want it to overcook!

When you take the banana bread out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The texture is amazing: moist and tender, with just the right amount of crunch from those walnuts (if using). Slice it up, serve with a pat of butter or a drizzle of honey and enjoy the ooohs and ahhhs from your family and friends!

Dole Pineapple Chicken

Dive into the tropical flavors of summer with this easy and mouth-watering Dole Pineapple Chicken recipe! It’s the perfect dish to serve at a backyard BBQ or potluck, and is sure to become a new favorite. So grab your apron and let’s get started!

Ingredients

• 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 cup Dole pineapple chunks in juice (drained and chopped)
• 2 tbsp brown sugar
• 1 tsp soy sauce
• 1 tsp grated ginger
• 1/4 cup chopped fresh cilantro (optional)
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Pound the chicken breasts to an even thickness, about 1/4 inch. This will help them cook more evenly and quickly.
2. In a small bowl, whisk together brown sugar, soy sauce, ginger, salt, and black pepper. Set aside for later use.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat (375F). Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-6 minutes per side.
4. While the chicken is cooking, heat another tablespoon of vegetable oil in a separate saucepan over medium heat. Add the minced garlic and saut for 1 minute, until fragrant.
5. Add the chopped pineapple to the saucepan with the garlic and stir to combine. Cook for an additional 2-3 minutes, until the pineapple is lightly caramelized.
6. Once the chicken is cooked, remove it from the skillet and set aside on a plate. Add the brown sugar mixture (from step 2) to the same skillet and bring to a simmer. Let cook for 1-2 minutes, until slightly thickened.
7. To serve, place the cooked chicken breasts on a platter or individual plates, then spoon the pineapple sauce over the top. Garnish with chopped cilantro, if desired.

This Dole Pineapple Chicken is a sweet and savory masterpiece! The juicy pineapple chunks add a burst of tropical flavor to the dish, while the brown sugar and soy sauce provide a rich and savory depth. And don’t even get me started on the crunchy texture from the toasted cilantro it’s like a party in your mouth!

Dole Banana Pancakes

Know what’s even better than a regular banana pancake? One made with Dole bananas, of course! Their sweetness and creamy texture take these fluffy pancakes to the next level. Trust me, you’ll be hooked!

Ingredients

• 2 ripe Dole bananas, mashed
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/2 cup milk (F: 105F – 115F)
• 2 tbsp unsalted butter, melted
• Cinnamon or maple syrup for serving (optional)

Instructions

1. Mix the flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the egg, milk, and melted butter. Add the mashed bananas and stir until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix!). The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle to 375F (190C). Grease with cooking spray if needed. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. You’ll get about 8-10 pancakes.
5. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry. Flip and cook for an additional 1-2 minutes or until golden brown. Repeat with remaining batter.
6. Tip: To ensure even cooking, don’t overcrowd the skillet! Cook in batches if necessary. Also, keep an eye on those heat settings you want a nice, gentle sizzle, not a furious blaze!
7. Serve warm with a drizzle of cinnamon or maple syrup, if you like. The sweetness will transport you to a sunny breakfast spot, I promise!

The Dole banana pancake’s unique charm lies in its subtle tanginess and velvety texture the result of using ripe bananas. When sliced open, the fluffy interior glistens with a hint of golden brown goodness. Try topping them with fresh fruit or whipped cream for an unforgettable brunch experience!

Dole Pineapple Fried Rice

Sometimes I find myself rummaging through my pantry and fridge, trying to whip up something with what’s left. Today, I’m excited to share a recipe that came out of one such experiment – it’s a delightful mashup of leftover rice, Dole pineapple chunks, and some pantry staples.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup mixed bell peppers (any color)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup Dole pineapple chunks (canned or fresh)
• 2 tbsp vegetable oil
• 1 tsp soy sauce
• 1 tsp oyster sauce (optional)
• Salt and pepper, to taste
• 2 eggs, beaten (for egg wash)
• Cilantro or scallions for garnish

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add diced onions and saut until they start to caramelize, about 5 minutes.
2. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Push the onion-garlic mixture to one side of the pan. Crack in the eggs and scramble them until cooked through. Remove from heat and set aside.
4. In the same pan (no need to clean), add mixed bell peppers and cook until they start to soften, about 3-4 minutes.
5. Add cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 5 minutes or until the rice is heated through and starting to brown.
6. Stir in soy sauce, oyster sauce (if using), salt, and pepper. Cook for an additional minute, allowing the flavors to meld.
7. Gently fold in Dole pineapple chunks and cooked egg mixture. Be gentle not to break up the rice or overmix.
8. Taste and adjust seasoning as needed. Transfer the fried rice to a serving platter or individual plates.

