Dole Food Company uses International Pineapple Day on June 27
and its 125th Pineapple Crowning Anniversary
to settle one of the food industry’s most contentious debates

CHARLOTTE, N.C. (June 25, 2026) — Dole Food Company is marking International Pineapple Day on June 27 with more than just a nod to one of the world’s most beloved tropical fruits. The company is celebrating 125 years in the pineapple business, honoring James Drummond Dole’s legacy of transforming the pineapple from island fields to kitchens and tables around the world.

From its earliest roots in Hawaii to its global leadership today, Dole has played a defining role in making pineapple a household staple. Over the past century and a quarter, the company has helped transform the peculiar, spiked fruit from a rare delicacy into an everyday symbol of freshness, flavor, good nutrition and aloha.

But throughout its iconic pineapple history, the produce leader has sidestepped one of the culinary community’s longest-running and most contentious debates by refusing to answer the one question that foodies, pineapple lovers and much of the pizza-eating public really wants to know.

Does pineapple belong on a pizza?

For years, Dole has chosen to focus on the many ways fresh produce can elevate a pizza, from cauliflower crusts to toppings like bell peppers, mushrooms, potatoes, spinach, arugula, olives and onions. The company even went as far as develop a breakfast pizza featuring DOLE® Bananas, Raspberries, Mandarin Oranges and Greek yogurt, and a dessert pizza made with DOLE® Pineapple, Strawberries, Raspberries and dark chocolate chips, to take the concept in a completely different direction.

But with this year’s 125th Pineapple Crowning Anniversary, Dole is finally addressing the issue head-on.

“At Dole, our primary mission has always been to encourage more Americans to adopt and reap the rewards of a produce-rich diet by making fresh fruits and vegetables easy, delicious and infinitely tastier and more fun,” said Bil Goldfield, director of communications for Dole Food Company. “So, with this in mind, the definitive answer is yes. Of course we’re going to advocate for fresh pineapple on pizza!”

“I can say definitively that Dole Food Company is clearly and officially in the ‘fresh-pineapple-belongs-on-a-pizza’ camp.”

In honor of today’s announcement, Dole is releasing a new Epic Luau Pizza recipe made with a hot honey drizzle, sliced jalapeño, sweet Vidalia onions and fresh DOLE® Pineapple. The dish can be made with plant-based luncheon meat instead of ham to keep it vegetarian.

Still, Goldfield acknowledges that pizza preferences are deeply personal and at times polarizing. For every fan of Hawaiian pizza topped with fresh pineapple, there is a self-proclaimed purist who prefers cheese, tomato sauce and sausage or pepperoni. While firmly in favor of pineapple, Dole believes there is room for everyone at the table without infringing on others’ pizza-topping preferences.

As Dole celebrates 125 years of pineapple leadership, the company remains focused on its broader mission: encouraging healthier eating habits by making fresh fruits and vegetables more accessible, enjoyable and relevant in everyday life.

Whether enjoyed fresh, grilled, blended, baked or yes, even on pizza, pineapple continues to prove its place as one of the most versatile fruits in the world.

Check www.dole.com/125 for continually updated information on Dole’s 125th Pineapple Crowning Anniversary. Use hashtags #DolePineapples, #DolePineapples125 and #PineapplesForTheFuture to join in on the conversation.
 

About Dole Food Company
Dole Food Company, Inc., is one of the world's largest producers and marketers of high-quality produce. Dole is an industry leader in many of the products it sells, as well as in nutrition education.

In addition to its 125th year of DOLE® Pineapples, 2026 marks the 175th anniversary of Dole Food Company which traces its roots back to 1851. For more information, please visit www.dole.com.

*Winner of the 2026 Best New Product for Fresh Fruit determined by feedback in a national survey of 10,000 American consumers by BrandSpark International in association with Newsweek.

Epic Luau Pizza with Hot Honey Drizzle
A Dole 125th Pineapple Crowing Anniversary Recipe

Prep: 30 minutes
Bake: 10 minutes
Serves:  4

Ingredients:

  • Olive oil nonstick cooking spray

  • 1/2 small sweet Vidalia onion, sliced

  • 1 tablespoon plus 1 teaspoon  olive oil

  • 1/4 teaspoon ground black pepper

  • 1 cup chopped plant-based spam-style luncheon meat classic or ham slices

  • 3/4 cup pizza sauce

  • 1 teaspoon ginger paste

  • 1 teaspoon lemongrass paste

  • 1 (12-inch) ultra-thin pizza crust

  • 1 1/4 cups shredded low-moisture part-skim mozzarella cheese

  • 1 small jalapeño pepper, sliced crosswise

  • 1/2 cup chopped DOLE® Pineapple, patted dry

  • 1/4 cup chopped unsalted raw cashews or macadamia nuts, toasted

  • 2 tablespoons hot honey

  • Chopped fresh cilantro for garnish (optional)

Directions:

1. Place an oven rack about 4 to 5 inches from broiler; preheat broiler to high. Line a rimmed baking pan with foil; spray a 14-inch pizza pan or rimless cookie sheet with nonstick cooking spray. Toss onion, 1 teaspoon oil and pepper in a medium bowl; spread on prepared foil-lined pan and broil 3 minutes or until onion is slightly charred, stirring once halfway through broiling. Makes about 1/2 cup onion.

2. Preheat oven to 425°F. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add luncheon meat; cook 3 minutes or until lightly browned, stirring occasionally. Transfer luncheon meat to a paper towel-lined plate. Makes about 1 cup luncheon meat.

3. Whisk pizza sauce, ginger paste and lemongrass paste in a small bowl. Makes about 3/4 cup sauce mixture.

4. Place pizza crust on prepared pizza pan. Leaving 1/2-inch border, spread sauce mixture over crust; top with cheese, luncheon meat, onion, jalapeño and pineapple. Bake pizza 10 minutes or until cheese is melted and edges of crust are golden brown.

5. Sprinkle pizza with cashews and drizzle with honey; cut into 8 slices and garnish with cilantro, if desired.

 

Approximate Nutritional Values Per Serving (2 slices): 469 Calories (214 Calories From Fat), 24 g Fat (37%), (9g Saturated Fat/45%), 0 g Trans Fat, 1 g Polyunsaturated Fat, 5 g Monounsaturated Fat, 24 mg Cholesterol (8%), 730 mg Sodium (30%), 47 g Carbohydrates (15%), 350 mg Potassium (10%), 6 g Fiber (22%), 15 g Sugars, 1 g Added Sugars, 17 g Protein (35%), Vitamin A 10%, Vitamin C 25%, Vitamin D 2%, Calcium 25%, Iron 15%, Vitamin E 15%, Thiamin 4%, Vitamin B6 8%, Phosphorus 25%, Magnesium 6%, Manganese 10%

Chef Tip(s):

To toast cashews: In a small skillet, toast cashews over medium-low heat 3 minutes or until lightly browned and fragrant, stirring occasionally; transfer to a plate to cool.
Dietary Needs:  Substitute the plant-based spam-style luncheon meat for the ham

 

Allergens:  Milk, Soy, Tree Nuts, Wheat