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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 Shrimp Cocktail

Prep Time 15 minutes
Total Time 25 minutes
Difficulty 1.0 Easy
Calories Per Servings 170 Calories
Servings 5
Nutrition facts


This is a twist on the traditional shrimp cocktail with a pineapple, cilantro, lime juice and jalapeno flavor. Great for any gathering.

Ingredients 8


2 cups frozen DOLE® Tropical Gold® Pineapple Chunks
3/4 cup DOLE Pineapple Juice
3 tablespoons Dijon mustard, divided
1 tablespoon packed brown sugar
1 lb. large (13 to 15 count) raw shrimp, peeled and deveined with tails intact
  juice and peel of 1 lime
1 to 2 medium jalapeno chili, seeded and finely chopped
2 tablespoons fresh cilantro, finely chopped



1-1/2 cups DOLE Frozen Tropical Gold Pineapple Chunks, partially thawed

3/4 cup DOLE Pineapple Juice


Finely chopped partially thawed pineapple chunks.  Combine pineapple and pineapple juice.


2 tablespoons Dijon mustard

1 tablespoon packed brown sugar


Combine 1/2 cup pineapple-juice mixture with 2 tablespoons Dijon mustard and brown sugar in blender or food processor for basting sauce.  Cover; blend until smooth.  Transfer to shallow bowl; set aside.


1 lb large raw shrimp, peeled and deveined with tail intact


Brush skillet or grill with oil.  Blot shrimp with paper towel, removing any moisture.  Baste one side of shrimp with pineapple basting sauce, then place in the skillet sauce side down. Baste other side with sauce.  Cook shrimp about 2 to 3 minutes or until firm to the touch, basting shrimp with sauce until gone, turning once.  Use additional oil as needed.


1 tablespoon Dijon mustard

Juice and peel from 1 lime

1 to 2 medium jalapeno peppers, finely chopped

2 tablespoons finely chopped cilantro


Stir together remaining pineapple-juice mixture, 1 tablespoon Dijon mustard, lime juice and peel and jalapeno pepper in small sauce pan.  Cook over medium-high heat 4 to 5 minutes, stirring often until slightly thickened.  Stir in cilantro.



Place a spoonful of sauce into 4 or 5 small (4 oz.) jelly jars or similar size cup or martini glass. Arrange 3 to 4 shrimp on the rim of the jars or glasses with the tails on the outside; serve immediately.

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