Del Monte® Pineapple Chunks, marinated shrimp and crisp bell peppers are threaded onto skewers and drizzled with a sweet and tangy marinade.
Yield 10 Servings (2 skewers each with 4 shrimp totalling 2 1/4 oz)
A savory and spicy Bloody Mary that is vegetable-forward with the addition of College Inn® Garden Vegetable Broth.
Yield 10 Servings (9 oz each)
This version of Massaman curry is inspired by the Thai classic. A mild, savory and slightly sweet curry with fragrant spice undertones over a base of riced cauliflower.
Yield 10 Servings (15 oz each)
A hearty, nutritious salad packed with vegetables and topped with sweet Del Monte® Pineapple Tidbits and cashews for a bit of a crunch.
Yield 10 Servings (13 oz each)
A wholesome smoothie for any time of day that features Del Monte® Pineapple combined with orange juice to provide just the right balance of sweetness and acidity, combined with yogurt for a creamy texture.
Yield: 1 serving (1 1/2 cups)
Bowls continue to be popular on menus and this Caribbean-style jerk shrimp bowl is packed with flavor. The sweetness of Del Monte® Pineapple Tidbits balances out the spice of the Jerk Seasoning.
Yield 10 Serving (4 3/4 oz shrimp each)
These craveable Korean-style BBQ short rib sliders are simple to prepare but deliver big flavors. They are topped with a sweet and savory pineapple jam made with Del Monte® Pineapple Tidbits. A delicious global mashup that makes a great shareable appetizer for game days.
Yield: 10 each 2 slider servings
Offer a new flavor experience with this simple and versatile sweet – hot pineapple jalapeno jam, using Del Monte® Pineapple Tidbits and Pineapple Juice.
Yield 1 1/2 cups (12 each 2 Tbsp servings)
This unique flatbread takes inspiration from Mexican al pastor tacos, featuring traditional marinated pork and Del Monte® Pineapple Tidbits for that perfect golden caramelization.
Yield 10 Serving (2 slices)
This sweet marinade with pineapple, ginger, garlic, soy sauce and olive oil works well with a variety of proteins and is well suited for Asian and tropical cuisines.
Yield: 1 3/4 cups (for 12 to 14 servings of protein)