TROPICAL PINEAPPLE CHUNKS IN 100% PINEAPPLE JUICE

PINEAPPLE COFFEE CAKE PREP: 20 MIN. BAKE: 20 MIN. MAKES: 8 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 1/2 CUP PACKED BROWN SUGAR, 1 TEASPOON GROUND CINNAMON, 1/2 CUP CHOPPED WALNUTS, 3 TABLESPOONS BUTTER OR MARGARINE, DICED, 2 CUPS PREPARED BAKING MIX, 2 TABLESPOONS GRANULATED SUGAR, 1 EGG, LIGHTLY BEATEN. STEPS - 1. DRAIN PINEAPPLE, RESERVE 2/3 CUP JUICE. PAT PINEAPPLE DRY. 2. MIX BROWN SUGAR, CINNAMON, WALNUTS, AND BUTTER IN MEDIUM BOWL; SET ASIDE. 3. BEAT RESERVED JUICE WITH BAKING MIX, GRANULATED SUGAR AND EGG IN LARGE BOWL FOR 30 SECONDS. SPOON INTO 9-INCH ROUND BAKING PAN SPRAYED WITH COOKING SPRAY. TOP WITH HALF OF WALNUT MIXTURE, PINEAPPLE, AND REMAINING WALNUT MIXTURE. 4. BAKE AT 400°F, 20 TO 25 MINUTES. COOL.

PINEAPPLE COFFEE CAKE PREP: 20 MIN. BAKE: 20 MIN. MAKES: 8 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 1/2 CUP PACKED BROWN SUGAR, 1 TEASPOON GROUND CINNAMON, 1/2 CUP CHOPPED WALNUTS, 3 TABLESPOONS BUTTER OR MARGARINE, DICED, 2 CUPS PREPARED BAKING MIX, 2 TABLESPOONS GRANULATED SUGAR, 1 EGG, LIGHTLY BEATEN. STEPS - 1. DRAIN PINEAPPLE, RESERVE 2/3 CUP JUICE. PAT PINEAPPLE DRY. 2. MIX BROWN SUGAR, CINNAMON, WALNUTS, AND BUTTER IN MEDIUM BOWL; SET ASIDE. 3. BEAT RESERVED JUICE WITH BAKING MIX, GRANULATED SUGAR AND EGG IN LARGE BOWL FOR 30 SECONDS. SPOON INTO 9-INCH ROUND BAKING PAN SPRAYED WITH COOKING SPRAY. TOP WITH HALF OF WALNUT MIXTURE, PINEAPPLE, AND REMAINING WALNUT MIXTURE. 4. BAKE AT 400°F, 20 TO 25 MINUTES. COOL.

PINEAPPLE COFFEE CAKE PREP: 20 MIN. BAKE: 20 MIN. MAKES: 8 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 1/2 CUP PACKED BROWN SUGAR, 1 TEASPOON GROUND CINNAMON, 1/2 CUP CHOPPED WALNUTS, 3 TABLESPOONS BUTTER OR MARGARINE, DICED, 2 CUPS PREPARED BAKING MIX, 2 TABLESPOONS GRANULATED SUGAR, 1 EGG, LIGHTLY BEATEN. STEPS - 1. DRAIN PINEAPPLE, RESERVE 2/3 CUP JUICE. PAT PINEAPPLE DRY. 2. MIX BROWN SUGAR, CINNAMON, WALNUTS, AND BUTTER IN MEDIUM BOWL; SET ASIDE. 3. BEAT RESERVED JUICE WITH BAKING MIX, GRANULATED SUGAR AND EGG IN LARGE BOWL FOR 30 SECONDS. SPOON INTO 9-INCH ROUND BAKING PAN SPRAYED WITH COOKING SPRAY. TOP WITH HALF OF WALNUT MIXTURE, PINEAPPLE, AND REMAINING WALNUT MIXTURE. 4. BAKE AT 400°F, 20 TO 25 MINUTES. COOL. CALIFORNIA RICE SALAD PREP: 30 MIN. MAKES: 4 TO 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 4 CUPS COOKED LONG-GRAIN WHITE RICE, 1-1/2 CUPS PACKED ARUGULA OR SPINACH, 1/2 POUND TURKEY BACON, COOKED, DRAINED AND CRUMBLED, 1/2 CUP SLICED RED ONION, 1/3 CUP OLIVE OIL, 1 TABLESPOON DIJON MUSTARD SALT AND PEPPER TO TASTE. STEPS - 1. DRAIN PINEAPPLE; RESERVE 1/4 CUP JUICE. 2. COMBINE RICE, PINEAPPLE CHUNKS, ARUGULA, TURKEY BACON AND ONION IN LARGE BOWL. 3. WHISK TOGETHER OLIVE OIL, RESERVED JUICE AND MUSTARD IN SMALL BOWL. ADD SALT AND PEPPER TO TASTE. POUR OVER RICE MIXTURE; TOSS EVENLY TO COAT. YOGURT CRUNCH PARFAITS PREP: 5 MIN. MAKES: 6 SERVINGS, INGREDIENTS - 1 CUP GRANOLA, 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, DRAINED, 1 CONTAINER (6 OZ.) STRAWBERRY OR ANY FLAVOR YOGURT, 1 TUB (8 OZ.) LITE WHIPPED TOPPING, THAWED. STEPS - 1. LAYER GRANOLA, PINEAPPLE CHUNKS, YOGURT AND WHIPPED TOPPING IN PARFAIT OR DESSERT GLASSES. SERVE.

