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Charred Pineapple Dinakdakan

Caramelized and charred pineapple is stirred into crispy chopped pork belly and sautéed with zesty red onions, bagoong, and lime juice, then finished with picked cilantro.

Allergens: Shellfish (Bagoong- Shrimp Paste)


5 cups Frozen DOLE® Pineapple Chunks, thawed
5 cups Pork belly, strips, grilled, large diced
5 cups Pork butt, strips, grilled, large diced
2 cups Lime juice
3 Tablespoons Garlic, peeled, minced
3 Tablespoons Ginger, peeled, minced
1½ Tablespoons Red chili pepper, minced
2½ cups Red onion, peeled, sliced
3 teaspoons Bagoong
2½ cups Mayonnaise
½ cup Cilantro, picked


  1. Sear pineapple in a pan over medium high heat until color develops, about 2-3 minutes.
  2. Add pork belly and pork butt, sauté until meat is brown and slightly crisp, about 2-3 minutes.
  3. In a medium size bowl, combine lime juice, garlic, ginger, red chili, red onion and bagoong; stir until well combined.
  4. Add lime juice mixture to meat and over medium-high heat sauté for 1 minute or until liquid is almost gone and smells fragrant.
  5. Remove mixture pan from heat and fold in mayonnaise.


  1. Portion approximately 2 cups Dinakdakan into each serving plate.
  2. Garnish with picked cilantro; serve immediately.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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