Search the recipe database
BBQ Chicken Hawaiian
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, 8 Cut, Frozen, Commodity | 40 pound(s) |
Sauce, BBQ, Hickory Smoke, #287 | 3 quart(s) |
Pineapple, Canned, Tidbits in Juice, #242 | 3 quart(s) |
DIRECTIONS
1. | Thaw chicken in refrigerator. |
2. | Arrange chicken in a single layer on parchment paper lined sheet pans (18" x 26" x 1"). |
3. | Portion 1 ounce of BBQ Sauce on each chicken. Top with 1 ounce of pineapple. |
4. | Bake uncovered until tender, checking frequently: Conventional Oven: 425 degrees F, 50 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Transfer to steamtable pans (12" x 20" x 2 1/2") for serving. If the chicken will be stored until time for service, cover with aluminum foil and cut holes in aluminum foil. Place the steamtable pans in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh with back per serving. Each portion provides of 2 oz. eq. meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
If using purchased chicken, use the USDA FNS Food Buying Guide for Child Nutrition Programs to calculate menu contribution information.