Source: MRS 2020
MRS: 1286 — Fruit (1200s)

Pineapple Tidbits (Canned)

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, Canned, Tidbits in Juice, #2415
4  #10 cans
DIRECTIONS

1.

Open cans. Do not drain liquid.

2.

Portion ½ cup of pineapple tidbits into individual serving dishes or place in 2 inch deep serving pans.
Cover and place under refrigeration until ready for service.

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

3.

If serving pineapple from the serving pan, portion with 4 ounce spoodle or # 8 scoop for ½ cup fruit.
Each portion provides ½ cup fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

Production Notes

If using pineapple chunks, crushed, or sliced, 4 ½ #10 cans provide 100 ½ cup servings of fruit.

Use USDA Foods 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 fresh or chunks, crushed or sliced).
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
72
Carbohydrates
18.87 g
Dietary Fiber
0.96 g
Protein
0.50 g
Sodium
1.00 mg
Total Fat
0.10 g
Sat. Fat
0.01 g
Trans Fat
0.00 g