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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 Pineapple Candied Shrimp Cocktails with Pineapple Jalapeno Dipping Sauce

Prep Time 15 minutes
Total Time 25 minutes
Difficulty 2.0 Medium
Calories Per Servings 170 Calories
Servings 4-5
Nutrition facts Nutrition facts


2013 California Cook Off Runner Up

Ingredients 8


1 can (20 oz.) DOLE® Crushed Pineapple, divided
3 tablespoons Dijon mustard, divided
1 tablespoon packed light brown sugar
  Vegetable oil, for grill
1 lb. large (13 to 15 count) raw shrimp, peeled and deveined with tails intact
  juice and peel of 1 lime
2 medium jalapeno chili, seeded and finely chopped
2 tablespoons cilantro, finely chopped




Preheat grill to medium-high heat.


1/2 cup DOLE Crushed Pineapple
2 tablespoons Dijon mustard, divided
1 tablespoon packed light brown sugar 


Combine 1/2 cup crushed pineapple and juice, 2 tablespoons Dijon mustard and brown sugar in small blender or food processor for basting sauce.  Cover; blend until smooth.  Transfer to shallow bowl; set aside.


Vegetable oil, for grill
1 lb. large shrimp (13 to 15 count), peeled, deveined, tails on


Brush grill with cooking oil.  Blot shrimp with paper towel, removing any moisture.  Baste one side of shrimp with pineapple basting sauce, then place on the grill sauce side down.  Baste other side with sauce.  Cook shrimp on grill about five minutes or until firm to the touch, basting the shrimp until sauce is gone; remove shrimp to a platter.


Remaining DOLE Crushed Pineapple
1 tablespoon Dijon mustard
1 lime, juice and zest reserved
2 medium jalapenos, seeded and finely chopped
2 tablespoons finely chopped cilantro


Place remaining crushed pineapple, remaining Dijon mustard, lime juice and zest and chopped jalapenos in a small sauce pot.  Place on side grill burner or grill rack over medium-high heat and bring to a simmer, stirring often.  Cook for 5 minutes, remove from heat and allow to cool for 20 minutes.  Stir in cilantro.



Place a spoonful of the sauce into 4 to 5 small (4 oz.) jelly jars or similar size cup or martini glass.  Arrange 3 to 4 shrimp on the rim of the jars or glasses with the tails on the outside; serve immediately.

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