Craving fresh, wholesome meals that don’t skimp on flavor? You’re in the right place! We’ve gathered 18 vibrant Dole recipes perfect for busy weeknights and relaxed weekends alike. From zesty salads to hearty mains, these dishes make healthy eating deliciously simple. Get ready to transform your kitchen with these crowd-pleasing favorites—your next go-to recipe is just a scroll away!
Dole Pineapple Smoothie Bowl
Gosh, there’s something magical about starting my day with a vibrant smoothie bowl that makes me feel like I’m on vacation, even when I’m just at my kitchen counter. This Dole Pineapple Smoothie Bowl has become my go-to when I need that tropical escape, especially after discovering how perfectly frozen pineapple creates that dreamy, scoopable texture I crave. It reminds me of those lazy beach mornings, but now I can enjoy them before tackling my inbox.
Ingredients
- 2 cups frozen Dole pineapple chunks
- 1 frozen ripe banana, sliced
- 1/2 cup full-fat coconut milk, chilled
- 2 tablespoons raw honey
- 1 tablespoon fresh lime juice
- 1/4 cup unsweetened coconut flakes, toasted
- 2 tablespoons roasted macadamia nuts, roughly chopped
- 1/4 cup fresh mint leaves, chiffonade-cut
Instructions
- Combine 2 cups frozen Dole pineapple chunks, 1 frozen sliced banana, 1/2 cup chilled full-fat coconut milk, 2 tablespoons raw honey, and 1 tablespoon fresh lime juice in a high-speed blender pitcher.
- Blend on medium speed for 30 seconds until ingredients begin breaking down, then increase to high speed for 45 seconds until completely smooth and thick.
- Check consistency by lifting blender lid – mixture should mound on a spoon without dripping (Tip: If too thick, add coconut milk 1 tablespoon at a time; if too thin, blend in 2-3 additional frozen pineapple chunks).
- Pour blended base into a wide, shallow bowl, using a rubber spatula to scrape all mixture from blender.
- Spread smoothie base evenly across bowl bottom with back of spoon, creating a slightly raised edge for topping placement.
- Toast 1/4 cup unsweetened coconut flakes in dry skillet over medium heat for 2-3 minutes until golden brown, shaking pan constantly.
- Immediately transfer toasted coconut to cool surface to prevent burning.
- Arrange toasted coconut flakes, 2 tablespoons chopped roasted macadamia nuts, and 1/4 cup chiffonade-cut fresh mint leaves in separate sections over smoothie base.
- Serve immediately while base remains firm and cold (Tip: Chill bowls in freezer 10 minutes beforehand to maintain optimal temperature longer).
The creamy, almost ice-cream-like texture contrasts beautifully with the crunchy toppings, while the bright pineapple acidity gets balanced by the rich coconut undertones. I love serving this in handmade ceramic bowls for that artisanal cafe feel, and sometimes drizzle extra honey in zigzag patterns for visual drama that always earns compliments.
Dole Banana Bread with Walnuts
Vividly golden and fragrant, this banana bread recipe has become my go-to comfort bake during chilly autumn weekends. I discovered this particular version while cleaning out my grandmother’s recipe box last fall, and her handwritten note about adding walnuts made me realize this was no ordinary quick bread. Now I always make a double batch because my neighbors somehow know the moment it comes out of the oven!
Ingredients
– 3 very ripe Dole bananas, mashed (approximately 1 ½ cups)
– 1 ¾ cups all-purpose flour, sifted
– ¾ cup granulated sugar
– ½ cup European-style cultured butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup toasted walnut halves, roughly chopped
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
2. In a large mixing bowl, combine the mashed bananas, melted butter, and sugar, whisking vigorously for exactly 2 minutes until the mixture becomes pale and slightly aerated.
3. Add the lightly beaten eggs and vanilla extract to the banana mixture, stirring until fully incorporated with a silicone spatula.
4. In a separate bowl, sift together the flour, baking soda, and sea salt three times to ensure even distribution of leavening agents.
5. Gradually fold the dry ingredients into the wet mixture using a figure-eight motion, stopping immediately when no flour streaks remain to prevent overmixing.
6. Gently fold in the toasted walnut pieces until evenly distributed throughout the batter.
7. Transfer the batter to the prepared loaf pan, smoothing the top with an offset spatula and creating a slight depression down the center for even rising.
8. Bake on the center rack for 55-65 minutes, rotating the pan halfway through, until a digital thermometer inserted into the center reads 200°F.
9. Cool the bread in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Unbelievably moist with a tight, tender crumb, this banana bread develops deeper flavor when wrapped tightly and rested overnight. The toasted walnuts provide delightful textural contrast against the soft, banana-forward cake. I love serving thick slices slightly warmed with a dollop of crème fraîche and a drizzle of wildflower honey for an elegant breakfast treat.
