Source: MRS 2015
MRS: 554 — Poultry (500s)

BBQ Chicken Hawaiian

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate
Number of Portions: 80  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Chicken, 8 Piece Cut, IQF, #1022
80 serving(s)
Sauce, BBQ, Hickory Smoke, #2253
2 quart(s)
Pineapple, Canned, Tidbits in Juice, #2415
3 quart(s)
DIRECTIONS

1.

Thaw chicken in refrigerator.

2.

Place chicken in large bowl and pour barbeque sauce over chicken.
Toss chicken to cover pieces with sauce. Arrange chicken in a single layer on parchment paper lined sheet pans (18" x 26" x 1").

3.

Top with 1 ounce of pineapple.

4.

Bake uncovered until tender, checking frequently:

Conventional Oven: 425 degrees F, 50 minutes.
Convection Oven:   350 degrees F, 45 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 2½") 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, or 2 drumsticks, or 3 wings for serving. Each portion provides of 2 1/2 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 USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

If using purchased products, refer to the USDA FNS Food Buying Guide for School Meal Programs, or check for CN labels for correct yield information.

Miscellaneous Notes

Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.

Nutrients Per Serving
Calories
324
Carbohydrates
14.08 g
Dietary Fiber
0.30 g
Protein
31.16 g
Sodium
429.00 mg
Total Fat
15.03 g
Sat. Fat
4.50 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of BBQ Chicken Hawaiian
1.

Hawaiian chicken serving of breast piece

2.

Hawaiian chicken serving of thigh piece

3.

Hawaiian chicken serving of drumsticks