This Dole Pineapple Fried Rice is a true delight, with each bite delivering a perfect balance of sweet and savory flavors. The best part? You can customize it according to your taste preferences – try adding some diced ham or cooked chicken for added protein! I like serving this dish with a side of pickled ginger or sliced fresh pineapple wedges.

Dole Banana Muffins

Ah, have you ever had one of those days where all you want is a warm, comforting treat? Well, I’ve got just the thing for you! Introducing these scrumptious Dole Banana Muffins that are sure to become your new favorite snack. They’re perfect for a quick breakfast on-the-go or an afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 2 large eggs
• 2 ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Instructions

1. Mix together flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, cream together butter and eggs until light and fluffy. Add the mashed bananas and mix well.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix!
4. Stir in vanilla extract and chopped walnuts (if using).
5. Scoop muffin batter into a lined or greased 12-cup muffin tin.
6. Bake at 375F for 18-20 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Important Notes:
– To ensure even baking, make sure your muffin tin is at room temperature.
– If using walnuts, don’t overmix the batter you want to keep some texture!
– These muffins are perfect for a breakfast on-the-go or as a snack with a warm cup of coffee.

When these babies come out of the oven, they’ll be golden brown and slightly sweet. The Dole bananas will add natural sweetness and moisture, making them incredibly tender. Try serving with a drizzle of honey or maple syrup for an extra touch of flavor!

Dole Pineapple Salsa

Just in time for summer gatherings and outdoor events, I’ve got a refreshing recipe that’s sure to become a staple at your next BBQ or potluck. This sweet and tangy salsa is made with the perfect combination of juicy pineapple, crunchy red onion, and zesty jalapeo, all tied together with a hint of cilantro and lime juice.

Ingredients

• 1 cup diced fresh pineapple (about 1/2 cup chunks)
• 1/4 cup diced red onion
• 1 minced jalapeo pepper
• 1 tablespoon freshly chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. In a medium-sized bowl, combine the diced pineapple, red onion, jalapeo pepper, chopped cilantro, and grated ginger.
2. Squeeze in the lime juice and toss everything together until well combined.
3. Season with salt and pepper to taste. I like to use a light hand when it comes to salt you can always add more, but it’s harder to remove excess salt from the mixture.
4. Give the salsa a good stir and let it sit at room temperature for about 30 minutes to allow the flavors to meld together. This will also help to soften the pineapple slightly, making it easier to scoop up with tortilla chips or pita bread.

Tips from the kitchen:

• For an added kick, use a diced serrano pepper instead of jalapeo. The heat level is similar, but the flavor profile is slightly different.
• To prevent browning, make sure to handle the pineapple chunks gently and keep them away from direct sunlight.
• If you’re short on time, feel free to skip the resting period the salsa will still be delicious! However, I find that letting it sit for a bit really brings out the flavors and makes it even more enjoyable.

This Dole Pineapple Salsa is perfect for topping tacos, grilled meats, or veggies. You can also use it as a dip for crackers or chips just be prepared for requests for seconds (and maybe even thirds!)!

Dole Banana Pudding

Judging by the warm summer vibes we’ve been enjoying lately, I’m sure you’re craving something light, refreshing, and indulgently sweet. Today’s recipe fits that bill perfectly it’s a Southern classic that never goes out of style: creamy banana pudding with a hint of vanilla and a crunchy Nilla wafer crunch.

