The perfect combo of sweet & savory, grilled to perfection, teriyaki chicken.

#3 CHICKEN

The perfect combo of Pineapple Dole Soft Serve & Vanilla swirl soft serve topped with Passion Orange Guava juice & a candied pineapple!  Heaven in a cup!

DOLE SOFT SERVE FLOAT

Take home a pint of Pineapple Dole Soft Serve OR Pineapple Vanilla Swirl for your family!  Keep it in the freezer to have this frozen treat anytime you want!

DOLE SOFT SERVE PINT

DOLE Soft Serve in a cup or cone.  Available in PINEAPPLE, VANILLA or PINEAPPLE & VANILLA SWIRL!

DOLE SOFT SERVE CUP

SIDE OF MEAT/CHICKEN

TOSSED GREEN SALAD

WHITE RICE

MACARONI SALAD

KEIKI BEEF BOWL

KEIKI CHICKEN BOX

KEIKI (kids) BOWL

VEGGIE BOWL

STEAK & VEGGIE BOWL

CHICKEN & VEGGIE BOWL

Chopped teriyaki chicken & top sirloin steak served on rice

CHICKEN & STEAK BOWL

CHICKEN BOWL

Chopped teriyaki top sirloin steak served on rice

STEAK BOWL

Tossed green salad with our special sweet Asian sesame vinaigrette topped with grilled teriyaki chicken.

CHICKEN SALAD

A heaping portion of teriyaki chicken, grilled teriyaki top sirloin steak & Kalbi short ribs served with rice, macaroni salad & tossed green salad! The perfect family meal! Brown rice available.

BIG KAHUNA ALL THE GOODS!

A Hawaiian treat! Tender pork roasted to perfection with cabbage, served with 2 scoops of rice and Macaroni salad OR tossed green salad. Brown rice available.

KALUA PIG & CABBAGE

Top sirloin Kalbi short rib and marinated teriyaki top sirloin steak grilled to perfection!

#7 KALBI SHORT RIB & STEAK COMBO

Grilled teriyaki chicken and marinated top sirloin Kalbi short ribs

#6 TERIYAKI CHICKEN & KALBI SHORT RIB COMBO

Grilled teriyaki chicken and tender teriyaki top sirloin

#5 CHICKEN & STEAK COMBO

Tender strips of marinated teriyaki top sirloin steak

#4 STEAK

In a medium bowl or measuring cup whisk together soy sauce, water, brown sugar, honey, mirin, rice vinegar, grated ginger and minced garlic until sugar dissolves.

Make the sauce

Reserve 2 tablespoons of the sauce for glazing and set aside. In a small bowl mix cornstarch with 1 tablespoon of cold water to make a slurry, then whisk the slurry into the remaining sauce. Transfer to a small saucepan and bring to a simmer over medium heat, stirring until slightly thickened (about 1–2 minutes). Remove from heat and let cool slightly.

Thicken a portion for glaze

Trim any excess fat from the chicken thighs and pat dry with paper towels. Lightly season both sides with salt and black pepper.

Place the chicken in a shallow dish or resealable bag and pour the cooled thickened teriyaki mixture over the chicken. Turn to coat well. Pour the reserved 2 tablespoons of un-thickened sauce over the chicken as well (this adds extra flavor). Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat a grill or grill pan to medium-high (about 375–425°F / 190–220°C). Brush the grill grates or pan lightly with vegetable oil to prevent sticking.

Remove chicken from marinade, letting excess drip off (discard used marinade). Place thighs on the preheated grill. Cook for 4–6 minutes per side, depending on thickness, basting once with the reserved un-thickened sauce during the first side only. Flip when nicely charred and cook until internal temperature reaches 165°F (74°C). Total cook time typically 8–12 minutes.

In the final 1–2 minutes of cooking, brush the reserved thickened glaze (that you set aside earlier) over both sides of the chicken and allow it to set on the heat until shiny and slightly sticky—do not let it burn. Remove chicken and let rest for 3–5 minutes.

