Dole^® Canned Fruit Pineapple Slices in Heavy Syrup

Non GMO

NON GMO**

All Natural

LIVE WELL - ALL NATURAL FRUIT, RICH IN VITAMIN C, NATURALLY GLUTEN FREE, BPA FREE PACKAGING

All Natural Ingredient

LIVE WELL - ALL NATURAL FRUIT, RICH IN VITAMIN C, NATURALLY GLUTEN FREE, BPA FREE PACKAGING

Excellent Source of Vitamin C

LIVE WELL - ALL NATURAL FRUIT, RICH IN VITAMIN C, NATURALLY GLUTEN FREE, BPA FREE PACKAGING

Gluten Free

LIVE WELL - ALL NATURAL FRUIT, RICH IN VITAMIN C, NATURALLY GLUTEN FREE, BPA FREE PACKAGING

Naturally Gluten Free

LIVE WELL - ALL NATURAL FRUIT, RICH IN VITAMIN C, NATURALLY GLUTEN FREE, BPA FREE PACKAGING

Non GMO Ingredient

**NO GENETICALLY MODIFIED (OR ENGINEERED) INGREDIENTS

Made in Philippines

PRODUCT OF THE PHILIPPINES

Orthodox Union

The Union of Orthodox Jewish Congregations of America (the “Orthodox Union”) is the sole and exclusive owner of the OU Kosher Logo certification mark, a federally and internationally registered trademark for kosher certification. The appearance of "PARVE" next to the OU mark means that the product does not contain any meat or dairy ingredients.

Non GMO

NON GMO**

Satisfaction Guarantee

SATISFACTION GUARANTEED CALL 1-800-232-8888

Safe Handling Statement

AFTER OPENING, REFRIGERATE CONTENTS IN GLASS OR PLASTIC CONTAINER.

Usage Instructions

PINEAPPLE UPSIDE-DOWN MINIS - PREP: 20 MIN. BAKE: 25 MIN. MAKES: 18 SERVINGS, INGREDIENTS - 2 CANS (20 OZ. EACH) DOLE PINEAPPLE SLICES, 1/3 CUP BUTTER OR MARGARINE, MELTED, 2/3 CUP PACKED BROWN SUGAR, 9 MARASCHINO CHERRIES, CUT IN HALF, 1 PACKAGE (18.25 OZ.) YELLOW OR PINEAPPLE-FLAVORED CAKE MIX, STEPS - 1. DRAIN PINEAPPLE; RESERVE JUICE. RESERVE 2 PINEAPPLE SLICES FOR ANOTHER USE. 2. STIR TOGETHER MELTED BUTTER AND BROWN SUGAR. EVENLY DIVIDE SUGAR MIXTURE INTO 18 (2/3 CUP SIZE*) MUFFIN CUPS, SPRAYED WITH COOKING SPRAY. LIGHTLY PRESS WELL-DRAINED PINEAPPLE SLICES INTO SUGAR MIXTURE. PLACE CHERRIES IN CENTER OF PINEAPPLE, SLICE SIDE UP. 3. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS REPLACING AMOUNT OF WATER CALLED FOR WITH RESERVE JUICE. POUR 1/3 CUP BATTER INTO EACH MUFFIN CUP. 4. BAKE AT 350°F. 20 TO 25 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 5. COOL 5 MINUTES. LOOSEN EDGES AND INVERT ONTO COOKIE SHEETS. *NOTE: IF MUFFIN CUP IS SMALLER THAN 2/3 CUP, WILL NOT BE LARGE ENOUGH TO HOLD PINEAPPLE SLICE AND BATTER.

