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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: 90
Nutrients

Nutrition Facts

Serving Size 60g

Amount per serving
Calories 90 Calories from fat:
% Daily Value*
Fat 4 g %
Saturated 1 g %
Trans 0 g
Cholesterol 25 mg %
Sodium 125 mg %
Carbohydrate 3 g %
Fiber 1 g %
Sugars 2 g
Protein 10 g
Vitamin A 40 %
Vitamin C 10 %
Calcium 4 %
Iron 2 %
Vitamin K 20 %
Niacin 20 %

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

Inspired by Cars 3 Character Smokey

Ingredients

  • 1 lb boneless, skinless chicken breasts 
  • 1 cup fresh DOLE® Tropical Gold® Pineapple, peeled, cut into chunks
  • 2 Tbsp vegetable oil
  • 2 Tbsp hot sauce 
  • 2 tsp white wine vinegar 
  • 2 stalks DOLE Premium Celery Hearts, thinly sliced 
  • 16 medium leaves DOLE Romaine Lettuce
  • 2 DOLE Green Onions, thinly sliced 
  • 2 oz. blue cheese, crumbled
  • 2 cups DOLE Celery and DOLE Carrots sticks, for garnish

Directions

  1. PREHEAT oven to 425°F. Cut chicken breasts into 1-inch to 1½-inch pieces. Arrange chicken and pineapple in single layer on baking sheet with sides. Roast 15 minutes, remove chicken and continue roasting pineapple for another 4 to 5 minutes or until caramelized.
  2. HEAT vegetable oil 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 leaf with several pieces of chicken, celery hearts, pineapple and green onions. Sprinkle blue cheese evenly over leaves. Arrange celery and carrots sticks in the center of platter and serve.
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Buffalo Bites with Chicken & Pineapple Inspired by Cars 3 Character Smokey Prep Time:15 minutes Cook time:35 minutes Serves: 16
Nutrition facts: 90 Calories, 4 grams fat
Ingredients: 1 lb boneless, skinless chicken breasts , 1 cup fresh DOLE® Tropical Gold® Pineapple, peeled, cut into chunks, 2 Tbsp vegetable oil, 2 Tbsp hot sauce , 2 tsp white wine vinegar , 2 stalks DOLE Premium Celery Hearts, thinly sliced , 16 medium leaves DOLE Romaine Lettuce, 2 DOLE Green Onions, thinly sliced , 2 oz. blue cheese, crumbled
, 2 cups DOLE Celery and DOLE Carrots sticks, for garnish, Directions:PREHEAT oven to 425°F. Cut chicken breasts into 1-inch to 1½-inch pieces. Arrange chicken and pineapple in single layer on baking sheet with sides. Roast 15 minutes, remove chicken and continue roasting pineapple for another 4 to 5 minutes or until caramelized.HEAT vegetable oil 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 leaf with several pieces of chicken, celery hearts, pineapple and green onions. Sprinkle blue cheese evenly over leaves. Arrange celery and carrots sticks in the center of platter and serve.