Dole Mango Salsa with Fresh Cilantro
Whenever I find myself with perfectly ripe mangoes, my mind immediately goes to this vibrant salsa that has become my go-to summer staple. I first discovered this combination during a backyard barbecue where I needed something quick yet impressive to bring, and now it’s the dish friends request most often. There’s something magical about how the sweet mango balances with the spicy kick that makes it unforgettable.
Ingredients
– 2 large ripe mangoes, peeled and diced into ¼-inch cubes
– ½ cup finely diced red onion
– ¼ cup freshly chopped cilantro leaves
– 1 jalapeño pepper, seeds removed and minced
– 3 tablespoons freshly squeezed lime juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Prepare the mangoes by peeling them with a sharp vegetable peeler and cutting the flesh away from the flat pit in clean slices.
2. Dice the mango flesh into uniform ¼-inch cubes using a sharp chef’s knife to maintain clean edges.
3. Finely dice the red onion to approximately ⅛-inch pieces for even distribution throughout the salsa.
4. Remove the seeds and membranes from the jalapeño pepper using a small spoon to control the heat level.
5. Mince the jalapeño into tiny pieces, being careful to wash your hands immediately after handling.
6. Chop fresh cilantro leaves until you have ¼ cup packed measurement, avoiding the stems which can be bitter.
7. Combine the diced mango, red onion, minced jalapeño, and chopped cilantro in a medium glass bowl.
8. Squeeze 3 tablespoons of fresh lime juice directly over the mixture using a citrus juicer.
9. Sprinkle 1 teaspoon of fine sea salt and ½ teaspoon of freshly ground black pepper evenly over the ingredients.
10. Gently fold all components together with a rubber spatula until just combined, being careful not to crush the mango pieces.
11. Cover the bowl tightly with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to meld.
And just like that, you’ve created a salsa that transforms simple ingredients into something extraordinary. The texture plays beautifully between the firm mango cubes and the softened onions, while the flavors develop this wonderful complexity where you get sweetness first, then heat, then freshness all in one bite. I love serving this alongside grilled fish tacos or as an unexpected topping for seared scallops—it even makes a fantastic bruschetta when spooned over toasted baguette slices.
Dole Spinach and Berry Salad
Nestled between my hectic work deadlines and family commitments, I’ve found that vibrant salads like this Dole Spinach and Berry Salad are my saving grace—quick to assemble yet sophisticated enough to impress dinner guests. Just last week, I whipped this up while multitasking a client call, proving that elegance doesn’t require hours in the kitchen. It’s become my go-to for bridging the gap between rushed weeknights and intentional nourishment.
Ingredients
– 6 cups fresh Dole baby spinach leaves, thoroughly dried
– 1 cup fresh blueberries, rinsed and patted dry
– 1 cup fresh raspberries, gently handled to avoid bruising
– ½ cup raw pecans, roughly chopped
– 4 ounces crumbled goat cheese
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1 teaspoon Dijon mustard
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly cracked black pepper
Instructions
1. Place the dried Dole baby spinach leaves in a large mixing bowl, ensuring no residual moisture remains to prevent a soggy salad.
2. Scatter the rinsed blueberries and gently handled raspberries evenly over the spinach bed.
3. Toast the roughly chopped raw pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly golden, then immediately transfer to a plate to cool completely.
4. Sprinkle the cooled toasted pecans and crumbled goat cheese over the spinach and berries.
5. In a small glass jar with a tight-fitting lid, combine the extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, fine sea salt, and freshly cracked black pepper.
6. Vigorously shake the jar for 30–45 seconds until the dressing emulsifies into a smooth, cohesive mixture.
7. Drizzle the emulsified dressing evenly over the salad components, starting with half and adding more as needed to avoid overdressing.
8. Using salad tongs, gently toss the ingredients for 20–30 seconds until every leaf is lightly coated, taking care not to crush the delicate berries.
9. Divide the salad immediately among four chilled plates to maintain crispness. The contrast of creamy goat cheese against the crisp spinach and juicy berries creates a dynamic texture, while the toasted pecans add a nutty crunch. For a summery twist, I love serving it alongside grilled citrus-marinated shrimp or stuffing it into whole-grain wraps for a portable lunch.
Dole Tropical Fruit Parfait
My kitchen counter was a tropical paradise this morning when I discovered this Dole Tropical Fruit Parfait recipe – it’s the perfect way to bring vacation vibes to your breakfast routine without ever leaving home. I’ve been making variations of this for years, especially when I need something quick yet impressive for weekend guests who appreciate both flavor and presentation.
Ingredients
- 2 cups plain Greek yogurt, strained
- 1/4 cup raw wildflower honey
- 1 teaspoon pure vanilla extract
- 1 cup Dole Tropical Fruit Blend, thawed and drained
- 1/2 cup granola clusters, toasted
- 2 tablespoons unsweetened coconut flakes, toasted
- Fresh mint sprigs for garnish
Instructions
- Combine 2 cups strained Greek yogurt with 1/4 cup raw wildflower honey and 1 teaspoon pure vanilla extract in a medium mixing bowl, whisking vigorously for 60 seconds until fully emulsified and silky.