Ingredients

• 1 (4-serving) package Jell-O Banana Pudding mix
• 1 cup milk (2% or whole work best)
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 3 large ripe bananas, sliced
• 1 cup Nilla wafers, crushed (about 20-25 wafers)
• Unsalted butter, melted (for serving)

Instructions

1. In a medium bowl, whisk together the pudding mix and milk until well combined. Let it sit for about 5 minutes to allow the mixture to thicken.
2. Add in the granulated sugar, kosher salt, and vanilla extract. Whisk until smooth and creamy.
3. Stir in the sliced bananas and crushed Nilla wafers. Make sure they’re evenly distributed throughout the pudding mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld together. When you’re ready, give it a good stir before serving.
5. Serve chilled, topped with additional Nilla wafers and a drizzle of melted unsalted butter (because why not?). The crunchy texture from the wafers pairs perfectly with the smooth pudding trust me on this one!

When you take your first bite, be prepared for an explosion of creamy banana goodness that’ll transport you straight to the heart of Southern comfort food. It’s like a warm hug in a bowl! Feel free to get creative and customize it to your liking maybe add some sliced peaches or a sprinkle of cinnamon on top?

Dole Pineapple Glazed Ham

Holidays are coming up and I know what that means – parties, gatherings, and a whole lot of delicious food! I’ve got just the thing for you: a mouthwatering dish that’s sure to impress your guests. Say hello to Dole Pineapple Glazed Ham!

Ingredients

• 1 (4-6 pound) bone-in ham
• 1 cup Dole pineapple juice
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Mix together pineapple juice, brown sugar, honey, garlic, salt, and pepper in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches 180F.
2. Place the ham on a rack in a roasting pan and brush the glaze all over it. Let it sit for about 10 minutes to allow the flavors to penetrate.
3. Tuck the rack into the oven at 325F, and roast the ham for about 20-25 minutes per pound, or until it reaches an internal temperature of 140F.
4. During the last 30 minutes of roasting, brush the ham with additional glaze every 10 minutes to keep it nice and caramelized. And here’s a pro tip: use a meat thermometer to ensure your ham is cooked to perfection!

When the ham is done, let it rest for about 15-20 minutes before slicing. I like to serve mine with a side of roasted veggies or a fresh salad – it’s the perfect combo! This Dole Pineapple Glazed Ham has a sweet and sticky glaze that complements the salty ham perfectly. The pineapple adds a nice tanginess, balancing out the richness of the meat.

Dole Banana Cream Pie

Totally obsessed with classic American desserts, I’m sharing one of my favorite recipes that’s sure to become a staple in your household – a creamy, dreamy banana pie that’s perfect for warm summer days. This Dole Banana Cream Pie is a game-changer, folks!

Ingredients

• 2 large ripe bananas, sliced
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 pie crust (homemade or store-bought)
• Whipped cream and additional sliced bananas for topping (optional)

Instructions

1. In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the melted butter and vanilla extract. Add this mixture to the warm cream mixture and stir to combine.
3. Arrange the sliced bananas in the pie crust, leaving a 1-inch border around the edges. You can overlap them slightly if needed – it’s okay, they’ll still be delicious!
4. Pour the warm cream mixture over the bananas, making sure they’re completely covered.
5. Chill the pie in the refrigerator for at least 2 hours or overnight to allow the filling to set.
6. About 30 minutes before serving, top with whipped cream and additional sliced bananas if you’re feeling extra fancy. You can also sprinkle a pinch of cinnamon or nutmeg on top for added flavor.

This banana pie is absolute perfection – the creamy filling pairs beautifully with the sweet, ripe bananas. Plus, it’s incredibly easy to make and perfect for summer potlucks or family gatherings. Try serving it la mode for an extra-special treat!

Dole Pineapple Coconut Shrimp

Alright, friends! Are you ready to take a tropical getaway without leaving the kitchen? Today we’re diving into a sweet and savory fusion that’s perfect for warm summer days: Dole Pineapple Coconut Shrimp. With succulent shrimp coated in a mixture of juicy pineapple, crunchy coconut flakes, and a hint of spice, this dish is sure to transport you to an island paradise.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup Dole Pineapple chunks in juice (reserving 2 tbsp of juice)
• 1/4 cup shredded coconut flakes
• 1 tablespoon unsalted butter, melted
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the reserved pineapple juice, melted butter, cumin, smoked paprika, salt, and pepper until well combined. Set aside.
3. In a separate shallow dish, mix together the shredded coconut flakes and a pinch of salt.
4. Dredge each shrimp in the coconut mixture, shaking off excess, then dip into the pineapple-butter mixture, making sure they’re fully coated.
5. Place the coated shrimp on the prepared baking sheet, leaving about 1 inch of space between each piece. Bake for 12-15 minutes or until pink and cooked through.
6. While the shrimp are baking, prepare your pineapple chunks by mixing them with a squeeze of fresh lime juice (optional) to prevent browning.

