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

10 min

total time icon

Total Time

25 min

calories icon

Calories per serving


servings icon



Ingredients (14)
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 2 tablespoons KIKKOMAN® Stir Fry Sauce
  • 1 cup thinly sliced carrots
  • 1 cup sugar-snap peas, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons KIKKOMAN Less Sodium Soy Sauce
  • 1 tablespoon KIKKOMAN Rice Vinegar
  • 2 teaspoons cornstarch
  • 1/4 to 1/2 teaspoon red pepper flakes, optional
  • 2 cups MINUTE® White or Brown Rice, uncooked
  • 1 tablespoon vegetable oil
  • 2 large (about 1 tablespoon) garlic cloves, minced
  • 2 cups thinly shredded cabbage
  1. Drain pineapple chunks; reserve juice.  Combine 1/2 cup juice with stir fry sauce, soy sauce, rice vinegar, cornstarch and red pepper flakes in small bowl; set aside.
  2. Combine remaining juice with water to equal 1-3/4 or 2 cups.  Prepare rice according to package directions using juice mixture.
  3. Heat oil in large skillet or wok over medium-high heat.  Add garlic, cabbage, and carrots cooking 3 to 5 minutes, or until cabbage is wilted.  Add pineapple chunks and snap peas, cook 1 to 2 minutes longer, or until snap peas are tender crisp.  Add stir fry sauce mixture and continue to cook just until boiling. Stir green onions and cilantro into prepared rice.  Add rice mixture to pan and stir to combine.