- Drain 1 cup thawed Dole Tropical Fruit Blend thoroughly using a fine-mesh strainer, pressing gently with a spatula to remove excess liquid that would make the parfait watery.
- Toast 1/2 cup granola clusters in a dry skillet over medium heat for 3-4 minutes, shaking constantly until fragrant and lightly golden, then transfer immediately to a plate to prevent burning.
- Toast 2 tablespoons unsweetened coconut flakes in the same skillet for 90 seconds over medium-low heat, stirring continuously until edges turn golden brown.
- Layer 1/4 of the honey-yogurt mixture into the bottom of each parfait glass, using the back of a spoon to create an even base.
- Add 1/4 cup drained tropical fruit blend over the yogurt layer in each glass, distributing the fruit pieces evenly across the surface.
- Sprinkle 2 tablespoons toasted granola clusters over the fruit layer in each glass, creating a textured middle stratum.
- Repeat the layering sequence with remaining ingredients, finishing each parfait with a final yogurt layer smoothed with an offset spatula.
- Garnish each parfait with toasted coconut flakes and fresh mint sprigs arranged artfully on top.
- Chill assembled parfaits in the refrigerator for 20 minutes to allow flavors to meld and textures to set before serving.
Nothing beats the contrast between the cool, creamy yogurt and the crunchy granola clusters that maintain their texture even after chilling. Now I love serving these in clear mason jars to showcase the beautiful layers, and the tropical fruit provides just enough natural sweetness to make this feel indulgent while still being nourishing.
Dole Pineapple Teriyaki Chicken
Last week, I found myself staring at a can of Dole pineapple chunks in my pantry, wondering how to transform my usual teriyaki chicken into something extraordinary. As someone who always keeps pineapple on hand for last-minute tropical cravings, this recipe became my new weeknight hero. Let me share how this sweet and savory combination will become your new go-to dinner solution.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 (20 oz) can Dole pineapple chunks in 100% juice, undrained
– ¼ cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp freshly grated ginger root
– 2 garlic cloves, minced
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 tsp cornstarch
– 2 tbsp cold water
– 2 tbsp avocado oil
– 2 scallions, thinly sliced on the bias
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. In a medium bowl, whisk together the undrained pineapple chunks, soy sauce, mirin, grated ginger, minced garlic, rice vinegar, and sesame oil until fully combined.
3. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken thighs in the skillet presentation-side down and cook undisturbed for 6-7 minutes until deeply golden brown.
5. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
6. Transfer the chicken to a clean plate and pour off any excess fat from the skillet.
7. Pour the pineapple-teriyaki mixture into the hot skillet, scraping up any browned bits from the bottom.
8. Bring the sauce to a vigorous boil and maintain for 2 minutes to concentrate the flavors.
9. Create a slurry by whisking cornstarch with cold water in a small bowl until completely smooth.
10. While stirring constantly, slowly drizzle the cornstarch slurry into the boiling sauce.
11. Continue cooking and stirring for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
12. Return the chicken to the skillet and spoon the sauce over each piece to glaze thoroughly.
13. Simmer for 2 more minutes to allow the chicken to absorb the teriyaki flavors.
14. Remove from heat and garnish with sliced scallions and toasted sesame seeds.
Just imagine cutting into that perfectly glazed chicken to reveal juicy, tender meat that practically melts in your mouth. The caramelized pineapple chunks provide bursts of tropical sweetness that balance the umami-rich teriyaki sauce beautifully. I love serving this over jasmine rice to soak up every last drop of that incredible sauce, or stuffing it into warm tortillas for an unexpected fusion twist that always impresses dinner guests.
Dole Strawberry Spinach Salad
Perfect for those days when you want something fresh yet substantial, this strawberry spinach salad has become my go-to lunch ever since I discovered how the sweet berries play off the earthy greens. I first threw it together during a summer picnic panic and now it’s requested at every family gathering.
Ingredients
- 6 cups fresh baby spinach leaves, thoroughly dried
- 1 pound fresh strawberries, hulled and thinly sliced
- 1/2 cup raw pecans, roughly chopped
- 4 ounces crumbled goat cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon raw honey
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Spread the chopped pecans in a single layer on the prepared baking sheet and toast for 6-8 minutes until fragrant and lightly golden, watching carefully to prevent burning.
- While pecans toast, combine the olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper in a small glass jar with a tight-fitting lid.
- Shake the dressing vigorously for 30 seconds until fully emulsified and slightly thickened.
- Place the dried baby spinach in a large salad bowl, ensuring no moisture remains to prevent dressing dilution.
- Arrange the thinly sliced strawberries over the spinach in an even layer.