Preparation Instructions - Bake

PINEAPPLE UPSIDE-DOWN MINIS - PREP: 20 MIN. BAKE: 25 MIN. MAKES: 18 SERVINGS, INGREDIENTS - 2 CANS (20 OZ. EACH) DOLE PINEAPPLE SLICES, 1/3 CUP BUTTER OR MARGARINE, MELTED, 2/3 CUP PACKED BROWN SUGAR, 9 MARASCHINO CHERRIES, CUT IN HALF, 1 PACKAGE (18.25 OZ.) YELLOW OR PINEAPPLE-FLAVORED CAKE MIX, STEPS - 1. DRAIN PINEAPPLE; RESERVE JUICE. RESERVE 2 PINEAPPLE SLICES FOR ANOTHER USE. 2. STIR TOGETHER MELTED BUTTER AND BROWN SUGAR. EVENLY DIVIDE SUGAR MIXTURE INTO 18 (2/3 CUP SIZE*) MUFFIN CUPS, SPRAYED WITH COOKING SPRAY. LIGHTLY PRESS WELL-DRAINED PINEAPPLE SLICES INTO SUGAR MIXTURE. PLACE CHERRIES IN CENTER OF PINEAPPLE, SLICE SIDE UP. 3. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS REPLACING AMOUNT OF WATER CALLED FOR WITH RESERVE JUICE. POUR 1/3 CUP BATTER INTO EACH MUFFIN CUP. 4. BAKE AT 350°F. 20 TO 25 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 5. COOL 5 MINUTES. LOOSEN EDGES AND INVERT ONTO COOKIE SHEETS. *NOTE: IF MUFFIN CUP IS SMALLER THAN 2/3 CUP, WILL NOT BE LARGE ENOUGH TO HOLD PINEAPPLE SLICE AND BATTER.

Cooking Instructions

PINEAPPLE UPSIDE-DOWN MINIS - PREP: 20 MIN. BAKE: 25 MIN. MAKES: 18 SERVINGS, INGREDIENTS - 2 CANS (20 OZ. EACH) DOLE PINEAPPLE SLICES, 1/3 CUP BUTTER OR MARGARINE, MELTED, 2/3 CUP PACKED BROWN SUGAR, 9 MARASCHINO CHERRIES, CUT IN HALF, 1 PACKAGE (18.25 OZ.) YELLOW OR PINEAPPLE-FLAVORED CAKE MIX, STEPS - 1. DRAIN PINEAPPLE; RESERVE JUICE. RESERVE 2 PINEAPPLE SLICES FOR ANOTHER USE. 2. STIR TOGETHER MELTED BUTTER AND BROWN SUGAR. EVENLY DIVIDE SUGAR MIXTURE INTO 18 (2/3 CUP SIZE*) MUFFIN CUPS, SPRAYED WITH COOKING SPRAY. LIGHTLY PRESS WELL-DRAINED PINEAPPLE SLICES INTO SUGAR MIXTURE. PLACE CHERRIES IN CENTER OF PINEAPPLE, SLICE SIDE UP. 3. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS REPLACING AMOUNT OF WATER CALLED FOR WITH RESERVE JUICE. POUR 1/3 CUP BATTER INTO EACH MUFFIN CUP. 4. BAKE AT 350°F. 20 TO 25 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 5. COOL 5 MINUTES. LOOSEN EDGES AND INVERT ONTO COOKIE SHEETS. *NOTE: IF MUFFIN CUP IS SMALLER THAN 2/3 CUP, WILL NOT BE LARGE ENOUGH TO HOLD PINEAPPLE SLICE AND BATTER.