When the shrimp come out of the oven, let them cool for a few minutes before serving. I like to serve them on a bed of rice or as part of a tropical-inspired platter with fresh fruit and coconut flakes. The combination of textures and flavors is absolutely divine!

Dole Banana Oatmeal Cookies

Getting into the spirit of back-to-school season is all about comforting treats that bring a sense of nostalgia. I’m sharing one of my favorite recipes today – it’s a classic! Imagine a soft-baked cookie filled with the warmth of oatmeal, the sweetness of ripe bananas, and the crunch of walnuts. Sounds like a match made in heaven, right?

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened to 72F (22C)
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 tsp vanilla extract
• 1 cup chopped walnuts

Instructions

1. Mix together flour, oats, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition. Beat in mashed bananas and vanilla extract.
4. Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
5. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. Bake at 375F (190C) for 12-14 minutes or until lightly golden around the edges.
6. Remove from oven and sprinkle chopped walnuts on top of warm cookies. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips: To ensure your cookies don’t spread too much, chill the dough in the fridge for 30 minutes before baking. Also, make sure to use ripe bananas – they add natural sweetness and tenderness to the cookie. Lastly, if you’re not a fan of walnuts, feel free to substitute with chopped pecans or hazelnuts!

The texture of these cookies is amazing – soft in the center and crispy on the edges, thanks to the oatmeal and butter. The bananas add natural sweetness without making them too sweet. Plus, the walnuts provide a delightful crunch! Try serving them warm with a glass of cold milk or as a snack for your next school event.

Dole Pineapple Teriyaki Beef

August is in full swing, and you know what that means – summer vibes are still strong! I’m sharing one of my favorite quick and delicious recipes to get you through the remaining months of warm weather. Imagine a sweet and savory fusion of flavors, perfect for your next backyard BBQ or potluck.

Ingredients

• 1 lb beef strips (sirloin or ribeye work great)
• 1 cup Dole pineapple chunks in juice
• 1/2 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp brown sugar
• 2 cloves garlic, minced
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. Mix teriyaki sauce, soy sauce, ginger, brown sugar, and garlic in a large bowl. Add the beef strips and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
2. Preheat a grill or grill pan to medium-high heat (400F). Remove the beef from the marinade, letting any excess liquid drip off. Grill the beef for 3-4 minutes per side, or until it reaches your desired level of doneness. Transfer the beef to a plate and let it rest for 5 minutes.
3. While the beef is resting, heat the pineapple chunks in their juice over medium heat (180F) in a small saucepan. Bring the mixture to a simmer and cook for 2-3 minutes, or until the liquid has reduced slightly and the pineapple is caramelized. Stir occasionally to prevent burning.
4. Once the beef is ready, slice it against the grain into thin strips. Serve with the pineapple chunks and their sauce spooned over the top. Garnish with sesame seeds and chopped green onions if desired.

Tips: To ensure the beef stays tender, don’t overcook it! Use a meat thermometer to check for internal temperature (135-140F for medium-rare). Also, make sure to let the beef rest before slicing – this allows the juices to redistribute and makes each bite more flavorful.

The combination of sweet pineapple and savory teriyaki sauce is absolute perfection. I love serving this dish with a side of steamed vegetables or a simple green salad for a balanced meal. The best part? It’s ready in under 30 minutes, making it perfect for those busy summer days!

Dole Banana French Toast

Fall is in the air, and you know what that means… warm, comforting breakfasts are back on the menu! Today, I’m excited to share with you a sweet twist on a classic: Dole Banana French Toast.