- Sprinkle the toasted pecans evenly across the salad, distributing them for optimal crunch in every bite.
- Scatter the crumbled goat cheese throughout, allowing some pieces to remain in larger crumbles for textural variation.
- Drizzle exactly half of the prepared dressing over the salad components, tossing gently with salad tongs to coat without bruising the delicate spinach.
- Serve immediately with remaining dressing on the side for individual preference, as the salad wilts quickly once dressed.
Just marvel at how the creamy goat cheese melts into the warm toasted pecans while the sweet strawberries provide bursts of freshness against the peppery spinach. For an elegant presentation, I love serving this in individual mason jars layered with the dressing at the bottom—the colors stay vibrant and it makes for the perfect portable lunch.
Dole Banana Oat Pancakes
Unexpectedly, these banana oat pancakes became my weekend ritual after discovering how perfectly ripe bananas transform humble ingredients into something magical—my kids now race to the kitchen when they smell that sweet caramelization beginning. Using Dole bananas at their peak ensures natural sweetness that eliminates the need for excessive sugar, creating wholesome breakfasts that feel indulgent yet nourishing.
Ingredients
– 1 cup old-fashioned rolled oats, finely ground
– 2 very ripe Dole bananas, mashed to smooth consistency
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk buttermilk
– 1 tablespoon pure maple syrup
– 1 teaspoon aluminum-free baking powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons clarified butter, divided
– Fresh banana slices and toasted pecans for garnish
Instructions
1. Place rolled oats in a high-speed blender and process on high for 45 seconds until achieving a fine, flour-like consistency.
2. Transfer oat flour to a medium mixing bowl and whisk in baking powder, sea salt, and freshly grated nutmeg until thoroughly combined.
3. In a separate bowl, mash the very ripe Dole bananas with a fork until completely smooth and free of lumps.
4. Add lightly beaten pasture-raised eggs, whole milk buttermilk, and pure maple syrup to the mashed bananas, whisking vigorously for 30 seconds until emulsified.
5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated—do not overmix.
6. Allow the batter to rest undisturbed for 8 minutes to hydrate the oat flour and activate the baking powder.
7. Meanwhile, heat a large cast-iron skillet or griddle over medium-low heat (325°F surface temperature) and add 1 tablespoon clarified butter, swirling to coat.
8. Using a 1/4-cup measure, portion batter onto the preheated surface, spacing pancakes 2 inches apart.
9. Cook for 3-4 minutes until edges appear set and bubbles form across the entire surface—this indicates proper leavening.
10. Carefully flip each pancake using a thin-edged spatula and cook for an additional 2-3 minutes until golden brown and springs back when gently pressed.
11. Transfer cooked pancakes to a wire rack set over a baking sheet to prevent steaming and maintain crisp edges.
12. Repeat cooking process with remaining batter, adding remaining clarified butter as needed between batches.
13. Garnish with fresh banana slices and toasted pecans before serving immediately. Aromatic with warm banana and nutmeg, these pancakes offer a delightfully tender crumb contrasted by crisp edges—I love stacking them high with extra banana slices and drizzling with warm maple syrup for weekend brunch that feels both comforting and sophisticated.
Dole Mango Coconut Chia Pudding
Chasing that perfect tropical breakfast that feels like vacation in a bowl? I’ve been experimenting with make-ahead morning meals that actually get me excited to wake up, and this Dole mango coconut chia pudding has become my absolute obsession. There’s something magical about how these simple ingredients transform overnight into a creamy, dreamy treat that makes even Monday mornings feel special.
Ingredients
– 1 cup full-fat coconut milk, well-shaken
– 1/4 cup chia seeds
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup frozen Dole mango chunks, thawed
– 2 tablespoons unsweetened shredded coconut
Instructions
1. Combine 1 cup full-fat coconut milk, 1/4 cup chia seeds, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt in a medium mixing bowl.
2. Whisk vigorously for 60 seconds until the mixture is completely smooth and the chia seeds are evenly distributed.
3. Cover the bowl tightly with plastic wrap, pressing it directly against the surface of the pudding mixture to prevent a skin from forming.
4. Refrigerate the mixture for exactly 8 hours or overnight until thickened to a spoonable consistency.
5. Place 1 cup thawed Dole mango chunks in a high-speed blender and puree on high for 45 seconds until completely smooth.
6. Layer the chilled chia pudding and mango puree alternately in serving glasses, creating distinct visible layers.
7. Toast 2 tablespoons unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown.
8. Sprinkle the toasted coconut evenly over the top of each prepared pudding serving.
9. Serve immediately or refrigerate for up to 3 days in airtight containers.
The silky coconut base provides the perfect canvas for the vibrant mango puree, creating layers that melt together with each spoonful. I love how the toasted coconut adds that essential crunch against the pudding’s luxurious texture – it’s like sunshine in a glass that somehow manages to feel both indulgent and nourishing.
