When I was growing up my mom had to visit our local food bank more than once to make sure we had food on the table. She was a single mom who worked full time, and still managed to make sure I was well-fed and clothed. To this day I have no idea how she did it all but I will never forget that she made use of the local services that were available when she needed it.

So when Dole reached out and asked if I wanted to help raise awareness for their Hunger Relief program and share food bank inspired recipes I didn’t hesitate to say yes. On November 15th, shoppers were encouraged to buy a 20 oz can of Dole pineapple and in return, Dole would donate a can for each purchase. I shared about the program on my Instagram and I’m so thrilled to announce Dole reached their goal of 250,000 cans! Food bought from a food bank has to last, and often comes in cans. But that doesn’t mean it can’t be made into a delicious meal.

Dole partnered with Chef Jamie Gwen (Master Chef) to create delicious, easy recipes that anyone can make, whether you visit a food bank or not. Anyone who’s been following my journey knows I am not a chef. But I took on the challenge to make these recipes and surprised myself in the process. They were so easy to make, and taste delicious. And as a bonus, they were simple enough that Channing could get involved in the process. I hope this inspires  you to make something delicious with Dole as they drive out hunger this holiday season.

DOLE® POWER BREAKFAST SANDWICH

Makes: 4 servings

INGREDIENTS:

4 DOLE® Pineapple Slices, drained

3 tbsp pancake syrup

1 tsp ground cinnamon

4 English muffins

8 tbsp peanut butter

DIRECTIONS:

Drain pineapple slices.

In a mixing bowl, combine the pineapple slices, pancake syrup and cinnamon.

Heat a sauté pan over medium-high heat. When the pan is hot, add the pineapple slices and sauté until golden on both sides. Add the maple syrup from the bowl and simmer the liquid until reduced to a glaze, about 2 minutes. Remove the pan from the heat.

Toast the English muffins and spread 1 tablespoon of peanut butter on each side of the muffins. Top with the glazed pineapple and form the sandwiches.

Dole®Tropical Fruit Crumble

Prep: 10 min. Bake:  30 min.  Makes: 8 servings Preheat oven to 375ºF.

INGREDIENTS:

3 cans (15.25 oz. each) DOLE® Tropical Fruit, drained

3/4 cup granulated sugar, divided

1/2 cup plus 2 tablespoons all-purpose flour, divided

1 tablespoon lemon juice

1/2 cup old-fashioned oats

1/4 cup packed brown sugar

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

DIRECTIONS:

Dry tropical fruit well with paper towels.  

Spoon tropical fruit in large bowl stir in 1/2 cup granulated sugar, 2 tablespoons flour, lemon juice and pinch of salt.   Toss to evenly coat.

Stir together remaining 1/2 cup flour, oats, 1/4 cup granulated sugar, brown sugar and 1/4 teaspoon salt, in separate mixing bowl.   Mix in butter until topping is clumpy.   

Spoon tropical fruit mixture into 9-inch square baking dish.  Scatter streusel topping over tropical fruit. 

Bake 30 to 40 minutes, or until the filling is bubbling and the topping is golden brown.  Serve with a dollop of yogurt or sour cream.

I hope you enjoy these recipes! Dole Packaged Foods is passionate about educating those with food insecurity and and providing healthy options for families.  Dole has also made a significant commitment to its partnership with Food Share and Feeding America to alleviate hunger and continues to find new ways to grow this partnership, including The 2018 Rose Parade. I will be sharing more about the Dole Float in the 2018 Rose Parade and hosting a special Facebook and Instagram live as we Wake Up and Watch the Rose Parade with Dole.  Make sure you follow me on my social, but also follow @DoleSunshine to see what other recipes they offer this holiday season.

*Disclaimer: I was compensated and/or given free product in exchange for sharing about this company. Please visit my disclaimers page for more information.