Dieter Preiser
Dieter Preiser studied culinary arts in Switzerland
and Germany and was one of the first 50 chefs
in the United States to be certified an Executive
Chef by the American Culinary Federation. He has
more than 50 years’ experience as a chef in leading
hotels and resorts, and has won gold medals in
U. S. and international culinary competitions.
Preiser serves as a corporate chef for the
Foodservice Division of Dole Packaged Foods, LLC.
Carnitas and Pineapple Pizza
DOLE3
All recipes developed by Dieter Preiser
1 medium onion, halved lengthwise, then sliced lengthwise into
thin strips (about 1 1/2 cups)
1 teaspoon vegetable oil
8 ounces coarsely shredded cooked pork carnitas
3 tablespoons butter, softened
1/2 teaspoon chipotle powder
1/2 teaspoon ground cumin
1 12- to 14-inch pizza crust, partially cooked
1 20-ounce can Dole* Pineapple Chunks, drained
1 1/2 cups ( 6 ounces) shredded manchego or queso blanco cheese
Chopped fresh cilantro (optional)
1. Preheat oven to 450°F.
2. Cook onion in oil in a large nonstick skillet over medium-high heat
until onion is just tender, stirring occasionally. Add carnitas and cook just
to heat through.
3. Combine butter, chipotle powder and cumin in a small bowl. Brush butter
mixture over pizza crust.
4. Top with carnitas mixture and pineapple chunks. Sprinkle with cheese.
5. Bake for 12-15 minutes, or until the crust is golden brown. Garnish with
chopped cilantro, if desired. Makes 8 servings.
Tip: If using unbaked pizza dough, bake for 15-20 minutes.
* Brands may vary by region; substitute a similar product.
I Chef’s Choice
Caribbean Chicken Salad
DOLE5
1 1/2 cups Dole* Pineapple Juice, divided
4 boneless, skinless chicken breast halves
1 cup vanilla low-fat yogurt
3 tablespoons mango chutney or orange marmalade
1 teaspoon grated lemon peel
8 cups Dole* Chopped Romaine or Hearts of Romaine
1 pound extra-large or jumbo Dole* Fresh Asparagus, trimmed,
cooked and chilled
1 cup fresh Dole* Tropical Gold Pineapple cut into chunks
1 cup Dole* Strawberries, quartered
1-2 Dole* Bananas, sliced
1/2 cup sliced Dole* Mushrooms
1. Pour 1 cup pineapple juice into a shallow, non-metallic dish. Add chicken,
turning to coat both sides. Cover and refrigerate for 30 minutes.
2. In a small bowl, stir together remaining pineapple juice, yogurt, chutney and
lemon peel; set aside.
3. Grill or broil chicken, brushing occasionally with reserved pineapple marinade,
for 5-6 minutes on each side, or until chicken is no longer pink in the center.
Discard remaining marinade. Slice chicken diagonally.
4. Line 4 dinner plates with salad greens and arrange chicken on top. Evenly divide
asparagus, fruit and mushrooms among the plates.
5. Serve with pineapple yogurt dressing. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