Ingredients

• 4 slices of bread ( Challah or brioche work well)
• 2 ripe bananas, sliced
• 1 cup milk (any type, I like whole for extra creaminess)
• 2 large eggs
• 2 tbsp granulated sugar
• Cinnamon to taste
• Butter or non-stick cooking spray for greasing the pan

Instructions

1. Mix together milk, eggs, and sugar in a shallow dish until well combined. Add sliced bananas and stir gently to prevent mashing.
2. Heat a non-stick skillet or griddle over medium heat (around 325F). Grease the pan with butter or cooking spray.

Don’t skip this step – a good non-stick surface is essential for perfect French toast!

3. Dip each slice of bread into the milk mixture, coating both sides evenly. Place coated bread slices on the skillet or griddle.
4. Cook for 2-3 minutes on each side, or until golden brown and slightly puffed. Repeat with remaining bread slices.

Keep an eye on that temperature – you want it hot enough to cook the French toast quickly, but not so hot that it burns!

5. Serve warm, topped with your favorite toppings (we love fresh fruit, whipped cream, or a drizzle of honey).

And there you have it! The sweet, creamy goodness of Dole Banana French Toast. The bananas add natural sweetness and a silky texture that’s hard to resist. Try serving this for a weekend brunch or special occasion – your family will love it!

Dole Pineapple BBQ Ribs

You know what’s perfect for a summer gathering or just a lazy Sunday? A sweet and tangy BBQ recipe that’ll make everyone go wild! Perfectly grilled ribs smothered in a pineapple-infused BBQ sauce are the ultimate crowd-pleaser, and I’m about to share my secret recipe with you!

Ingredients

• 2 pounds beef pork or beef ribs
• 1 cup Dole Pineapple Juice
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Wood chips or chunks for smoking (optional)

Instructions

1. Preheat your grill to 275F. If you have a smoker, get it fired up to 225-250F.
2. Mix the pineapple juice, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl until well combined.
3. Remove the membrane from the back of the ribs (this will help them stay tender). Place the ribs on the grill or smoker, bone-side down. If using wood chips or chunks, add them to the grill now.
4. Cook the ribs for 2 hours, or until they reach an internal temperature of 160F. After 1 hour and 30 minutes, brush the ribs with the pineapple BBQ sauce every 15-20 minutes to prevent sticking and promote even browning.
5. After 2 hours, increase the grill temperature to 400F for a crispy finish. Close the lid and cook for an additional 5-10 minutes, or until the ribs are nicely caramelized.
6. Remove the ribs from the grill and let them rest for 5-10 minutes before slicing and serving.

The result is fall-off-the-bone tender ribs smothered in a sweet, tangy BBQ sauce with hints of pineapple. Perfectly grilled to perfection, these babies are sure to impress your friends and family! You can serve them as is or pile them high on a bun with coleslaw and pickles either way, they’re a winner!

Dole Banana Chocolate Chip Cookies

Finding the perfect summer treat is like searching for a refreshing oasis in the middle of August it’s a necessity! But don’t worry, I’ve got you covered with these scrumptious Dole Banana Chocolate Chip Cookies that are sure to become your new go-to snack.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened (at room temperature)
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 cups mashed ripe bananas (about 3-4 bananas)
• 1 tsp pure vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Mix the flour, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, cream together the butter and sugars until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time, beating well after each addition. Then stir in the mashed bananas and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
5. Fold in the chocolate chips using a rubber spatula (tip: don’t over-mix or you’ll end up with tough cookies).
6. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
7. Bake at 375F for 10-12 minutes or until the edges are lightly golden brown (tip: keep an eye on them after 8 minutes as they can burn quickly).
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies have just the right balance of sweetness, with the mashed bananas adding natural moisture. The chocolate chips provide a delightful burst of flavor in each bite. Try serving them warm with a scoop of vanilla ice cream or as a snack on-the-go either way, you’ll be hooked!

Dole Pineapple Mojito

Finding yourself in the midst of a sweltering summer day, there’s nothing quite like refreshing with a cool and fruity drink. I’ve got just the thing for you – a twist on the classic mojito that’ll transport you to a tropical paradise!

