Get Ready for The New ‘Lilo & Stitch’ Movie with Dole’s “Spirit of ‘Ohana” Recipes & More!

The new live-action Lilo & Stitch movie will be released on May 23rd, and Disney has been doing a lot to celebrate! There’s a new ColourPop makeup collection for the movie, we just saw some new bracelets released themed to Stitch, and so much more.

Photo: Disney

And now, Dole is getting in on the fun!

Dole x Stitch “Spirit of ‘Ohana” Campaign

Disney and Dole are getting together to invite you to embrace the spirit of togetherness, optimism, and tropical fun with their exclusive Dole x Stitch “Spirit of ‘Ohana” campaign!

Photo: Dole

So, what is ‘Ohana? In Hawaii, it means family, but it’s also about welcoming others, sharing kindness, and celebrating life’s big moments together. Just like how Stitch found belonging with Lilo, Disney and Dole said they’re inspired to spread joy, love, and a little island-style fun to families everywhere.

The first way they’re doing this is through some delicious Dole flavors! You can bring the flavors of ‘Ohana to your home with pineapples, bananas, and mangoes.

Photo: Disney

But the campaign is about more than just food; it’s also about reigniting the world’s sense of hope, optimism, and connection through some special recipes, activities, and more.

Recipes

First up, they’re sharing some family-friendly, island-inspired recipes! Let’s break them down.

BBQ Chicken Stuffed Smoked Pineapple with Spicy Quick Pickled Cabbage

Photo: Dole

140 minutes total time, 25 minutes preparation time, 4 portions

Ingredients

• ½ cup red wine vinegar
• 1 tablespoon coconut sugar
• ½ teaspoon kosher salt
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns 
• 1 small DOLE^® Red Onion, halved and thinly sliced
• 2 small serrano peppers, minced
• ½ small head red cabbage, cored and thinly sliced
• 4 cups favorite wood chips
• 2 cups shredded rotisserie chicken breast
• ½ cup barbeque sauce
• 1 large DOLE^® Pineapple3 (4-inch) wooden skewers

Allergens: Tree Nuts

Directions

1. Whisk ¼ cup vinegar, sugar, salt and 1 cup water in a large bowl; add garlic, bay leaves and peppercorns. Add onion, serrano peppers and cabbage; toss. Let cabbage mixture stand at room temperature 3 hours, tossing occasionally. Cover and refrigerate at least 1 hour or up to overnight before serving. Makes about 4 packed cups.
2. Cover wood chips with water in a large bowl; soak as label directs.
3. Prepare outdoor grill for indirect grilling over medium heat. Drain wood chips; place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal). Stir chicken and ¼ cup barbeque sauce in a medium bowl; tightly enclose in 12 x 24-inch sheet of nonstick aluminum foil.
4. Cut 1-inch crosswise slice from top of pineapple; reserve. Leaving at least 1-inch pineapple flesh, core pineapple using a pineapple corer or paring knife; remove pineapple skin. Replace top of pineapple; secure with skewers.
5. Place pineapple on hot grill rack over unlit side of grill; cover and cook 1 hour or until very tender, adding remaining chips halfway through cooking. Transfer pineapple to hot grill rack over lit side of grill; brush with remaining ¼ cup barbecue sauce. Place chicken foil packet on hot grill rack over lit side of grill; cover and cook 15 minutes or until chicken mixture is heated through, turning pineapple occasionally.
6. Transfer pineapple to cutting board; remove top and fill with chicken mixture. Slice stuffed pineapple crosswise into 8 slices; serve with Spicy Quick Pickled Cabbage.  

Tips & Tricks

Fresh pineapple contains an enzyme called Bromelain that breaks down proteins and can tenderize meats. However, if left in contact with the pineapple too long, meats can take on an undesirable consistency, so it’s best to cook them separately.

Plantains with Avocado Dip

Photo: Dole

25 minutes total time, 15 minutes preparation time, 6 portions

Ingredients

• 2 medium tomatoes 
• 3 tablespoons lemon juice 
• 1 bunch coriander 
• 4 DOLE® Green Onions 
• 1 teaspoon fresh red chili pepper, chopped
• 2 ripe avocados 
• 2 DOLE Plantains 
• 2 tablespoons olive oil 
• Salt and pepper

Directions

1. Peel and finely dice the tomatoes, setting some aside for decoration. Wash and dice the spring onions. Deseed and finely dice the chili pepper. Reserve a few coriander leaves for garnishing and finely chop the rest. Peel the avocados, remove the stone and mash the flesh. Now add everything to a bowl and mix together with the lemon juice and olive oil. Season to taste with salt and pepper.
2. Peel plantains, slice thinly and fry in heated oil over a medium heat for around 10 minutes, turning frequently, until crisp and moderately browned. Add salt and pepper. Garnish the guacamole with a few tomato cubes and coriander leaves and serve with the plantains – delicious!

