12 GRILLING 2019
MAI TAIS
Prep time: 5 minutes Makes: 20 servings2 cans (46 oz. each) DOLE® Canned
100% Pineapple Juice
1 liter dark rum
1 liter light rum
11⁄2 cups sugar
¾ cup fresh lemon juice
¾ cup fresh lime juice
Finely crushed ice
Combine all ingredients except ice. Stir to
dissolve sugar. For each serving, pack an
8-ounce glass with finely crushed ice. Fill
with mixture.WATE RME LON
REFRESHER
Prep time: 5 minutes
Makes: 1 serving1⁄4 cup watermelon chunks
2 fresh mint leaves
1 lime squeeze(s)
11⁄2 oz. vodka
1 oz. DOLE® Canned
100% Pineapple Juice
Add watermelon and mint to glass
and muddle. Add ice, lime, vodka,
and pineapple juice. Stir to combine.SPRITZ PUNCH
Prep time: 5 minutes
Makes: 16 servings1 bottle (750 mL) prosecco, chilled
1 can (46 oz.) DOLE® Pineapple
Juice, chilled
11⁄2 cups Italian bitter orange aperitif
3 cups sparkling water, chilled
Orange slices, for garnish
Combine prosecco, pineapple juice,
aperitif, sparkling water, and orange
slices in a punch bowl.
Serve over ice.PINEAPPLE TERIYAKI
CHICKEN KABOBS
Prep time: 30 minutes
Makes: 4 servings
1 can (20 oz.) DOLE® Pineapple
Chunks, drained, 2 Tbsp. juice
reserved
¾ cup bottled teriyaki marinade
with pineapple juice
1 tsp. Dijon mustard
4 boneless skinless chicken breast
cut in 1-inch pieces
2 red or green bell peppers, cut into
11⁄2-inch pieces
1 zucchini cut into 1⁄2-inch
thick slices
12 wooden skewers (12-inches long)
soaked in water
Combine pineapple juice, teriyaki mari-
nade and mustard. Set aside 1⁄4 cup for
grilling. Pour remaining marinade into
sealable plastic bag, add chicken pieces,
bell peppers and zucchini. Refrigerate
and marinate for 30 minutes.
Remove chicken and vegetables from
plastic bag and discard marinade.
Thread bell peppers, pineapple chunks,
chicken and zucchini. Brush with reserved
marinade.
Grill or broil 10 to 15 minutes turning and
brushing occasionally with teriyaki mari-
nade or until chicken is no longer pink.
Discard any remaining marinade.