Ingredients

• 1 cup Dole Pineapple Juice (chilled)
• 4 oz White Rum
• 1/2 cup Sparkling Water
• 1/4 cup Fresh Mint Leaves
• 2 tbsp Lime Juice
• 1 tsp Honey (optional)

Instructions

1. Add the chilled pineapple juice, white rum, and lime juice to a cocktail shaker filled with ice.
2. Muddle the fresh mint leaves gently in a separate container using a muddler or the back of a spoon to release their oils and flavor. Add this mixture to the shaker and stir well!
3. Shake vigorously for about 15-20 seconds to combine all the flavors and chill the drink further.
4. Strain the mixture into a glass filled with ice and top it off with sparkling water.
5. Add honey, if using, by drizzling it over the drink – this adds just a touch of sweetness. Stir gently!

Some quick tips to make your Dole Pineapple Mojito extra special: Make sure to use fresh mint leaves for that authentic flavor and aroma! Use a cocktail shaker with a built-in strainer, like Boston or Julep, to simplify the process and minimize spills. If you’re short on time, swap out the sparkling water for pineapple soda for an instant fizz boost!

When you take your first sip of this refreshing drink, you’ll be greeted by the sweetness of pineapple, the zing of lime, and the subtle freshness of mint. This delightful combination will leave you feeling revitalized and ready to tackle whatever summer adventures come your way! Try serving it over ice in a tall glass with a sprig of fresh mint for garnish, or as a fun poolside cocktail with colorful umbrellas and skewers!

Dole Banana Smoothie Bowl

Vacation vibes are in full swing, and what better way to kick off the weekend than with a deliciously refreshing smoothie bowl? Today, I’m sharing one of my favorite summer treats that’s perfect for hot days: Dole Banana Smoothie Bowl!

Ingredients

• 1 ripe banana (use up those brown spots!)
• 1 cup frozen pineapple chunks
• 1/2 cup unsweetened almond milk, chilled
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Toppings: sliced almonds, shredded coconut, fresh berries (your choice!)

Instructions

1. Mash the ripe banana in a blender until smooth. You want it to be nice and creamy!
2. Add the frozen pineapple chunks, almond milk, honey, and vanilla extract on top of the mashed banana.
3. Blend the mixture on high speed for about 2 minutes, or until the smoothie is thick and frosty. Make sure to scrape down those sides!
4. Spoon the smoothie into a bowl and top with your favorite toppings I love sliced almonds and shredded coconut for added crunch!.

Pro tip: For an extra creamy treat, try freezing the banana overnight before blending it in the morning. This will give you a super-smooth texture that’s almost like ice cream!

Another pro tip: Experiment with different types of milk coconut milk or oat milk work great too! Just adjust the sweetness level accordingly.

This smoothie bowl is not just delicious, but also packed with nutrients. The banana provides potassium, while the pineapple gives you a boost of vitamin C. Plus, the almond milk adds some healthy fats to keep you full until lunchtime.

So go ahead and treat yourself to this Dole Banana Smoothie Bowl your taste buds (and your body) will thank you!

Dole Pineapple Coleslaw

Today’s a perfect day for a refreshing side dish that’ll complement any summer meal. Let’s dive into making a classic Dole Pineapple Coleslaw that’s crunchy, tangy, and utterly delightful!

Ingredients

• 1 cup shredded cabbage (from the market)
• 1/2 cup grated carrot
• 1/4 cup granulated sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons mayonnaise (Duke’s, of course!)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces Dole pineapple chunks in juice (drained and chopped)

Instructions

1. In a medium bowl, combine shredded cabbage and grated carrot.
2. Add granulated sugar, apple cider vinegar, mayonnaise, salt, and black pepper to the bowl. Mix until everything is well coated.
3. Stir in chopped Dole pineapple chunks don’t overmix!
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the slaw a good stir and adjust the seasoning if needed (taste it and make any necessary adjustments). You can also add some extra pineapple juice if you prefer a bit more tanginess.

Tips: Make sure your cabbage is nice and dry before adding it to the mix excess moisture can make the slaw soggy. Also, don’t over-stir the ingredients, as this will release too much liquid from the pineapple. Lastly, consider using a mandoline to get super-thin shreds of carrot for an extra-crispy texture.

