• 1 can (20 oz.) DOLE® Pineapple Slices
  • 1/2 tsp grated lime peel
  • 2 tbsp lime popsicles
  • 2 large garlic clove(s), chopped
  • 5 boneless, skinless chicken breasts
  • 1 can (6 oz.) DOLE® Canned 100% Pineapple Juice
  • 1/3 cup vegetable oil
  • 2 tsp honey
  • 1/3 cup fresh mint leaves, finely chopped
  • Bibb lettuce leaves
  • 1/2 cup cantaloupe, sliced and skinned
  • 1 cup DOLE® Strawberries or Raspberries


Step 1
Drain pineapple; reserve juice. Set aside.
Step 2
Combine 3/4 cup reserved juice, lime juice and garlic in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover; marinate 15 minutes in refrigerator.
Step 3
Combine remaining reserved juice, pineapple juice, oil, honey, mint and lime peel in bottle. Cover and shake well; refrigerate.
Step 4
Grill or broil chicken and pineapple 20 to 25 minutes or until chicken is no longer pink in center and pineapple is golden brown, brushing occasionally with marinate and turning halfway through cooking. Discard any remaining marinade.
Step 5
Line individual plates with lettuce. Arrange chicken, pineapple, cantaloupe and raspberries over lettuce. Shake Pineapple-Mint Dressing well before pouring over salad.