This is the 2012 California Cook-Off Grand Prize Winning Recipe. Delicious little appetizers perfect as a snack or before a meal.
1 can (20 oz.) DOLE Pineapple Tidbits
Preheat gas grill with lid down to medium-high heat. Drain pineapple tidbits; reserve 3 tablespoons juice.
1/3 cup DOLE Pineapple Tidbits, divided3/4 cup mayonnaise with olive oil1 clove garlic1/2 cup DOLE Frozen Mango Chunks, partially thawed1 tsp ground ginger
Combine mayonnaise, 1/3 cup pineapple tidbits, 1 clove garlic, 1/2 cup mango chunks and 1 teaspoon ground ginger in blender or food processor. Cover; blend until smooth. Season with salt and pepper, to taste.
remaining DOLE Pineapple Tidbits1/4 cup DOLE Frozen Mango Chunks3/4 cup jicama, julienned1/2 cup cilantrosalt and pepper
Chop finely remaining pineapple tidbits and mangoes; set aside. Stir together 1 cup pineapple tidbits, jicama and 1/2 cup cilantro in medium bowl. Season with salt and pepper, to taste.
2 lbs lean ground porkreserved pineapple juice1/4 cup DOLE Pineapple Tidbitsremaining DOLE Frozen Mango Chunks1 tsp roasted ground cumin1/4 cup teriyaki sauce1-1/2 tsp coarse sea saltremaining garlicremaining gingerremaining cilantro
Combine pork, reserved pineapple juice, 1/4 cup pineapple tidbits, remaining mango, roasted ground cumin, red pepper flakes, 1/4 cup teriyaki sauce, 1-1/2 teaspoons coarse sea salt, remaining garlic, remaining ginger and remaining cilantro until just mixed. Divide mixture into 12 equal portions and shape into patties about 3-1/2-inches wide. Cover; refrigerate until ready to grill.
vegetable oilremaining teriyaki sauce12 Hawaiian Sweet Rolls
Brush grill rack with vegetable oil. Place patties on rack, cover; cook 3 to 5 minutes on each side turning once until pork is fully cooked (145ºF). During last few minutes of cooking baste patties equally with remaining teriyaki sauce and place buns, cut side down on outer edges of rack to toast lightly.
Hawaiian sweet rollsginger pineapple mango mayonnaisepork pattiespineapple jicama salsa
Assemble sliders; spread cut sides of buns with equal portions of the ginger pineapple mango mayonnaise. On each bottom, place a patty and equal portions of pineapple jicama salsa. Add bun tops and serve.
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