Dole Pineapple Fried Rice
My kitchen always smells like a tropical vacation whenever I whip up this Dole Pineapple Fried Rice—it’s my go-to for using up leftover rice and bringing a little sunshine to weeknight dinners. There’s something magical about the sweet-tangy pineapple mingling with savory soy and fragrant jasmine rice that makes everyone at the table ask for seconds.
Ingredients
- 2 cups cooked jasmine rice, chilled overnight
- 1 cup Dole pineapple chunks, freshly diced
- 2 pasture-raised eggs, lightly beaten
- 3 tablespoons avocado oil
- 1/2 cup sweet onion, finely minced
- 2 garlic cloves, microplaned
- 1/2 cup carrots, brunoise-cut
- 1/4 cup frozen peas, thawed
- 3 tablespoons tamari
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly bias-sliced
- 1/4 cup cilantro leaves, whole
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Instructions
- Heat a large carbon steel wok over high heat until a drop of water vaporizes instantly, about 2 minutes.
- Add 1 tablespoon avocado oil and swirl to coat the wok surface completely.
- Pour in the lightly beaten pasture-raised eggs and scramble for 45 seconds until softly set with visible curds.
- Transfer the eggs to a clean plate using a spider strainer.
- Add remaining 2 tablespoons avocado oil to the hot wok.
- Sauté the finely minced sweet onion for 90 seconds until translucent but not browned.
- Add the microplaned garlic and brunoise-cut carrots, stir-frying for 60 seconds until fragrant.
- Incorporate the chilled jasmine rice, breaking up any clumps with a wok spatula.
- Cook the rice mixture for 3 minutes, tossing continuously until grains are separate and heated through.
- Add the thawed peas and freshly diced Dole pineapple chunks, stir-frying for 60 seconds.
- Drizzle in the tamari and fish sauce, tossing vigorously to coat every grain evenly.
- Return the scrambled eggs to the wok, breaking them into smaller pieces with the spatula.
- Remove from heat and fold in the toasted sesame oil, thinly bias-sliced scallions, and whole cilantro leaves.
- Garnish with toasted sesame seeds and serve immediately with lime wedges.
Perfectly balanced between sweet pineapple and umami-rich seasonings, this fried rice has a delightful contrast of textures—from the chewy rice grains to the juicy pineapple bursts. I love serving it in hollowed-out pineapple halves for a festive presentation that turns an ordinary Tuesday into something special. The bright acidity from the lime wedges cuts through the richness, making each bite as refreshing as it is satisfying.
Dole Berry Blast Smoothie
As someone who’s always rushing out the door but still wants a nutritious start, I’ve perfected this vibrant smoothie that’s become my morning lifesaver—especially when I’m trying to use up those berries before they turn.
Ingredients
- 1 cup frozen wild blueberries
- 1/2 cup frozen organic strawberries, hulled
- 1/2 cup frozen raspberries
- 1 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt
- 1 tablespoon raw honey
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon pure vanilla extract
Instructions
- Measure 1 cup frozen wild blueberries and add them to your high-speed blender pitcher.
- Add 1/2 cup frozen organic strawberries, ensuring they are properly hulled to remove any green tops.
- Include 1/2 cup frozen raspberries—their natural pectin will help create a thicker consistency.
- Pour in 1 cup unsweetened almond milk, using the liquid to help the blades move more freely.
- Scoop 1/2 cup plain Greek yogurt into the blender for added creaminess and protein.
- Drizzle 1 tablespoon raw honey over the other ingredients for natural sweetness.
- Add 1 teaspoon freshly squeezed lemon juice to brighten the berry flavors.
- Include 1/4 teaspoon pure vanilla extract to enhance the overall flavor profile.
- Secure the blender lid tightly and begin blending on low speed for 15 seconds to break down larger pieces.
- Increase to high speed and blend for 45-60 seconds until completely smooth and uniform in texture.
- Check consistency by pausing the blender and using a spatula to scrape down any unblended ingredients from the sides.
- Blend for an additional 15-20 seconds if needed to achieve a velvety, pourable consistency.
- Pour immediately into chilled glasses to maintain the frosty temperature.
The vibrant purple hue and creamy texture make this smoothie feel indulgent while remaining refreshingly light. Try serving it in a bowl topped with granola and fresh mint for a breakfast parfait variation, or pour it into popsicle molds for a frozen treat on warmer days.
Dole Avocado and Pineapple Salad
Craving something that bridges the gap between a tropical vacation and a healthy lunch? I first threw this salad together on a sweltering summer afternoon when my fridge was looking sparse, and it’s since become my go-to for impressing guests with minimal effort. The combination of creamy and tart is just unbeatable.
Ingredients
– 2 ripe Hass avocados, pitted and cubed
– 2 cups fresh pineapple, cut into 1-inch chunks
– 1/4 cup extra-virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 1 tsp raw wildflower honey
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/4 cup toasted pepitas
– 1/2 tsp flaky sea salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Place the cubed Hass avocados and pineapple chunks into a large ceramic or glass mixing bowl.
