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

BANANA SELFIE BOOMERANG

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

EAT FRUIT, LIVE LONGER

Whole fruit linked to longevity while added sugar doubles heart disease.

Read More

E-CIGS SAFE?

Are e-cigarettes safe? Research has yet to catch up with the runaway craze for haze, but two recent studies provide cause for concern.

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.
Recipe

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

About

2013 California Cook Off Runner Up

Ingredients 8

Ingredients

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

Steps

STEP1

Direction

Preheat grill to medium-high heat.

STEP2
Ingredients

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

Direction

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.

STEP3
Ingredients

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

Direction

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.

STEP4
Ingredients

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

Direction

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.

STEP5

Direction

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.

View & Leave Comments
comments powered by Disqus