SOUTHWESTERN PINEAPPLE AND CHICKEN - PREP: 5 MIN. MARINATE: 15 MIN. GRILL: 10 MIN. MAKES: 5 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, 1 TABLESPOON LIME JUICE, 1 TABLESPOON VEGETABLE OIL, 1-1/2 TEASPOONS CHILI POWDER, 1/2 TEASPOON DRIED OREGANO LEAVES, CRUSHED, 1 GARLIC CLOVE, FINELY CHOPPED, 5 BONELESS, SKINLESS CHICKEN BREAST HALVES, STEPS - 1. DRAIN PINEAPPLE, RESERVE 1/2 CUP JUICE. 2. COMBINE RESERVED PINEAPPLE JUICE, LIME JUICE, OIL, CHILI, OREGANO AND GARLIC IN SEALABLE PLASTIC BAG. ADD CHICKEN. SEAL AND MARINATE 15 MINUTES IN REFRIGERATOR. 3. GRILL OR BROIL CHICKEN AND PINEAPPLE, BRUSHING OCCASIONALLY WITH RESERVED MARINADE, 5 TO 8 MINUTES ON EACH SIDE OR UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND PINEAPPLE IS LIGHTLY BROWNED. DISCARD ANY REMAINING MARINADE. SOUTHWESTERN PINEAPPLE AND FISH: SUBSTITUTE 2 POUNDS FISH STEAKS SUCH AS HALIBUT, SWORDFISH OR SEA BASS FOR CHICKEN. PREPARE RECIPE AS DIRECTED EXCEPT GRILL 8 TO 10 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES WITH A FORK.

Recipe

FIRE GRILLED PINEAPPLE SALAD - PREP: 5 MIN. GRILL: 10 MIN. MAKES: 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, DRAINED, 2 HEIRLOOM TOMATOES, SLICED 1/4-INCH THICK, 1/2 CUP CRUMBLED GORGONZOLA OR BLUE CHEESE, 1/2 CUP ITALIAN VINAIGRETTE, STEPS - 1. GRILL PINEAPPLE SLICES UNTIL LIGHTLY BROWNED; COOL. 2. ARRANGE TOMATOES AND PINEAPPLE SLICES ON PLATTER, ALTERNATING PINEAPPLE AND TOMATO SLICES. 3. TOP WITH CHEESE, SPRINKLE VINAIGRETTE OVER SALAD. GARNISH WITH PARSLEY, IF DESIRED.

PINEAPPLE UPSIDE-DOWN MINIS - PREP: 20 MIN. BAKE: 25 MIN. MAKES: 18 SERVINGS, INGREDIENTS - 2 CANS (20 OZ. EACH) DOLE PINEAPPLE SLICES, 1/3 CUP BUTTER OR MARGARINE, MELTED, 2/3 CUP PACKED BROWN SUGAR, 9 MARASCHINO CHERRIES, CUT IN HALF, 1 PACKAGE (18.25 OZ.) YELLOW OR PINEAPPLE-FLAVORED CAKE MIX, STEPS - 1. DRAIN PINEAPPLE; RESERVE JUICE. RESERVE 2 PINEAPPLE SLICES FOR ANOTHER USE. 2. STIR TOGETHER MELTED BUTTER AND BROWN SUGAR. EVENLY DIVIDE SUGAR MIXTURE INTO 18 (2/3 CUP SIZE*) MUFFIN CUPS, SPRAYED WITH COOKING SPRAY. LIGHTLY PRESS WELL-DRAINED PINEAPPLE SLICES INTO SUGAR MIXTURE. PLACE CHERRIES IN CENTER OF PINEAPPLE, SLICE SIDE UP. 3. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS REPLACING AMOUNT OF WATER CALLED FOR WITH RESERVE JUICE. POUR 1/3 CUP BATTER INTO EACH MUFFIN CUP. 4. BAKE AT 350°F. 20 TO 25 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 5. COOL 5 MINUTES. LOOSEN EDGES AND INVERT ONTO COOKIE SHEETS. *NOTE: IF MUFFIN CUP IS SMALLER THAN 2/3 CUP, WILL NOT BE LARGE ENOUGH TO HOLD PINEAPPLE SLICE AND BATTER.

