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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Chipotle Steak with Pineapple Avocado Salsa

Prep Time 15 minutes
Total Time 15 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts


A smoky steak served with a flavorful fresh salsa.

Ingredients 10


1 can (20 oz.) DOLE® Pineapple Chunks
2 canned chipotle peppers in adobo sauce, seeded and minced
garlic cloves, minced
2 tablespoons honey
4 teaspoons,divided fresh lime juice
1 1/2 pound beef skirt steak
1 ripe avocado, seeded, peeled and cubed
1/2 cup red bell pepper, cut into 1/2-inch pieces
1/4 cup green onions, thinly sliced
2 tablespoons finely chopped fresh parsley



1 can (20 oz.) DOLE Pineapple Chunks
2 canned Chipotle peppers in adobo sauce, seeded and minced
2 cloves garlic, minced
2 tablespoons honey
4 teaspoons fresh lime juice, divided


Drain pineapple, reserve 1 tablespoon juice. In small bowl, combine reserved pineapple juice, chipotle peppers, garlic, honey and 2 teaspoons lime juice. Reserve 2 teaspoons mixture for salsa.


1 1/2 lbs. beef skirt steak


Heat ridged grill pan over medium-high heat until very hot. Place steak in pan; brush top with half chipotle mixture and cook 2 minutes. Turn steak over and brush with remaining mixture. Cook 2 to 3 minutes longer for medium-rare or until desired degree of doneness. Turn steak over again and cook 30 seconds longer. Transfer steak to a cutting board; keep warm.


1 can (20 oz.) DOLE Pineapple Chunks
1 ripe avocado, pitted, peeled and cut into 3/4-inch chunks
1/2 cup red bell pepper cut into 1/2-inch chunks
1/4 cup thinly sliced green onions
2 tablespoons snipped fresh parsley


For Pineapple-Avocado Salsa: In medium bowl mix pineapple chunks, avocado, red bell pepper, green onions, parsley, reserved 2 teaspoons chipotle mixture and remaining 2 teaspoons lime juice.



Thinly slice steak; serve with Pineapple-Avocado Salsa.

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