Dole Food Company Offers 10 Pineapple Grilling Recipes For Father’s Day Plus A Chance To Win $3000 In Marvel Contest!

This month Dole Food Company is celebrating two holidays: Father’s Day on June 19th and National Pineapple Day on June 27th!

So what better way to celebrate both important dates than by combining them and creating 10 dad-worthy recipes featuring grilled pineapples! Plus in addition to that, Dole wants to encourage dads to enter the “Celebrate Super Heroes Contest” for a chance to win $3000! Want to participate? Just follow these easy steps:

1. Post a picture or video of your or someone else’s superpower on Instagram and Twitter or comment on Facebook.
2. Caption how the superpower gives back in the community (if nominating, don’t forget to tag them to be entered.)
3. Tag @Dole and use the contest hashtags #CelebrateSuperHeroes and #Contest

Related – 5 Marvel Inspired Recipes From Dole Food Company!

Super easy right? And now let’s get to the food part with these 10 recipes that feature salads, side dishes, skewers, gluten-free or lean protein entrees and more:

BBQ CHICKEN STUFFED SMOKED PINEAPPLE WITH SPICY QUICK PICKLE CABBAGE

INGREDIENTS:

• ½ cup red wine vinegar
• 1 tablespoon coconut sugar
• ½ teaspoon kosher salt
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns 
• 1 small DOLE^® Red Onion, halved and thinly sliced
• 2 small serrano peppers, minced
• ½ small head red cabbage, cored and thinly sliced
• 4 cups favorite wood chips
• 2 cups shredded rotisserie chicken breast
• ½ cup barbeque sauce
• 1 large DOLE^® Pineapple3 (4-inch) wooden skewers

INSTRUCTIONS:

• Whisk ¼ cup vinegar, sugar, salt and 1 cup water in a large bowl; add garlic, bay leaves and peppercorns. Add onion, serrano peppers and cabbage; toss. Let cabbage mixture stand at room temperature 3 hours, tossing occasionally. Cover and refrigerate at least 1 hour or up to overnight before serving. Makes about 4 packed cups.
• Cover wood chips with water in a large bowl; soak as label directs.
• Prepare outdoor grill for indirect grilling over medium heat. Drain wood chips; place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal). Stir chicken and ¼ cup barbeque sauce in a medium bowl; tightly enclose in 12 x 24-inch sheet of nonstick aluminum foil.
• Cut 1-inch crosswise slice from top of pineapple; reserve. Leaving at least 1-inch pineapple flesh, core pineapple using a pineapple corer or paring knife; remove pineapple skin. Replace top of pineapple; secure with skewers.
• Place pineapple on hot grill rack over unlit side of grill; cover and cook 1 hour or until very tender, adding remaining chips halfway through cooking. Transfer pineapple to hot grill rack over lit side of grill; brush with remaining ¼ cup barbecue sauce. Place chicken foil packet on hot grill rack over lit side of grill; cover and cook 15 minutes or until chicken mixture is heated through, turning pineapple occasionally.
• Transfer pineapple to cutting board; remove top and fill with chicken mixture. Slice stuffed pineapple crosswise into 8 slices; serve with Spicy Quick Pickled Cabbage. 

SMOKED HASSELBACK PINEAPPLE WITH SPICED TURKEY CHORIZO AND ONION

INGREDIENTS:

• 4 cups favorite wood chips
• 1 pound 93% lean ground turkey breast
• 1 small DOLE^® Red Onion, diced
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• 2 teaspoons smoked paprika
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• 1 large DOLE^® Pineapple, top on, peeled and halved lengthwise
• Chopped fresh cilantro for garnish (optional)

INSTRUCTIONS:

• Cover wood chips with water in a large bowl; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat.
• Stir turkey, onion, oil, thyme, paprika, chile powder, cumin and salt in a medium bowl.
• Drain wood chips; place 2 cups in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill). Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about ½ inch apart, cutting only ¾ of the way through. Place medium bowl upside down; 1 at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with turkey mixture.
• Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour 45 minutes or until turkey mixture is golden brown and internal temperature reaches 165°F, rotating once and adding remaining chips halfway through cooking.
• Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.