2. In a separate small glass bowl, vigorously whisk together the extra-virgin olive oil, freshly squeezed lime juice, and raw wildflower honey for exactly 60 seconds until the mixture is fully emulsified. (Tip: Using a glass bowl lets you see when the vinaigrette is perfectly combined and no longer separated.)
3. Pour the emulsified vinaigrette over the avocado and pineapple in the large bowl.
4. Using a silicone spatula, gently fold the ingredients together until the avocado and pineapple are evenly coated, taking care not to crush the avocado cubes.
5. Sprinkle the roughly chopped fresh cilantro leaves, toasted pepitas, flaky sea salt, and freshly cracked black pepper over the salad. (Tip: Toasting the pepitas in a dry skillet over medium heat for 3-4 minutes until they pop enhances their nutty flavor and adds a delightful crunch.)
6. Give the salad one final, gentle fold to distribute the seasonings evenly without breaking down the avocado further. (Tip: For the best texture, serve the salad immediately after the final toss to prevent the avocado from oxidizing and the pepitas from losing their crispness.)
Finally, the salad presents a beautiful interplay of textures—the buttery-soft avocado melts against the juicy, fibrous pineapple, while the pepitas offer a satisfying crackle with each bite. For a stunning presentation, I love serving it in hollowed-out pineapple halves, which amplifies the tropical vibe and makes for a truly memorable centerpiece at any gathering.
Dole Banana Peanut Butter Ice Cream
Browsing through my freezer the other day, I realized I had a bunch of overripe bananas staring back at me – you know, the ones that have turned almost black and are too mushy for eating but perfect for baking or blending. Being the peanut butter fanatic that I am, I decided to transform them into this incredibly creamy frozen treat that requires no ice cream maker whatsoever. It’s become my go-to solution for those bananas that have seen better days, and I love how it satisfies my sweet tooth without any guilt.
Ingredients
- 4 large very ripe bananas, peeled and sliced into 1-inch rounds
- 1/2 cup creamy natural peanut butter
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons full-fat coconut milk, chilled
Instructions
- Arrange the sliced bananas in a single layer on a parchment-lined baking sheet and freeze for exactly 4 hours or until completely solid.
- Transfer the frozen banana rounds to a high-powered food processor fitted with the S-blade attachment.
- Add the creamy natural peanut butter, pure maple syrup, pure vanilla extract, and fine sea salt to the food processor.
- Pulse the mixture 8-10 times to break down the frozen bananas before processing continuously.
- Process the mixture on high speed for 2-3 minutes, scraping down the sides with a silicone spatula every 45 seconds to ensure even blending.
- Continue processing while gradually drizzling in the chilled full-fat coconut milk until the mixture becomes smooth and creamy, about 1 additional minute.
- Transfer the ice cream to an airtight container and freeze for exactly 2 hours to achieve scoopable consistency.
Perfectly scoopable and surprisingly creamy, this ice cream has the most delightful banana-forward flavor with rich peanut butter undertones that make it taste indulgent yet wholesome. I love serving it in chilled bowls topped with chopped roasted peanuts for extra crunch, or spreading it between two cookies for an incredible ice cream sandwich that always impresses guests.
Dole Mango Lime Sorbet
Crafting this vibrant sorbet reminds me of those sweltering summer afternoons when only something frosty and fruity would do—I’ve always preferred making my own frozen treats rather than buying them, since I can control the sweetness and intensity of the real fruit flavor. This version, with its tropical mango and zesty lime, is my go-to when I want something refreshing yet sophisticated, and it’s surprisingly simple to whip up with just a few quality ingredients.
Ingredients
- 2 cups frozen ripe mango chunks, thawed for 15 minutes
- 1/2 cup granulated cane sugar
- 1/4 cup freshly squeezed lime juice, strained
- 1/4 cup cold filtered water
- 1 tablespoon light corn syrup
- 1/4 teaspoon fine sea salt
Instructions
- Combine 1/2 cup granulated cane sugar, 1/4 cup cold filtered water, and 1 tablespoon light corn syrup in a small saucepan over medium heat.
- Stir continuously with a silicone spatula until the sugar fully dissolves and the mixture reaches a clear, syrupy consistency, about 3–4 minutes—do not allow it to boil.
- Remove the saucepan from heat and stir in 1/4 teaspoon fine sea salt until fully incorporated; set aside to cool to room temperature, approximately 10 minutes.
- Transfer 2 cups thawed frozen mango chunks and 1/4 cup freshly squeezed lime juice to a high-speed blender pitcher.
- Pour the cooled sugar syrup over the mango and lime juice in the blender.
- Blend on high speed for 45–60 seconds, scraping down the sides once with a flexible spatula, until the mixture is completely smooth and pale orange in color.
