Minted Fruit Rice Salad

A fruit rice salad that's perfect for summertime.

Photo of Minted Fruit Rice Salad


6 lb. 10 oz. (1 (#10) can) DOLE Crushed Pineapple drained reserve juice
1 lb. 4 oz. (3 cups) long grain rice uncooked
8 oz. (1-1/2 cups) chopped cucumber
5 oz. (1 cup) chopped red onion
1/2 cup fresh mint leaves chopped


  1. Measure reserved juice; add enough water to make 6-1/2 cups.
  2. Add to large sauce pot.  Bring to boil.  Stir in rice.  Prepare as package directs.  Let sit 10 minutes.
  3. Stir together rice, 5 cups crushed pineapple (use remaining pineapple in sauce or on pizzas), cucumbers, onion and mint in large bowl.  Serve at room temperature or chilled.
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