This Dole Pineapple Coleslaw is a game-changer its sweet and tangy flavors pair perfectly with grilled meats or as a crunchy topping for your favorite salads. Try it on a bed of greens, alongside some crispy chicken tenders, or even as a snack on its own! The textures blend together in harmony, creating a delightful experience that’s sure to become a summer staple in your household.

Dole Banana Nutella Crepes

Alright friends, let’s talk about something amazing – Dole Banana Nutella Crepes! A few days ago, I was rummaging through my kitchen, looking for the perfect breakfast idea. I stumbled upon a pack of crepe mix and thought to myself, “Why not?” I combined it with some ripe bananas, Nutella, and a sprinkle of cinnamon, and voil! This dish is a symphony of flavors and textures.

Ingredients

• 1 package Dole crepe mix (8-10 crepes)
• 2 ripe bananas, sliced
• 1/4 cup Nutella
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

1. Mix the crepe mix according to the package instructions using 1 1/4 cups of water. Let it sit for 10 minutes to allow the gluten to relax.
2. In a non-stick pan, melt 1 tbsp of butter over medium heat (350F). Once melted, tilt the pan to ensure the butter covers the entire surface.
3. Using a ladle, pour some crepe batter into the center of the pan and spread it evenly with a spatula. Cook for 2-3 minutes or until the edges start to curl and the bottom is lightly browned.
4. Lift the crepe and rotate it 90 to ensure even cooking. Repeat this process for the remaining batter, greasing the pan with melted butter between each crepe.
5. While the crepes are cooking, spread a tbsp of Nutella on each crepe, leaving a small border around the edges. Arrange sliced bananas on top of the Nutella and sprinkle with cinnamon.
6. To assemble the dish, roll up the crepes tightly and place them seam-side down on a serving platter or individual plates. Drizzle with melted butter and serve immediately.

This recipe yields 8-10 crepes, depending on how thin you roll them out. I love that they’re perfect for breakfast, brunch, or even as a sweet dessert. The Nutella adds a rich flavor, while the bananas provide natural sweetness. Try serving with whipped cream or ice cream for an extra-special treat! Your guests will be impressed by these delicate crepes filled with banana and chocolate goodness.

Dole Pineapple Margarita

Ridiculously refreshing drinks are just what we need after a long summer day. Today, I’m excited to share with you a twist on the classic margarita that’s perfect for warm weather – and it features one of my favorite fruits: pineapple! Get ready to transport yourself to a tropical paradise with this sweet, tangy drink.

Ingredients

• 1 cup Dole pineapple juice (cooled)
• 2 cups tequila (silver or reposado work well)
• 1/2 cup triple sec or Cointreau
• 1/4 cup freshly squeezed lime juice
• Salt for rimming glasses, optional
• Ice cubes
• Pineapple wedges and sprigs of fresh mint for garnish

Instructions

1. Rim a cocktail glass with salt, if desired. To do this, rub a lime wedge around the rim, then dip into a shallow dish of salt to coat.
2. In a cocktail shaker filled with ice, combine pineapple juice, tequila, triple sec, and lime juice. Shake for about 15-20 seconds to chill and combine ingredients.
3. Strain mixture into prepared glass and garnish with a pineapple wedge or sprig of fresh mint. For an extra touch, you can even dip the rim of the glass in a little bit of simple syrup (equal parts sugar and water, dissolved) for a fun textural element!

Tips from a pro: To get the most out of your pineapple juice, try using a high-quality brand like Dole. Also, be sure to shake those ingredients well – you want that tequila to be nice and chilled before serving!

Final Result:

This drink is pure magic! The sweetness of the pineapple pairs perfectly with the tanginess of the lime juice, while the tequila adds just the right amount of kick. Plus, it’s so easy to make in large batches – perfect for a summer party or BBQ. Give this recipe a try and let me know what you think!

Conclusion

We’re thrilled to have shared our collection of 23 Delicious Dole Recipes Amazing with you! From refreshing salads to sweet desserts, this list has something for everyone. We hope you’ve found some new inspiration for your next meal or gathering. Be sure to leave a comment with your favorite recipe and share the article on Pinterest we’d love to hear from you!