- Pour the sorbet base into a shallow, freezer-safe container, such as a metal loaf pan, and cover tightly with plastic wrap pressed directly onto the surface.
- Freeze for at least 4 hours or until firm, checking at the 3-hour mark—the sorbet should be scoopable but hold its shape.
- For optimal texture, let the sorbet sit at room temperature for 5–7 minutes before scooping into chilled bowls or glasses.
So velvety and bright, this sorbet melts smoothly on the tongue with a perfect balance of sweet mango and sharp lime. Serve it in hollowed-out lime halves for a stunning presentation, or layer it with fresh berries and coconut whipped cream for an elegant parfait—it’s so versatile, you might just skip the store-bought versions forever.
Dole Pineapple Upside-Down Cake
Kind of like finding a vintage treasure at a flea market, this Dole pineapple upside-down cake recipe brings back all those warm, nostalgic feelings from my grandmother’s kitchen. I still remember the first time I watched her carefully arrange those glistening pineapple rings, teaching me that the secret to a perfect cake lies in taking your time with each step. Now, whenever I bake this, I always set aside a quiet afternoon—it’s my little ritual that makes the final result even more special.
Ingredients
– 1 cup granulated sugar
– ½ cup unsalted European-style butter, softened
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 ½ cups all-purpose flour, sifted
– 2 teaspoons aluminum-free baking powder
– ½ teaspoon fine sea salt
– ¾ cup whole milk, at room temperature
– 4 tablespoons clarified butter
– ½ cup dark brown sugar, firmly packed
– 1 (20-ounce) can Dole pineapple rings in 100% juice, drained and patted dry
– 6 maraschino cherries, stems removed
Instructions
1. Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.
2. Generously grease a 9-inch round cake pan with 2 tablespoons of clarified butter, ensuring complete coverage of the bottom and sides.
3. Sprinkle the dark brown sugar evenly across the bottom of the prepared pan, creating a uniform layer.
4. Arrange the drained pineapple rings in a single layer over the brown sugar, placing one cherry in the center of each ring.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
6. Gradually incorporate the lightly beaten eggs into the butter-sugar mixture, adding them in three separate additions and mixing for 30 seconds after each addition.
7. Stir in the pure vanilla extract until just combined.
8. In a separate medium bowl, whisk together the sifted flour, aluminum-free baking powder, and fine sea salt until thoroughly aerated.
9. Alternate adding the dry ingredients and room temperature milk to the butter mixture in three additions, beginning and ending with the dry ingredients and mixing on low speed until just incorporated after each addition.
10. Carefully spread the batter evenly over the arranged pineapple layer in the prepared pan using an offset spatula.
11. Bake in the preheated oven for 45-50 minutes, or until a cake tester inserted into the center comes out clean and the edges pull slightly away from the pan.
12. Transfer the pan to a wire cooling rack and let rest for exactly 10 minutes to allow the caramel to set slightly.
13. Run a thin offset spatula around the edges of the pan to loosen any stuck areas.
14. Place a serving plate upside down over the cake pan and, using oven mitts, carefully invert the pan and plate together in one confident motion.
15. Gently lift the pan away from the cake, revealing the caramelized pineapple topping.
16. Allow the cake to cool completely on the serving plate before slicing.
Buttery caramel soaks into every crumb while the pineapple maintains its bright acidity, creating this wonderful sweet-tart balance that makes each slice irresistible. The tender crumb practically melts in your mouth, though I’ve found serving it slightly warm with a dollop of freshly whipped cream takes it to another level entirely—the way the cool cream contrasts with the warm caramel is simply magical.
Dole Spinach and Pineapple Green Juice
Oof, I know that feeling when your energy levels hit rock bottom by mid-afternoon but you still need something refreshing and nourishing. As someone who’s constantly juggling recipe testing and school pickups, I’ve perfected this vibrant green juice that actually tastes delicious—no bitter greens flavor here, I promise!
Ingredients
– 2 cups fresh baby spinach leaves, thoroughly washed
– 1 cup fresh pineapple chunks, approximately 1-inch pieces
– 1/2 medium cucumber, peeled and roughly chopped
– 1/4 cup fresh mint leaves, stems removed
– 1 tablespoon freshly squeezed lime juice
– 1 cup filtered water, chilled
– 1/2 cup ice cubes
Instructions
1. Place the high-speed blender pitcher on your counter and add 2 cups of thoroughly washed baby spinach leaves.
2. Measure 1 cup of fresh pineapple chunks and add them to the blender pitcher.
3. Peel and roughly chop 1/2 medium cucumber into 1-inch pieces, then add to the mixture.
4. Gently place 1/4 cup of fresh mint leaves, ensuring all stems are removed, into the blender pitcher.
5. Squeeze 1 tablespoon of fresh lime juice directly over the ingredients in the blender.
6. Pour 1 cup of chilled filtered water into the blender pitcher.
7. Add 1/2 cup of ice cubes to the mixture.
8. Secure the blender lid tightly and begin blending on low speed for 15 seconds to break down the ingredients.
9. Increase the blender speed to high and blend for exactly 45 seconds, or until the mixture becomes completely smooth and uniform in texture.
