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Grilled Pineapple Fries with Avocado-Sriracha Dip

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Total Time (minutes)
23
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 15 minutes
Calories Per Serving: 157
Nutrients

Nutrition Facts

4 fries, ¼ cup dip

Amount per serving
Calories 157 Calories from fat: 82
% Daily Value*
Fat 9 g 12 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 240 mg 10 %
Potassium 390 mg 8 %
Carbohydrate 20 g 7 %
Fiber 6 g 23 %
Sugars 12 g
Protein 2 g
Vitamin A 2 %
Vitamin C 70 %
Calcium 4 %
Iron 2 %
Vitamin E 15 %
Thiamin 8 %
Vitamin B6 10 %
Phosphorus 4 %
Magnesium 10 %
Manganese 40 %

*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 DOLE® Avocado, peeled and pitted 
1 DOLE® Lime, zested and juiced (about 1½ tablespoons zest and 1 tablespoon juice)
¼ cup unsweetened coconut milk yogurt alternative
1 tablespoon sriracha 
½ small DOLE® Pineapple, peeled and cut into 3 x 1-inch wedges
¼ teaspoon kosher salt
1/8 teaspoon chili powder
Nonstick cooking spray

Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat. Purée avocado, lime zest and juice, yogurt and sriracha in a blender on high 1 minute or until smooth. Makes about 1 cup.
  2. Toss pineapple, salt and chili powder in a medium bowl; spray with nonstick cooking spray. Place pineapple on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once.
  3. Serve pineapple with dip.
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Grilled Pineapple Fries with Avocado-Sriracha Dip Prep Time:15 minutes Cook time:23 minutes Serves: 4
Nutrition facts: 157 Calories, 9 grams fat
Ingredients: 1 DOLE® Avocado, peeled and pitted 
1 DOLE® Lime, zested and juiced (about 1½ tablespoons zest and 1 tablespoon juice)
¼ cup unsweetened coconut milk yogurt alternative
1 tablespoon sriracha 
½ small DOLE® Pineapple, peeled and cut into 3 x 1-inch wedges
¼ teaspoon kosher salt
1/8 teaspoon chili powder
Nonstick cooking spray Directions:Prepare outdoor grill for direct grilling over medium-high heat. Purée avocado, lime zest and juice, yogurt and sriracha in a blender on high 1 minute or until smooth. Makes about 1 cup.Toss pineapple, salt and chili powder in a medium bowl; spray with nonstick cooking spray. Place pineapple on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once.Serve pineapple with dip.