After 125 Years, Dole Food Company Officially Takes a Stand: Yes, (Fresh) Pineapple Belongs on a Pizza; Bil Goldfield Comments

CHARLOTTE, NC - Dole Food Company is marking International Pineapple Day on June 27 with more than just a nod to one of the world’s most beloved tropical fruits. The company is celebrating 125 years in the pineapple business, honoring James Drummond Dole’s legacy of transforming the pineapple from island fields to kitchens and tables around the world.

From its earliest roots in Hawaii to its global leadership today, Dole has played a defining role in making pineapple a household staple. Over the past century and a quarter, the company has helped transform the peculiar, spiked fruit from a rare delicacy into an everyday symbol of freshness, flavor, good nutrition, and aloha.

But throughout its iconic pineapple history, the produce leader has sidestepped one of the culinary community’s longest-running and most contentious debates by refusing to answer the one question that foodies, pineapple lovers, and much of the pizza-eating public really wants to know.

Does pineapple belong on a pizza?

For years, Dole has chosen to focus on the many ways fresh produce can elevate a pizza, from cauliflower crusts to toppings like bell peppers, mushrooms, potatoes, spinach, arugula, olives, and onions. The company even went as far as to develop a breakfast pizza featuring DOLE® Bananas, Raspberries, Mandarin Oranges, and Greek yogurt, and a dessert pizza made with DOLE® Pineapple, Strawberries, Raspberries, and dark chocolate chips, to take the concept in a completely different direction.

But with this year’s 125th Pineapple Crowning Anniversary, Dole is finally addressing the issue head-on.

“At Dole, our primary mission has always been to encourage more Americans to adopt and reap the rewards of a produce-rich diet by making fresh fruits and vegetables easy, delicious, and infinitely tastier and more fun,” said Bil Goldfield, director of communications for Dole Food Company, in the recent release. “So, with this in mind, the definitive answer is yes. Of course, we’re going to advocate for fresh pineapple on pizza!”

“I can say definitively that Dole Food Company is clearly and officially in the ‘fresh-pineapple-belongs-on-a-pizza’ camp.”

In honor of the announcement, Dole is releasing a new Epic Luau Pizza recipe made with a hot honey drizzle, sliced jalapeño, sweet Vidalia onions, and fresh DOLE® Pineapple. The dish can be made with plant-based luncheon meat instead of ham to keep it vegetarian.

Still, Goldfield acknowledges that pizza preferences are deeply personal and at times polarizing. For every fan of Hawaiian pizza topped with fresh pineapple, there is a self-proclaimed purist who prefers cheese, tomato sauce, and sausage or pepperoni. While firmly in favor of pineapple, Dole believes there is room for everyone at the table without infringing on others’ pizza-topping preferences.

As Dole celebrates 125 years of pineapple leadership, the company remains focused on its broader mission: encouraging healthier eating habits by making fresh fruits and vegetables more accessible, enjoyable, and relevant in everyday life.

Whether enjoyed fresh, grilled, blended, baked, or yes, even on pizza, pineapple continues to prove its place as one of the most versatile fruits in the world.

Check www.dole.com/125 for continually updated information on Dole’s 125th Pineapple Crowning Anniversary. Use hashtags #DolePineapples, #DolePineapples125, and #PineapplesForTheFuture to join in on the conversation.