SOUTHWESTERN PINEAPPLE AND CHICKEN - PREP: 5 MIN. MARINATE: 15 MIN. GRILL: 10 MIN. MAKES: 5 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, 1 TABLESPOON LIME JUICE, 1 TABLESPOON VEGETABLE OIL, 1-1/2 TEASPOONS CHILI POWDER, 1/2 TEASPOON DRIED OREGANO LEAVES, CRUSHED, 1 GARLIC CLOVE, FINELY CHOPPED, 5 BONELESS, SKINLESS CHICKEN BREAST HALVES, STEPS - 1. DRAIN PINEAPPLE, RESERVE 1/2 CUP JUICE. 2. COMBINE RESERVED PINEAPPLE JUICE, LIME JUICE, OIL, CHILI, OREGANO AND GARLIC IN SEALABLE PLASTIC BAG. ADD CHICKEN. SEAL AND MARINATE 15 MINUTES IN REFRIGERATOR. 3. GRILL OR BROIL CHICKEN AND PINEAPPLE, BRUSHING OCCASIONALLY WITH RESERVED MARINADE, 5 TO 8 MINUTES ON EACH SIDE OR UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND PINEAPPLE IS LIGHTLY BROWNED. DISCARD ANY REMAINING MARINADE. SOUTHWESTERN PINEAPPLE AND FISH: SUBSTITUTE 2 POUNDS FISH STEAKS SUCH AS HALIBUT, SWORDFISH OR SEA BASS FOR CHICKEN. PREPARE RECIPE AS DIRECTED EXCEPT GRILL 8 TO 10 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES WITH A FORK.

Cold Preparation Instructions

FIRE GRILLED PINEAPPLE SALAD - PREP: 5 MIN. GRILL: 10 MIN. MAKES: 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, DRAINED, 2 HEIRLOOM TOMATOES, SLICED 1/4-INCH THICK, 1/2 CUP CRUMBLED GORGONZOLA OR BLUE CHEESE, 1/2 CUP ITALIAN VINAIGRETTE, STEPS - 1. GRILL PINEAPPLE SLICES UNTIL LIGHTLY BROWNED; COOL. 2. ARRANGE TOMATOES AND PINEAPPLE SLICES ON PLATTER, ALTERNATING PINEAPPLE AND TOMATO SLICES. 3. TOP WITH CHEESE, SPRINKLE VINAIGRETTE OVER SALAD. GARNISH WITH PARSLEY, IF DESIRED.

Preparation Instructions - Broil

SOUTHWESTERN PINEAPPLE AND CHICKEN - PREP: 5 MIN. MARINATE: 15 MIN. GRILL: 10 MIN. MAKES: 5 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, 1 TABLESPOON LIME JUICE, 1 TABLESPOON VEGETABLE OIL, 1-1/2 TEASPOONS CHILI POWDER, 1/2 TEASPOON DRIED OREGANO LEAVES, CRUSHED, 1 GARLIC CLOVE, FINELY CHOPPED, 5 BONELESS, SKINLESS CHICKEN BREAST HALVES, STEPS - 1. DRAIN PINEAPPLE, RESERVE 1/2 CUP JUICE. 2. COMBINE RESERVED PINEAPPLE JUICE, LIME JUICE, OIL, CHILI, OREGANO AND GARLIC IN SEALABLE PLASTIC BAG. ADD CHICKEN. SEAL AND MARINATE 15 MINUTES IN REFRIGERATOR. 3. GRILL OR BROIL CHICKEN AND PINEAPPLE, BRUSHING OCCASIONALLY WITH RESERVED MARINADE, 5 TO 8 MINUTES ON EACH SIDE OR UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND PINEAPPLE IS LIGHTLY BROWNED. DISCARD ANY REMAINING MARINADE. SOUTHWESTERN PINEAPPLE AND FISH: SUBSTITUTE 2 POUNDS FISH STEAKS SUCH AS HALIBUT, SWORDFISH OR SEA BASS FOR CHICKEN. PREPARE RECIPE AS DIRECTED EXCEPT GRILL 8 TO 10 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES WITH A FORK.

BPA Free

LIVE WELL - ALL NATURAL FRUIT, RICH IN VITAMIN C, NATURALLY GLUTEN FREE, BPA FREE PACKAGING

Steel Recycling Cert

The Steel Recycling Cert attribute is given to products that bear the 'Steel Recycling' logo.