ISLAND KABOBS WITH TROPICAL FRUIT SALSA

INGREDIENTS:

• 2 firm DOLE^® Bananas, peeled, each cut into 6 pieces, plus 1 ripe DOLE Banana, peeled and diced
• 12 chunks DOLE^® Tropical Gold® Pineapple
• 16 extra large or jumbo shrimp, shelled and deveined
• 1 green or red bell pepper, cut into 8 pieces
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground allspice
• 1 DOLE^® Mango, peeled and diced
• 1 tablespoon chopped cilantro or mint
• 1 DOLE^® Green Onion, minced
• 2 to 3 minced jalapeño pepper

INSTRUCTIONS:

• Thread 12 banana pieces, pineapple, shrimp and bell pepper pieces onto skewers.
• Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
• Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper, place in a serving dish.
• Grill kabobs over medium-high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

BRUSSELS SPROUTS AND GRILLED PINEAPPLE SALAD

INGREDIENTS:

• 1 cup fresh DOLE^® Tropical Gold® Pineapple wedges
• 12 oz. DOLE^® Brussels Sprouts, trimmed and thinly sliced (about 3 cups)
• 3/4 cup DOLE^® Blueberries
• 2 tablespoons lemon juice
• 2 tablespoons grated lemon peel
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons smoked almonds, chopped
• 2 oz. manchego cheese, shaved

INSTRUCTIONS:

• Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces.
• Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside.
• Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended. Season to taste with salt and pepper.
• Pour dressing over salad. Toss gently to coat evenly.
• Divide salad evenly between six serving plates and top each with smoked almonds and cheese.

BLUEBERRY BBQ SHRIMP AND PINEAPPLE SKEWER SALAD

INGREDIENTS:

• 8 (10-inch) wooden skewers
• 1 pound raw 21-25 count peeled and deveined shrimp
• 1 DOLE^® Red Onion, cut into 1-inch pieces (about 1½ cups)
• ½ fresh DOLE^® Pineapple, cut into 1-inch wedges (about 2½ cups)
• ⅓ cup favorite barbeque sauce
• 2 DOLE^® Lemons, halved
• 1 package (6.9 ounces) DOLE^® Blueberry Bliss Kit
• Ground black pepper (optional)

INSTRUCTIONS:

• Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 30 minutes.
• Toss shrimp, onion, pineapple and barbeque sauce in a large bowl; alternately thread onto skewers. Place skewers and lemons, cut side down, on hot grill rack; cover and cook skewers 8 minutes and lemons 2 minutes or until grill marks appear, turning skewers once.
• Prepare Blueberry Bliss Kit as package directs in a large bowl; serve topped with skewers and sprinkled with black pepper, if desired, along with grilled lemons for squeezing over salad.

GRILLED PINEAPPLE AND BANANA HABANERO SAUCE

INGREDIENTS:

• 2 (1-inch) thick slices fresh DOLE® Tropical Gold® Pineapple 
• 1 DOLE Banana, cut in half lengthwise 
• 1 tablespoon olive oil 
• 1/3 cup chopped DOLE Red Onion 
• 1/4 cup chopped cilantro 
• 2 tablespoons fresh lime juice 
• 1/2 habanero chili pepper, stemmed and seeded 
• Salt and ground black pepper to taste

INSTRUCTIONS:

• Heat grill or broiler to high heat. Brush pineapple slices and flat side of banana with olive oil. Grill for 6 minutes or under broiler for 8 minutes
• Coarsely chop pineapple slices and combine with banana, red onion, cilantro, lime juice and chilies in blender or food processor. Cover; blend until smooth. Season with salt and pepper, to taste. Refrigerate in an airtight container until ready to use.

GUARDIANS GRILLED CHICKEN

INGREDIENTS:

• 1 ripe large DOLE® Banana, peeled and halved lengthwise
• 4 (½-inch-thick) slices fresh DOLE® Pineapple
• 1 (½-inch-thick) slice DOLE® Red Onion
• 2 tablespoons avocado oil
• 1¼ pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 large stalk DOLE® Celery, finely chopped
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice

INSTRUCTIONS:

• Prepare outdoor grill for direct grilling over medium heat. Brush both sides of banana, pineapple and onion with ½ tablespoon oil; place on hot grill rack, cover and cook banana 3 minutes, and pineapple and onion 5 minutes or until grill marks appear, turning once. Transfer to a cutting board; cool 5 minutes and chop.
• Brush chicken with 1 tablespoon oil; sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Place chicken on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 165°F. Transfer chicken to a cutting board; let stand 5 minutes and cut crosswise into ¼-inch-thick slices.
• Stir celery, cilantro, lime juice, and remaining ½ tablespoon oil, and ¼ teaspoon each salt and pepper in a large bowl; fold in banana, pineapple and onion. Makes about 2 cups.
• Serve chicken topped with salsa.

