Dole Packaged Foods uses cookies

We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the Cookie Settings. For more details please read our Privacy Policy.

Strictly Necessary
Performance, Social Media and Advertising
I decline
Prep Time

Prep Time

15 min

total time icon

Total Time

1 hr

calories icon

Calories per serving


servings icon



Ingredients (11)
  • 1-1/2 cups DOLE® Pineapple Juice, divided
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup DOLE Mushrooms, sliced, optional
  • 1 cup vanilla lowfat yogurt
  • 3 tablespoons DOLE® mango chutney
  • 1 teaspoon grated lemon peel
  • 1 pkg. DOLE Chopped Romaine
  • 1 pound extra-large fresh DOLE Asparagus, trimmed, cooked, chilled
  • 1 cup frozen DOLE Tropical Gold® Pineapple Chunks, partially thawed
  • 1 cup DOLE Strawberries, quartered
  • 1 to 2 DOLE Bananas, sliced
  1. Pour 1 cup pineapple juice in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover; refrigerate 30 minutes.
  2. Stir together remaining pineapple juice, yogurt, chutney and lemon peel, in small bowl; set aside.
  3. Grill or broil chicken, brushing occasionally with reserved pineapple marinade 6 to 8 minutes on each side or until chicken is no longer pink in center. Discard remaining marinade. Slice chicken diagonally and season with salt and pepper.
  4. Arrange chicken on four dinner plates lined with salad greens. Evenly divide asparagus, fruit and mushrooms on plates. Serve with pineapple yogurt dressing.