DOLE® Power Breakfast Sandwich

Recipe by Chef Jamie Gwen

INGREDIENTS

4 DOLE Pineapple Slices, drained

3 tbsp. pancake syrup

1 tsp. ground cinnamon

4 English muffins

8 tbsp. peanut butter

DIRECTIONS

Combine pineapple slices, pancake syrup and cinnamon, in a mixing bowl. Heat sauté pan over medium-high heat. When pan is hot, add pineapple slices and sauté until golden on both sides. Add pancake syrup from bowl and simmer liquid until reduced to a glaze, about 2 minutes. Remove pan from heat.

Toast English muffins and spread 1 tablespoon of peanut butter on each side of muffins. Top with glazed pineapple and form sandwiches.

Prep: 10 mins 4 Servings

Did you know that 2 tablespoons Of peanut butter packs 8 grams of protein?