Dole®
Dole Choice Sliced Pineapple In Heavy Syrup, 108 Ounce, 6 Per Case
- 6 per case
- 108 ounce
- Canned Foods
Dole Choice Sliced Pineapple brings ready-to-serve tropical fruit to high-volume kitchens in a 108-ounce institutional can. The choice-grade rings are packed in heavy syrup, which keeps slices plump and moist for hot-holding, baking, and buffet service. Six cans per case give foodservice operations a reliable bulk supply for breakfast bars, desserts, and recipe-ready fruit portions.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| UPC | 038900002350 | |
| GTIN | 10038900002357 | |
| SKU | 659462 | |
| Category | Canned Foods |
Product Highlights
- 108-ounce institutional can size, 6 cans per case for high-volume kitchens
- Choice-grade sliced pineapple rings in heavy syrup for consistent sweetness and moisture
- Dole® brand quality trusted in foodservice for decades
- Ready-to-serve slices reduce prep time; no peeling, coring, or cutting required
- Heavy syrup retains texture and flavor during hot-holding and baking applications
Foodservice portions: Serve pineapple slices straight from the can for breakfast bars, buffets, and cafeteria lines.Baking ingredient: Layer slices into upside-down cakes, pineapple tarts, or fruit cobblers with the heavy syrup as a built-in sweetener.Recipe base: Use slices and syrup in marinades, glazes, tropical salsas, or sweet-and-sour sauces.Dessert topping: Pair with ice cream, yogurt, or pound cake for a quick tropical finish.
Who Would Benefit
- Restaurants and diners serving fruit sides or tropical-themed dishes
- Caterers and buffet operators needing large-format canned fruit
- Bakeries producing pineapple upside-down cake or fruit desserts at scale
- School and institutional kitchens with high-volume meal programs
- Food truck and concession operators adding tropical fruit to menus
Recipe Ideas
Classic upside-down cake: Arrange slices in a brown-sugar-butter base in a sheet pan, pour batter over, and bake; the syrup caramelizes into the topping.Tropical ham glaze: Reduce the syrup with brown mustard and cloves, then brush over a baked ham during the last 30 minutes.Pineapple coleslaw: Chop slices into shredded cabbage with a vinegar-syrup dressing for a sweet-tangy side.Breakfast parfait bar: Set out diced slices and syrup alongside yogurt and granola for self-serve breakfast stations.
