Source: MRS 2021
MRS: 6880.3 — Fruit (6500s)

Pineapple Cubes (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pineapple, Raw
31  pounds + 8  ounces
DIRECTIONS

1.

Rinse the pineapples under cool, clean, running water. Drain them thoroughly.

2.

Peel the pineapples and remove the cores. Cut the pineapples into 1-inch cubes.

Cover with plastic wrap and refrigerate until time of service.

CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.

3.

Portion the cubes with #8 scoop or 4 ounce spoodle per serving. Each portion provides ½ cup fruit.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as canned).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.
 

Nutrients Per Serving
Calories
71
Carbohydrates
18.75 g
Dietary Fiber
2.00 g
Protein
0.77 g
Sodium
1.43 mg
Total Fat
0.17 g
Sat. Fat
0.01 g
Trans Fat
0.00 g