10. Immediately pour the juice through a fine-mesh strainer into a large pitcher to remove any fibrous pulp.
11. Use a silicone spatula to press the remaining pulp against the strainer, extracting all liquid while leaving solids behind.
12. Discard the pulp and transfer the strained juice to a sealed glass container.
13. Refrigerate the juice for exactly 15 minutes before serving to allow flavors to meld properly.
Unbelievably smooth and refreshing, this juice has the perfect balance of sweet pineapple cutting through the earthy spinach, with the mint providing that cooling finish. The texture is silkier than most green juices thanks to the thorough straining, making it perfect poured over more ice or even blended into morning smoothie bowls for an extra nutrient boost.
Dole Tropical Fruit Kebabs
Last summer, I discovered the magic of tropical fruit kebabs during a beach picnic that turned into an impromptu potluck. There’s something about threading colorful fruit onto skewers that feels both meditative and festive—perfect for when you want to impress without stressing. I’ve since made these my go-to for backyard gatherings, and the sweet-tangy combo always disappears faster than I can say “aloha.”
Ingredients
- 1 (20-ounce) can Dole Tropical Fruit in 100% juice, drained
- 1 cup fresh pineapple chunks, cut into 1-inch pieces
- 2 firm-ripe mangoes, peeled and diced into ¾-inch cubes
- 2 medium kiwi fruits, peeled and sliced into ½-inch rounds
- ¼ cup raw wildflower honey
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon finely grated fresh ginger root
- 8 (10-inch) bamboo skewers, soaked in cold water for 30 minutes
Instructions
- Pat the drained Dole Tropical Fruit completely dry using a double layer of paper towels to prevent skewer slippage.
- Arrange the pineapple chunks, mango cubes, kiwi rounds, and drained tropical fruit in separate piles on a large cutting board.
- Thread the fruits onto the soaked bamboo skewers in alternating patterns, starting and ending with pineapple for structural integrity.
- Place the assembled kebabs in a single layer on a parchment-lined baking sheet.
- Whisk together the wildflower honey, freshly squeezed lime juice, and finely grated ginger in a small bowl until fully emulsified.
- Brush the honey-lime glaze evenly over all sides of the fruit kebabs using a pastry brush.
- Preheat a grill or grill pan to medium-high heat (400°F) and lightly oil the grates with a high-smoke-point oil.
- Grill the kebabs for 2–3 minutes per side, rotating once, until light grill marks appear and the fruit is lightly caramelized.
- Transfer the kebabs to a clean platter and let rest for 1 minute before serving to allow the juices to redistribute.
Delightfully juicy with caramelized edges from the grill, these kebabs offer a textural play between the firm pineapple and silky mango. The ginger-lime glaze cuts through the sweetness beautifully, making them sophisticated enough for adult palates yet kid-approved. For a stunning presentation, serve them over coconut rice or with a dollop of Greek yogurt swirled with leftover glaze.
Dole Strawberry Banana Overnight Oats
This morning I was running late again, but thankfully I’d prepared these strawberry banana overnight oats the night before. There’s something magical about waking up to a ready-made breakfast that tastes like dessert but fuels you like a proper meal—my secret weapon for busy mornings when I’d otherwise skip breakfast entirely.
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup whole milk
– 1/2 cup Greek yogurt
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup fresh strawberries, hulled and diced
– 1 ripe banana, mashed
– 2 tablespoons chia seeds
Instructions
1. Combine 1 cup old-fashioned rolled oats, 1 cup whole milk, and 1/2 cup Greek yogurt in a medium mixing bowl.
2. Whisk in 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt until fully incorporated.
3. Gently fold in 1 cup diced fresh strawberries and 1 mashed ripe banana using a rubber spatula.
4. Sprinkle 2 tablespoons chia seeds over the mixture and stir for 30 seconds to distribute evenly.
5. Divide the mixture equally between two 16-ounce mason jars, filling each approximately 3/4 full.
6. Seal the jars tightly with lids and refrigerate for at least 8 hours or overnight.
7. Remove from refrigerator and let stand at room temperature for 10 minutes before serving.
8. Stir each portion thoroughly with a spoon to redistribute any settled ingredients.
Perfectly creamy with bursts of sweet strawberry and banana throughout, this overnight oats creation develops an almost pudding-like consistency that makes it feel decadent. I love topping mine with extra sliced strawberries and a drizzle of honey for presentation, though it’s equally delicious straight from the jar when I’m truly in a hurry.
Summary
From smoothies to salads, these 18 Dole recipes make healthy eating deliciously simple. We hope you’ll try a few, leave a comment with your favorites, and share this roundup on Pinterest to spread the goodness!
