Visit Dole Pages on Facebook
Visit Dole Pages on Pinterest
Visit Dole Pages on YouTube
Visit Dole Pages on Instagram
Latest Articles

How to Grow Healthy Kids

Our children’s nutrition is vital to their health and development, both in school and in sports. Teach your kids about healthy choices today to establish healthy habits for tomorrow. Set a good example by involving them in meal planning, introducing them to cooking and portion control and getting active!

Read More

What to Eat During Pregnancy

If you’re pregnant you have probably heard the phrase eating for two. It’s true that a pregnant woman's calorie intake grows during pregnancy, but simply doubling your calorie intake is not the solution for you or your baby.

Read More


Regardless of whether banana selfies are an effective way to protest racism, banana snacks are undoubtedly an effective way to refuel the body.

Read More
Company Overview

About Us

Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Grilled Fajita Sandwich

Prep Time 95 minutes
Total Time 95 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


Grilled fajita sandwich.

Ingredients 16


3 cups DOLE® Pineapple Juice
2/3 cup finely chopped fresh cilantro
large clove garlic, finely chopped
4 tsp. ground cumin
4 tsp. chili powder
2 tsp. paprika
2 tsp. oregano leaves, crushed
2 tsp. ground red pepper
2 lb. beef skirt steak
1-1/2 lb. red or yellow onions, thinly sliced
1 tbsp. cornstarch
flour tortillas (9 to 10-in.)
  shredded lettuce (for topping)
  shredded cheddar cheese (for topping)
  sliced serrano chilies (for topping)
  guacamole or salsa (for topping)



3 cups DOLE Pineapple Juice

2/3 cup finely chopped fresh cilantro
3 large cloves garlic, finely chopped
4 tsp. ground cumin
4 tsp. chili powder
2 tsp. paprika
2 tsp. oregano leaves, crushed
2 tsp. ground red pepper


Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.


2 lb. beef skirt steak


Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.


2 lb. beef skirt steak
1-1/2 lb. red or yellow onions, thinly sliced


Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.


1 tbsp. cornstarch


Combine reserved sauce and cornstarch, in small saucepan. Cook, heat to boiling and sauce slightly thickens.


6 (9 to 10-inch) flour tortillas
Shredded lettuce, shredded Cheddar cheese, sliced serrano chilies, guacamole or salsa, for toppings


Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.

View & Leave Comments
comments powered by Disqus