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  • Excellent source of Vitamin C 90%, which supports a healthy immune system.
  • Good source of B6 10%, which supports energy metabolism.
  • Excellent source of Manganese 70%, which supports energy metabolism.
Nutritional Information

Nutrition Facts

Serving Size 165g (1 cup)

Amount per serving
Calories 80 Calories from fat: 0
% Daily Value*
Fat 0 g 0 %
Saturated 0 g 0 %
Trans 0 g
Polyunsaturated Fat 0 g 0 %
Monounsaturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 180 mg 4 %
Carbohydrate 22 g 8 %
Fiber 2 g 7 %
Sugars 16 g
Protein 1 g
Vitamin A 0 %
Vitamin C 90 %
Calcium 2 %
Iron 0 %
Thiamin 8 %
Riboflavin 8 %
Niacin 6 %
Vitamin B6 10 %
Folate 8 %
Phosphorus 2 %
Magnesium 4 %
Copper 20 %
Manganese 70 %

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

Pineapples have a regal air about them, possibly due to the top section of the pineapple being referred to as a “crown.” The golden fruit inside the pineapple shell offers a rich sweetness that may also add to its regal image. Fresh pineapples are not only tasty, they also are the only known source of bromelain, an enzyme with anti-inflammatory properties.



How To Store

Store pineapple in refrigerator for 2 to 4 days. Cut pineapple lasts a couple of days if placed in a tightly covered container and stored in the refrigerator.

How To Select

Pineapples are picked when ripe and do not ripen after harvest. Select pineapples that are fresh looking. Contrary to popular belief, the ease with which leaves can be pulled out is not necessarily a sure sign of ripeness. Avoid fruit that is old looking, dry or with brown leaves. Avoid bruised fruit or those with soft spots.

Usage Tips

Twist off crown. Cut pineapple in half and then into quarters. Trim off ends and remove core from center of quarter. Using a thin paring knife remove shell from fruit. Cut into bite-size pieces. For pineapple "boats" leave on the crown and both ends on the pineapple. Cut the pineapple in half lengthwise. Use a thin paring knife to cut the fruit out of the boats. The boats can be filled with fruit salad, sorbet, or even a chicken stir-fry.
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