GRILLED MISO GLAZED SALMON WITH PINEAPPLE GINGER PEACH CHUTNEY

INGREDIENTS:

• 4 (4-oz.) salmon fillets 
• 4 wedges fresh DOLE® Tropical Gold® Pineapple 
• 4 tablespoons miso glaze 
• 4 cups DOLE Arugula 
• 2 teaspoons olive oil 
• 1 teaspoon balsamic vinegar 
• Black sesame seeds and lime wedges to serve 
• 4 tablespoons Pineapple Ginger Peach Chutney (recipe below)

INSTRUCTIONS:

• Preheat grill or broiler to high heat. Press skewers into salmon and pineapple wedges, lengthwise.
• Brush salmon and pineapple with miso glaze. Arrange on grill and cook 3 to 4 minutes before turning them over, continue grilling for another 2 to 3 minutes.
• Toss arugula with olive oil and balsamic vinegar, set aside. Arrange arugula, pineapple and salmon on 4 serving plates and add a spoonful of warm Pineapple Ginger Peach Chutney on top of the salmon.

Pineapple Ginger Peach Chutney: Heat 1 tablespoon olive oil in a saucepan with 1 tablespoon thinly sliced mild red chile, 2 tablespoons grated fresh ginger. Stir in 3 peaches cut into wedges, 1 cup diced fresh DOLE Tropical Gold Pineapple, 1/3 cup orange juice, 2 tablespoons grated lime peel, and 1 tablespoon honey; simmer for 20 minutes. Make this chutney ahead and keep refrigerated in an airtight container for up to 1-1/2 weeks. Makes 2 cups.

GRILLED ASIAN SHRIMP WITH CURRIED PINEAPPLE CHUTNEY

INGREDIENTS:

• 16 extra-large shrimp, peeled and deveined 
• 4 DOLE® Green Onions, cut into 4-inch pieces 
• 1 pkg. DOLE Chopped Sesame Asian Kit 
• 1 cup mint leaves 
• 1/2 cup cilantro leaves 
• 1 tablespoon grated lime peel 
• 2 teaspoons minced garlic 
• 1 teaspoon chopped mild red chili 
• 3/4 cup Curried Pineapple Chutney (recipe below)

INSTRUCTIONS:

• Preheat grill or broiler to high heat. Arrange 2 shrimp and 2 green onion pieces onto eight 4-inch bamboo skewers. Set aside.
• Combine 1/2 salad dressing from the kit with mint leaves, cilantro, lime peel, garlic and red chili pepper in blender or food processor. Cover and blend until smooth. Brush mixture on shrimp and skewers.
• Grill skewers, turning once, 4 to 5 minutes or until shrimp turns pink. Set aside.
• Toss remaining dressing with the kit’s salad greens. Arrange salad evenly between four serving plates and top with skewers. Sprinkle with sliced almonds and crispy wonton crisps from kit. Serve immediately with Curried Pineapple Chutney.

Curried Pineapple Chutney: Heat 2 tablespoons olive oil in saucepan and sauté ½ cup chopped DOLE Red Onion, 1 tablespoon chopped red chili pepper, 1 tablespoon curry powder, 3 cups diced fresh DOLE Tropical Gold® Pineapple, 1/3 cup orange juice, 2 tablespoons apple cider vinegar and 1 tablespoon honey. Bring to a boil, reduce heat and simmer for 30 minutes. Season with salt, to taste. Can be prepared a week ahead and refrigerated. Great for all grilled vegetables, chicken and fish. Makes 2 ½ cups.

SHRIMP AND PINEAPPLE THINGAMABOBS

INGREDIENTS:

• 1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
• 1 large egg
• ½ cup whole wheat panko breadcrumbs
• ¾ teaspoon paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 garlic clove, minced
• ½ medium shallot, finely chopped
• ¼ cup chopped red bell pepper
• Nonstick cooking spray
• ¼ DOLE^® Pineapple, peeled, cored and sliced  ½-inch-thick crosswise
• 8 large DOLE^® Romaine leaves, trimmed
• 1 DOLE^® Avocado, peeled, pitted and thinly sliced

INSTRUCTIONS:

• Prepare outdoor grill for direct grilling over medium-high heat. Pulse shrimp, egg, breadcrumbs, paprika, salt and black pepper in a food processor until almost smooth with some coarse pieces remaining, scraping down bowl occasionally; transfer to a large bowl and fold in garlic, shallot and bell pepper. Form shrimp mixture into 4 (¾-inch-thick) patties; spray both sides with nonstick cooking spray.
• Place burgers on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°F, turning once.
• Spray both sides of pineapple with nonstick cooking spray; place on hot grill rack, cover and cook 4 minutes or until grill marks appear, turning once.
• Lay 2 romaine leaves, side by side, on work surface with long ends facing you; place ¼ avocado, ¼ pineapple and 1 burger in center of leaves. Fold sides of leaves over filling; place, seam side down, on serving plate. Repeat with remaining leaves, avocado, pineapple and burgers to make 3 more burgers.

We hope these recipes help you create an amazing meal for dad this Father’s Day! And don’t forget to participate in the “Celebrate Super Heroes Contest”!

Credit: Dole Food Company