Slice or serve whole. Sprinkle toasted sesame seeds and sliced green onions over the chicken. Squeeze a lemon or lime wedge over the top if desired for brightness.

Serve hot with steamed rice and vegetables, or in a sandwich/wrap. Leftover chicken keeps covered in the refrigerator for up to 3 days.

soy sauce (reduced sodium)

water

brown sugar (packed)

honey

mirin (or dry sherry)

rice vinegar

fresh ginger, grated

garlic, minced

cornstarch

boneless skinless chicken thighs

vegetable oil

salt

black pepper

sesame seeds (toasted)

green onions, thinly sliced

lemon or lime wedge (optional)

Combine 2 tablespoons granulated sugar and 2 teaspoons water in a small nonstick skillet or saucepan over medium heat. Stir until sugar dissolves and syrup comes to a gentle simmer — about 1 to 2 minutes. Remove from heat just as it thickens slightly.

Make simple candy syrup

Brush the pineapple slice generously with the warm sugar syrup on both sides. Return to the skillet for 30–45 seconds over low heat, pressing gently so syrup adheres, or place on a parchment-lined tray to cool. Let syrup set and pineapple cool until tacky but not hot — about 5 minutes. Insert a toothpick or small skewer through the edge of the pineapple for easy garnish handling.

Candy the pineapple

If desired, chill the serving glass by filling with crushed ice for 2–3 minutes, then discard ice and quickly dry the glass. This keeps the float cold longer.

Scoop or dispense 1 cup of pineapple DOLE soft serve into the bottom of the prepared glass, forming a rounded mound. If using a soft-serve machine, pipe a modest cone that fills about half the glass.

Portion pineapple soft serve

Top the pineapple portion with 1 cup of vanilla soft serve, creating a pleasing swirl or a layered dome. Leave enough space (about 1/2 to 3/4 inch) at the rim for juice and garnish.

Add vanilla swirl

Slowly pour 3 oz POG juice down the inside edge of the glass so it flows around the soft serve without immediately melting it. Pour gently to avoid overflow; the juice will settle around and slightly through the soft serve creating a float effect.

Skewer the candied pineapple slice on the inserted toothpick and perch it on the rim of the glass or tuck it into the soft serve. Add a micro-mint leaf or maraschino cherry on top if using.

Optionally serve with an additional 1 oz POG juice on the side for customers who want extra topping.

Serve immediately with a long spoon and straw. Encourage consuming within 5–10 minutes for best texture — soft serve should remain creamy while the juice provides a fruity float contrast.

pineapple DOLE soft serve (or pineapple sorbet/soft serve mix)

vanilla soft serve (or vanilla soft-serve mix)

passion orange guava (POG) juice

crushed ice (optional, to chill glass)

fresh pineapple rings or chunk

granulated sugar (for candying)

water (for candying syrup)

toothpick or small skewer

micro-mint leaf or maraschino cherry

extra POG juice (for serving on side)

In a blender or medium bowl, combine 1 cup pineapple puree, 1/2 cup whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, 1 tablespoon light corn syrup (or simple syrup), 1/2 teaspoon vanilla extract, and a pinch of salt. Blend or whisk until the sugar is dissolved and the mixture is smooth and homogeneous (about 30–45 seconds in a blender).

Combine ingredients

Cover the blended mixture and refrigerate for at least 1 hour (ideally 2–4 hours) until very cold. Chilling improves texture when frozen and helps produce a smoother soft-serve consistency.

Chill mixture

If you have an ice-cream maker/soft-serve machine: pour the chilled mixture into the machine and freeze according to manufacturer instructions until it reaches a soft-serve texture (typically 15–30 minutes). If you do not have a machine: pour the chilled mixture into a shallow, freezer-safe container and place in the freezer. Every 20–30 minutes for the first 2 hours, vigorously whisk or use a fork to break up forming ice crystals, scraping edges into the center. This mimics churning and yields a creamier result. Stop when mixture is thick but scoopable (soft-serve stage).

