Source: MRS 2020
MRS: 554 — Poultry (500s)

BBQ Hawaiian Chicken

Meal Component Contribution:
2½ 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

Chicken, 8 Piece Cut, IQF, #1022
80  servings
Sauce, BBQ, Hickory Smoke, #2253
2  quarts
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Pineapple, Canned, Tidbits in Juice, #2415
3  quarts


Thaw the chicken in the refrigerator overnight.

CCP: Hold under refrigeration (41 degrees F or lower).


Drain the chicken well.


Place the chicken pieces in a large bowl and pour the BBQ Sauce over the chicken. Toss the chicken to cover pieces with the sauce.


Place the chicken on aluminum foil lined sheet pans sprayed with food release spray. Chicken should be panned in single layers with like pieces on one sheet pan (such as all drumsticks together, all wings together, etc.), larger pieces of chicken take longer bake time than smaller pieces.


Place Pineapple Tidbits in a food processor and process them until they are a shredded consistency.


Top each chicken piece with a #40 scoop of pineapple.


Bake the chicken uncovered until the chicken is tender, and the desired temperature is reached. Check the internal temperature of different sized pieces after 25 minutes of cooking time as different sized pieces may take longer to bake.

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.


Place the chicken in steamtable pans. Serve it immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.


Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh, or 2 drumsticks, or 3 wings for serving. Each portion provides of 2½ oz. eq. meat/meat alternate.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

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
14.08 g
Dietary Fiber
0.30 g
9.66 g
369.00 mg
Total Fat
9.53 g
Sat. Fat
3.00 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of BBQ Hawaiian Chicken

Hawaiian chicken serving of breast piece


Hawaiian chicken serving of thigh piece


Hawaiian chicken serving of drumsticks