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About Us

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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Pineapple Coconut Napoleons

Prep Time 30 minutes
Total Time 35 minutes
Difficulty 2.0 Medium
Calories Per Servings 790 Calories
Servings 4
Nutrition facts Nutrition facts


Wonton wrappers with a cream cheese filling, served with a pineapple glaze.

Ingredients 9


1 can (20 oz.) DOLE® Pineapple Slices
3/4 cup plus 2 tablespoons packed brown sugar, divided
1/2 teaspoon ground cinnamon
12  wonton wrappers
1 pkg. (8 oz.) cream cheese, softened
1/4 cup cream of coconut
1/4 cup toasted macadamia nuts, coarsely chopped
2 tablespoons butter or margarine
1/4 cup flaked coconut, toasted



1 can (20 oz.) DOLE Pineapple Slices


Drain pineapple slices; reserve 1/4 cup juice.


1/4 cup  packed brown sugar
1/2 teaspoon ground cinnamon
12 wonton wrappers


Combine 1/4 cup brown sugar and cinnamon in small bowl. Spray both sides of wonton wrappers with cooking spray then dredge in sugar-cinnamon mixture; place on baking sheet.  Bake at 350ºF 3 minutes each side or until edges are golden brown; let cool.


1 pkg. (8 oz.) cream cheese, softened
1/4 cup canned cream of coconut
1/4 cup toasted macadamia nuts, coarsely chopped
2 tablespoons plus 1/2 cup packed brown sugar


Beat cream cheese, cream of coconut and 2 tablespoons brown sugar in medium bowl until smooth. Stir in nuts; set aside 4 tablespoons cream cheese mixture. Dredge 8 pineapple slices in remaining 1/2 cup brown sugar.  Cut remaining 2 pineapple slices into chunks.


2 tablespoons butter or margarine


Cook pineapple slices in large nonstick skillet over high heat turning, until lightly browned on both sides; 30 to 60 seconds per side. Remove from pan. Add any remaining sugar and butter to pan and melt.



Stir pineapple chunks and reserved juice into skillet. Heat to boiling and cook 2 to 3 minutes or until slightly thickened.


1/4 cup flaked coconut, toasted


Place one wonton wrapper on 4 dessert plates. Top each with pineapple slice and some of the glaze. Spoon 1/8 cream cheese mixture in center of slice. Repeat, layering once. Place remaining wonton wrapper on top; spoon reserved cream cheese mixture on top. Sprinkle with toasted coconut; spoon pineapple chunks around napoleons and serve.

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