Freeze to soft-serve consistency

If using store-bought vanilla ice cream, warm 5–10 seconds in the microwave to make it pourable (or stir to loosen), and stir in 1/4 teaspoon additional vanilla extract if desired. If using a ready-to-pour vanilla soft-serve base, have it chilled and ready.

Prepare vanilla component

To create a pineapple-vanilla swirl pint: spoon a few tablespoons of vanilla into the bottom of the pint container, then add a few tablespoons of the pineapple soft-serve. Continue alternately adding layers (about 2–3 layers total). For a ribbon swirl, use a spatula or the back of a spoon to gently pull through the layers once or twice — avoid overmixing to preserve distinct swirl ribbons.

Layer or swirl pint

For an all-pineapple pint: fill the pint container entirely with the pineapple soft-serve, smoothing the top with a spatula.

Single flavor pint

After filling, lightly tamp the pint container to remove large air pockets and smooth the top with an offset spatula or the back of a spoon. Leave a small headspace (about 1/4 inch / 5 mm) to allow slight expansion when fully frozen.

Pack and tamp

Place the lidded pint in the coldest part of the freezer for at least 2–4 hours to firm completely. For a slightly softer texture when serving later, freeze 2–3 hours; for a firmer scoopable pint, freeze 4–6 hours or overnight.

Flash-freeze to firm

When ready to serve, remove the pint from the freezer and let sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Use a warm scoop or spoon (dip in hot water and dry) to make clean scoops. Keep leftover pint tightly sealed and return to the freezer.

Serve or store

pineapple puree (canned or freshly blended)

whole milk

heavy cream

granulated sugar

corn syrup (light) or simple syrup

vanilla extract

vanilla ice cream or vanilla soft serve base (mild, pourable)

additional vanilla extract (if using plain ice cream)

pint container with lid

plastic or wooden spoon (for serving)

In a mixing container, whisk the vanilla soft serve mix with the whole milk until smooth and fully dissolved. If using a powdered mix, follow package reconstitution ratios but aim for approximately 3 cups of finished liquid. Chill the mixed base in the refrigerator for at least 1 hour (or per manufacturer instructions) until cold (ideally 35–40°F / 2–4°C).

Combine and chill

If you are using fresh pineapple purée that is not very sweet, whisk in the granulated sugar until dissolved into the chilled base if you plan to blend pineapple flavor directly into some of the mix (optional — adjust sweetness to taste).

Place chopped fresh pineapple and pineapple juice in a small saucepan over medium heat. Bring to a gentle simmer and cook 3–4 minutes to soften and release juices. If you want a slightly thicker, more stable purée, mix the cornstarch with 1 tsp cold water to make a slurry and stir it into the simmering pineapple; cook 1 minute more until slightly thickened. Remove from heat and stir in lemon juice. Let cool completely.

Cook and thicken (optional)

Transfer the cooled pineapple mixture to a blender and puree until smooth. For a silky soft-serve texture, strain the purée through a fine mesh sieve to remove fibers. You should end up with about 3/4–1 cup of smooth pineapple purée. Chill the purée thoroughly before use (cold purée helps maintain soft-serve consistency).

Blend and strain

Reserve about 1 cup of chilled vanilla soft serve base in a separate container. Fold or whisk in 3/4 cup chilled pineapple purée until evenly distributed. Taste and, if needed, add up to 1–2 tablespoons additional sweetener from the reserved sugar to match desired sweetness. Chill this pineapple-flavored base until very cold (again ideally 35–40°F).

Prepare pineapple-flavored base

If using a soft-serve machine with two hoppers or ability to feed two flavors, load plain vanilla base in one hopper and pineapple-flavored base in the other. If your machine has one hopper, you can alternate small batches or create a swirl by dispensing a short amount of pineapple-flavored then vanilla in sequence while filling each cup. Follow your soft-serve machine manufacturer's instructions for freezing/processing the bases until they reach soft-serve consistency (typically 8–15 minutes in a countertop machine).

