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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 Orange Chicken

Prep Time 15 minutes
Total Time 30 minutes
Difficulty 1.0 Easy
Calories Per Servings 570 Calories
Servings 4
Nutrition facts Nutrition facts


This recipe for orange chicken is both filling and delicious.

Ingredients 13


1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
2 cups MINUTE® Brown Rice, uncooked
1 lb. chicken breasts, cut into 1/2-inch pieces
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup KIKKOMAN® Sweet and Sour Sauce
1/4 cup KIKKOMAN Less Sodium Sodium Soy Sauce
orange(s), zested and juiced
1/2 tsp. red chilies, crushed, optional
1/4 cup cashews, toasted and chopped
  sliced green onions, optional



reserved pineapple juice
2 cups MINUTE Brown Rice, uncooked
1 lb. chicken breast, cut into 1/2-inch pieces
2 tbsp. all-purpose flour


Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.


1 tbsp. vegetable oil
1 can (20 oz.) DOLE Pineapple Chunks, drained
1 cup red bell pepper, chopped
1 cup sugar snap peas


Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes.


2/3 cup KIKKOMAN Sweet and Sour Sauce
1/4 cup KIKKOMAN Reduced Sodium Soy Sauce
1 large orange, zested and juiced or 1/2 cup fresh orange juice
1/2 tsp. crushed red chilies, optional
1/4 cup toasted chopped cashews
sliced green onions, optional


Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.

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