Pineapple Cubes (Fresh)

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Pineapple, Raw	32 pound(s)

1.	Rinse fruit in cool running water. Drain.
2.	Peel and remove core. Cut into 1-inch cubes. Cover and chill. CCP: Refrigerate fruit for service at 41 degrees F or lower.
3.	Portion cubes with #8 scoop or 4 ounce spoodle (1/2 cup) per serving. Each portion provides 1/2 cup fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.

Calories

Carbohydrates

19.04 g

Dietary Fiber

2.03 g

Protein

0.78 g

Sodium

1.45 mg

Total Fat

0.17 g

Sat. Fat

0.01 g

Trans Fat

0.00 g