Load machine

Vanilla cup: Place the cup under the nozzle and dispense vanilla soft serve to desired height. Smooth the top with a spoon if needed.

Pineapple cup: Dispense pineapple-flavored soft serve in the same way using the pineapple hopper/nozzle.

Pineapple & Vanilla Swirl: To make a classic swirl, position the cup under the dual-nozzle (or alternate nozzles) and dispense both flavors simultaneously or in quick alternating bursts while rotating the cup slowly to create a spiral. Fill to desired height and finish with a small peak if desired.

Serve immediately in a cup or cone. If using cones, fill slightly less to allow for structural support. Soft serve is best enjoyed immediately for optimal texture.

Any leftover pineapple purée can be refrigerated for up to 3 days or frozen for longer storage. Prepared bases should be used per manufacturer guidelines — most commercial soft-serve bases should not be stored beyond recommended times once reconstituted.

vanilla soft serve mix (commercial powdered or liquid mix)

whole milk (or water if mix specifies)

granulated sugar (only if using unsweetened fresh pineapple puree)

fresh pineapple, chopped

pineapple juice (from fresh pineapple or canned)

lemon juice (to brighten)

cornstarch (optional, for slight stabilization)

cold water (for adjusting consistency)

disposable cup or cone

Pat your chosen protein dry with paper towels. If using ribeye or flank steak, trim excess fat and, for flank, score lightly across the grain. If using kalbi (flanken short ribs), separate ribs if needed. If using chicken thighs, trim excess fat and, if thick, pound lightly to even thickness.

Prep the protein

Make the marinade: In a bowl combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, sesame oil and black pepper. Stir until sugar dissolves.

Marinate the protein: Place the protein in a shallow dish or resealable bag. Pour marinade over and turn to coat. For kalbi or steak, marinate 30 minutes to 2 hours (up to overnight for deeper flavor). For chicken thighs, marinate 30 minutes to 1 hour. Reserve 1 tablespoon of marinade for basting/finishing (do not reuse marinade that has touched raw meat unless boiled).

Preheat: If grilling, preheat grill to medium-high (about 425–450°F / 220–230°C). If using a skillet, heat a heavy skillet or cast-iron pan over medium-high heat and add vegetable oil just before cooking.

Grill or sear kalbi 2–3 minutes per side for thin flanken-cut short ribs until nicely charred and medium-rare to medium. Thinner pieces may take less time. Let rest 3–4 minutes before slicing against the grain into bite-sized pieces. Brush with reserved marinade warmed briefly (or reduce reserved marinade in a small pan to a simmer for 1–2 minutes to ensure safety) and sprinkle with green onions and sesame seeds.

Cook kalbi (if selected)

For ribeye or flank steak: Sear on the hot grill or skillet 3–5 minutes per side for medium-rare depending on thickness (use an instant-read thermometer: 125–130°F/52–54°C for med-rare). For flank, aim for 3–4 minutes per side. During the last minute, add butter to the pan (if using) and baste. Remove and rest 5–7 minutes, then slice thinly across the grain. Finish with reserved marinade warmed or brush lightly and garnish with green onions and sesame seeds; serve with lemon wedge.

Cook steak (if selected)

Grill or pan-sear chicken thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F/74°C. If using a skillet, reduce heat to medium after the initial sear and cover for 2–3 minutes to ensure through-cooking. In the last 1–2 minutes, brush with reserved marinade or melted butter and let caramelize slightly. Rest 5 minutes before serving and garnish with green onions, sesame seeds and a lemon wedge.

Cook chicken thighs (if selected)

Serve: Slice steak or kalbi into bite-sized pieces or strips. Plate protein as a side portion (about 1 lb total yields 2–4 side servings depending on appetite). Spoon any pan juices (that have been boiled or are safe) over meat. Garnish with green onions and sesame seeds and serve with lemon wedges on the side.

