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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Taste of Dole Island Pork Sliders

Prep Time 35 minutes
Total Time 1 hours
Difficulty 2.0 Medium
Calories Per Servings 310 Calories
Servings 12
Nutrition facts Nutrition facts


This is the 2012 California Cook-Off Grand Prize Winning Recipe. Delicious little appetizers perfect as a snack or before a meal.

Ingredients 14


1 can (20 oz) DOLE® Pineapple Tidbits, drained, juice reserved
3/4 cup mayonnaise with olive oil
garlic clove(s), finely chopped
3/4 cup DOLE Frozen Mango Chunks, partially thawed
2 tsp roasted ground ginger
 as needed coarse sea salt
 as needed ground black pepper
3/4 cup jicama, julienned
2/3 cup cilantro, coarsely chopped, divided
2 lbs lean ground pork
1 tsp ground cumin
1/2 tsp red pepper flakes
1/2 cup Island teriyaki sauce
12  Hawaiian sweet rolls



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, divided
3/4 cup mayonnaise with olive oil
1 clove garlic
1/2 cup DOLE Frozen Mango Chunks, partially thawed
1 tsp ground ginger


Combine mayonnaise, 1/3 cup pineapple tidbits, 1 clove garlic, 1/2 cup mango chunks and 1 teaspoon ground ginger in food processor.  Cover; blend until smooth.  Season with salt and pepper, to taste.


remaining DOLE Pineapple Tidbits
1/4 cup DOLE Frozen Mango Chunks
3/4 cup jicama, julienned
1/2 cup cilantro
salt 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 pork
reserved pineapple juice
1/4 cup DOLE Pineapple Tidbits
remaining DOLE Frozen Mango Chunks
1 tsp roasted ground cumin
1/4 cup teriyaki sauce
1-1/2 tsp coarse sea salt
remaining garlic
remaining ginger
remaining 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 oil
remaining teriyaki sauce
12 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 rolls
ginger pineapple mango mayonnaise
pork patties
pineapple 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 or pineapple jicama salsa.  Add bun tops and serve.

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