CALIFORNIA RICE SALAD PREP: 30 MIN. MAKES: 4 TO 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 4 CUPS COOKED LONG-GRAIN WHITE RICE, 1-1/2 CUPS PACKED ARUGULA OR SPINACH, 1/2 POUND TURKEY BACON, COOKED, DRAINED AND CRUMBLED, 1/2 CUP SLICED RED ONION, 1/3 CUP OLIVE OIL, 1 TABLESPOON DIJON MUSTARD SALT AND PEPPER TO TASTE. STEPS - 1. DRAIN PINEAPPLE; RESERVE 1/4 CUP JUICE. 2. COMBINE RICE, PINEAPPLE CHUNKS, ARUGULA, TURKEY BACON AND ONION IN LARGE BOWL. 3. WHISK TOGETHER OLIVE OIL, RESERVED JUICE AND MUSTARD IN SMALL BOWL. ADD SALT AND PEPPER TO TASTE. POUR OVER RICE MIXTURE; TOSS EVENLY TO COAT.

CALIFORNIA RICE SALAD PREP: 30 MIN. MAKES: 4 TO 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 4 CUPS COOKED LONG-GRAIN WHITE RICE, 1-1/2 CUPS PACKED ARUGULA OR SPINACH, 1/2 POUND TURKEY BACON, COOKED, DRAINED AND CRUMBLED, 1/2 CUP SLICED RED ONION, 1/3 CUP OLIVE OIL, 1 TABLESPOON DIJON MUSTARD SALT AND PEPPER TO TASTE. STEPS - 1. DRAIN PINEAPPLE; RESERVE 1/4 CUP JUICE. 2. COMBINE RICE, PINEAPPLE CHUNKS, ARUGULA, TURKEY BACON AND ONION IN LARGE BOWL. 3. WHISK TOGETHER OLIVE OIL, RESERVED JUICE AND MUSTARD IN SMALL BOWL. ADD SALT AND PEPPER TO TASTE. POUR OVER RICE MIXTURE; TOSS EVENLY TO COAT.

CALIFORNIA RICE SALAD PREP: 30 MIN. MAKES: 4 TO 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE TROPICAL GOLD PINEAPPLE CHUNKS, 4 CUPS COOKED LONG-GRAIN WHITE RICE, 1-1/2 CUPS PACKED ARUGULA OR SPINACH, 1/2 POUND TURKEY BACON, COOKED, DRAINED AND CRUMBLED, 1/2 CUP SLICED RED ONION, 1/3 CUP OLIVE OIL, 1 TABLESPOON DIJON MUSTARD SALT AND PEPPER TO TASTE. STEPS - 1. DRAIN PINEAPPLE; RESERVE 1/4 CUP JUICE. 2. COMBINE RICE, PINEAPPLE CHUNKS, ARUGULA, TURKEY BACON AND ONION IN LARGE BOWL. 3. WHISK TOGETHER OLIVE OIL, RESERVED JUICE AND MUSTARD IN SMALL BOWL. ADD SALT AND PEPPER TO TASTE. POUR OVER RICE MIXTURE; TOSS EVENLY TO COAT.

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