Beef ribeye steak (or flank steak)

Kalbi (beef short ribs), flanken-cut

Boneless skinless chicken thighs

Soy sauce

Mirin (or dry sherry)

Brown sugar

Garlic, minced

Ginger, grated

Sesame oil

Black pepper

Green onions, thinly sliced (for garnish)

Toasted sesame seeds (optional, garnish)

Vegetable oil (for grill/pan)

Butter (optional, for steak/chicken finish)

Lemon wedges (for chicken/steak serving)

Wash all greens thoroughly in cold water. Spin or pat dry until mostly moisture-free to prevent a soggy salad.

Tear larger leaves into bite-sized pieces. Combine mixed salad greens and chopped romaine in a large salad bowl.

Add sliced cucumber, halved cherry tomatoes, and thinly sliced red onion to the bowl.

Sprinkle the chopped fresh herbs over the vegetables. If using optional add-ins (avocado, radishes, croutons), prepare and add them now.

In a small bowl or jar combine the lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk or shake until the honey is dissolved and the mustard is evenly distributed.

Whisk the dressing

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper or lemon as needed.

If the dressing is too sharp, add an extra 1/2 teaspoon of honey. If too thick, thin with up to 1 tablespoon of water.

Just before serving, drizzle about half of the dressing over the salad and toss gently to coat all leaves and vegetables evenly. Add more dressing to taste, tossing after each addition.

Transfer to serving plates or leave in the bowl. Finish with a light grind of black pepper and a small pinch of flaky sea salt if desired.

Serve immediately to maintain crispness. Leftover dressing can be refrigerated for up to 5 days; store salad components separately for best freshness.

mixed salad greens (baby lettuce, arugula, spinach)

romaine lettuce, chopped

english cucumber, sliced

cherry tomatoes, halved

thinly sliced red onion

fresh herbs (parsley or chives), finely chopped

optional add-ins (avocado slices, radishes, croutons)

extra-virgin olive oil

fresh lemon juice (about 1 lemon)

red wine vinegar

Dijon mustard

honey or maple syrup

freshly ground black pepper

Place 1 cup of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently rubbing the grains with your fingers, or swirl in the bowl, until the water runs mostly clear (about 30–60 seconds). Drain well. This removes surface starch and prevents gummy rice.

Rinse the rice

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1.75 cups water, 1 tsp salt, and 1 tbs butter or oil. Stir once to distribute the rice. Place over medium-high heat and bring to a gentle boil (visible bubbles and steam) uncovered — about 3–5 minutes.

Combine and bring to a simmer

As soon as the water reaches a steady simmer/boil, reduce heat to low so the pot is barely simmering. Cover tightly with the lid and cook undisturbed for 15 minutes. Do not remove the lid while cooking; steam is needed to finish the rice.

Cover and cook

After 15 minutes, remove the saucepan from heat and keep it covered. Let it rest for 5–10 minutes to allow the steam to finish cooking the rice and to set the texture. Remove the lid, use a fork to gently fluff the rice, separating the grains. Taste and adjust salt if needed.

Rest and fluff

Portion the rice into 1 scoop servings (about 1/2 to 3/4 cup cooked per scoop depending on scoop size) and serve hot as desired.

#3 Chicken

Dole Soft Serve Float

Dole Soft Serve Pint

Dole Soft Serve Cup

Side Of Meat/chicken

Tossed Green Salad

White Rice

Macaroni Salad

Keiki Beef Bowl

Keiki Chicken Box

Keiki (kids) Bowl

Veggie Bowl

Steak & Veggie Bowl

Chicken & Veggie Bowl

Chicken & Steak Bowl

Chicken Bowl

Steak Bowl

Chicken Salad

Big Kahuna All The Goods!

Kalua Pig & Cabbage

#7 Kalbi Short Rib & Steak Combo

#6 Teriyaki Chicken & Kalbi Short Rib Combo

#5 Chicken & Steak Combo

#4 Steak