Hula Chicken Sandwich

Photo: Dole

35 minutes total time, 25 minutes preparation time, 4 portions

Ingredients

• 4 slices fresh DOLE® Tropical Gold® Pineapple (about 1/2 inch each) 
• 1/2 cup DOLE Pineapple Juice 
• 1/2 teaspoon dried, oregano leaves, crushed 
• 1/4 teaspoon garlic powder 
• 4 boneless, skinless, small chicken breast halves (about 1 pound total) 
• 1/2 cup light Thousand Island salad dressing 
• 4 whole-grain or whole-wheat sandwich rolls 
• Red or green bell pepper, sliced in rings

Directions

1. Combine pineapple juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken; coat both sides. Cover; marinate 15 minutes in refrigerator.
2. Add pineapple slices to bowl; coat both sides.
3. Grill or broil chicken, brushing occasionally with marinade, for 8 minutes. Flip, add pineapple to grill, and cook 8 to 10 minutes more, or until chicken is no longer pink in center and pineapple is golden brown. Discard remaining marinade.
4. Spread dressing on bottom halves of rolls. Top with chicken, peppers, pineapple slices and top halves of rolls.

Unbelievable Turkey and Pineapple Infused Stuffed Peppers

Photo: Dole

70 minutes total time, 20 minutes preparation time, 8 portions

Ingredients

• 1 pound ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups fresh DOLE® Tropical Gold® Pineapple, cut into small pieces
• 1 can (14.5 oz.) diced tomatoes
• 4 large red bell peppers, halved lengthwise and seeded
• 2 cups cooked brown rice
• 2 cups shredded part skim mozzarella cheese, divided

Directions

1. Preheat oven to 350ºF.
2. Sauté ground turkey on medium high heat in large skillet pan 5 minutes; add onion and garlic.  Continue to saute until turkey is cooked through.
3. Stir in pineapple, tomatoes and rice.  Mix well and let turkey mixture set for 20 minutes to cool.  Stir 1 cup mozzarella cheese into turkey mixture.  Evenly divide mixture into pepper halves.
4. Place stuffed peppers in 13×9-inch dish and cover with foil.  Bake for 45 minutes.  Remove foil and top with remaining mozzarella cheese.  Return to oven for additional 5 minutes or until cheese is melted. 

Slow Cooker Aloha Chili

Photo: Dole

500 minutes total time, 20 minutes preparation time, 10 portions

Ingredients

• 1 fresh DOLE® Tropical Gold® Pineapple shelled, removed, cored, diced, divided
• 1 pkg. (20 oz.) lean ground turkey
• 1 medium red bell pepper, chopped
• 2 cups DOLE® Cauliflower, grated
• 1 cup DOLE® Onion, chopped
• 1 cup DOLE® Carrots, cut into thin slices
• 1 piece (1-inch) fresh ginger, grated
• 3 cups low-sodium vegetable broth
• 1 can (15 oz.) low-sodium black beans, drained and rinsed
• 1 can (15 oz.) low-sodium kidney beans, drained and rinsed
• 1 can (14.5 oz.) low-sodium diced tomatoes
• 3 tablespoons tomato paste
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin

Directions

1. Divide pineapple pieces in half. Place half pineapple in blender. Cover; blend until pureed. Reserve remaining pineapple pieces.
2. Combine pureed pineapple with remaining ingredients in slow cooker. Cook on high 4 to 5 hours or low 8 to 9 hours or until very tender; add reserved pineapple chunks during the last 30 to 60 minutes of cooking.
3. Serve chili with DOLE® Southwest Salad Kit.

Tropical Berry Breeze

Photo: Dole

30 minutes total time, 30 minutes preparation time, 20 portions

Ingredients

• 1 pkg. (5 lb.) fresh DOLE^® Strawberries, sliced 
• 1 pkg. (6 oz.) fresh DOLE Blueberries, scored 
• 3 cups DOLE Tropical Gold^® Pineapple, cut into chunks 
• 1 orange, thinly sliced 
• 1 cup chopped fresh mint 
• 1 gallon bottled water

Directions

1. Layer strawberries, blueberries, pineapple, oranges and mint in large beverage dispenser. Pour water over fruit mixture; let stand for at least 30 minutes. Serve over ice.

Digital Downloads

Photo: Dole

There are also some fun digital downloads you can get for you and your family members! You can enjoy the following:

• Peel & Play Sticker Book – Collect all the exclusive Dole x Stitch banana stickers and complete your virtual sticker book! Can you find them all?
• Printable Games & Activities – From coloring pages to a family meal spinner there’s something for every Dole or Stitch fan to enjoy.
• Tropical-Inspired Fun – Bring a little aloha into your home with fun and fruity photo props and party kits inspired by the flavors of the islands.

You can find the links to download all of these offerings right here — just scroll down to find them!

Stay tuned for more Disney news and updates!

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