• 3/4 cup DOLE® Canned 100% Pineapple Juice, divided
  • 1 carrot, peeled and sliced
  • 1 tsp fresh ginger, minced
  • 1 zucchini, sliced
  • 1 tsp chopped fresh basil leaves
  • 1 tsp honey
  • 1 tsp reduced-sodium soy sauce
  • 1 tsp sesame seed
  • salad greens
  • 1 boneless, skinless cooked chicken breast, sliced
  • 1 banana, peeled and sliced


Step 1
Cook 1/2 cup pineapple juice with carrot, and ginger in skillet, coated with vegetable cooking spray, for 3 minutes.
Step 2
Add zucchini and basil; reduce heat to low. Continue cooking until vegetables are tender. Remove from heat; cool.
Step 3
Stir together remaining 1/4 cup pineapple juice, honey, soy sauce and sesame seeds until well blended, in small bowl.
Step 4
Arrange cooked vegetables, salad greens, chicken and banana on serving plate. Spoon honey-soy dressing over salad.