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Buffalo Bites with Chicken & Pineapple

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Total Time (minutes)
35
Difficulty
1
Servings
16
Ingredients
9
Total Prep Time: 15 minutes
Calories Per Serving: 70
Nutrients

Nutrition Facts

Serving Size 60g

Amount per serving
Calories 70 Calories from fat: 40
% Daily Value*
Fat 4 g 6 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 1.5 g %
Cholesterol 25 mg 8 %
Sodium 150 mg 6 %
Potassium 120 mg 3 %
Carbohydrate 2 g 1 %
Fiber 0 g 0 %
Sugars 1 g
Protein 7 g
Vitamin A 15 %
Vitamin C 10 %
Calcium 2 %
Iron 2 %
Vitamin K 15 %
Niacin 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 pound boneless, skinless chicken thighs 
  • 1 cup diced, fresh DOLE® Tropical Gold® Pineapple 
  • 3 tablespoons buttery spread 
  • 2 tablespoons hot sauce 
  • 2 teaspoons white wine vinegar 
  • 2 stalks DOLE Premium Celery Hearts, thinly sliced 
  • 16 medium leaves DOLE Romaine 
  • 2 DOLE Green Onions, thinly sliced 
  • 2 oz. crumbled blue cheese 
  • DOLE Celery and DOLE Carrots sticks, for garnish

Directions

  1. Preheat oven to 425°F. Cut chicken thighs into 1 to 1-1/2-inch pieces. Arrange chicken and pineapple in single layer on baking sheet with sides. Roast 15 minutes, remove chicken pieces and continue roasting pineapple for another 4 to 5 minutes or until caramelized.
  2. Meanwhile, melt buttery spread in medium saucepan. Add hot sauce and white wine vinegar, whisking to blend.
  3. Stir chicken and celery hearts into hot sauce mixture. Arrange lettuce leaves on serving platter and fill each one with several pieces of chicken, celery hearts, pineapple and green onions. Evenly sprinkle blue cheese over the leaves. Arrange celery and carrot sticks in the center of the platter and serve.
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Buffalo Bites with Chicken & Pineapple Prep Time:15 minutes Cook time:35 minutes Serves: 16
Nutrition facts: 70 Calories, 4 grams fat
Ingredients: 1 pound boneless, skinless chicken thighs , 1 cup diced, fresh DOLE® Tropical Gold® Pineapple , 3 tablespoons buttery spread , 2 tablespoons hot sauce , 2 teaspoons white wine vinegar , 2 stalks DOLE Premium Celery Hearts, thinly sliced , 16 medium leaves DOLE Romaine , 2 DOLE Green Onions, thinly sliced , 2 oz. crumbled blue cheese , DOLE Celery and DOLE Carrots sticks, for garnish, Directions:Preheat oven to 425°F. Cut chicken thighs into 1 to 1-1/2-inch pieces. Arrange chicken and pineapple in single layer on baking sheet with sides. Roast 15 minutes, remove chicken pieces and continue roasting pineapple for another 4 to 5 minutes or until caramelized.Meanwhile, melt buttery spread in medium saucepan. Add hot sauce and white wine vinegar, whisking to blend.Stir chicken and celery hearts into hot sauce mixture. Arrange lettuce leaves on serving platter and fill each one with several pieces of chicken, celery hearts, pineapple and green onions. Evenly sprinkle blue cheese over the leaves. Arrange celery and carrot sticks in the center of the platter and serve.