Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Pineapple Chicken (8 PC)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 157 00
PINEAPPLE CHICKEN (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
338 cal
20 g
40 g
10 g
119 mg
317 mg
38 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
PINEAPPLE,CANNED,CRUSHED
19-3/4 lbs
2 gal 1 qts
JUICE,PINEAPPLE,CANNED,UNSWEETENED
6-1/3 lbs
2 qts 3-1/2 cup
SOY SAUCE
12-2/3 oz
1-1/4 cup
SUGAR,GRANULATED
6-1/8 oz
3/4 cup 2 tbsp
Method
1 Wash chicken pieces thoroughly under cold running water. Drain well. Remove excess fat.
2 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
3 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold at 140 F. or higher for use in Step 5.
4 Combine pineapple, pineapple juice, soy sauce, and sugar. Bring to a boil. Cover, reduce heat; simmer for 5 minutes.
5 Transfer chicken to steam table pans. Pour 2 quart sauce evenly over chicken in each pan.
6 CCP: Hold for service at 140 F. or higher. Serve with 1/4 cup sauce.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/meat_fish_and_poultry/pineapple_chicken_8_pc.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Pieces |
| Calories: | 338 cal |
| Carbohydrates: | 20 g |
| Protein: | 40 g |
| Fat: | 10 g |
| Cholesterol: | 119 mg |
| Sodium: | 317 mg |
| Calcium: | 38 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PC CUT, SKIN REMOVED | 82 lbs | ||
| COOKING SPRAY,NONSTICK | 2-1/8 oz | 1/4 cup 2/3 tbsp | |
| PINEAPPLE,CANNED,CRUSHED | 19-3/4 lbs | 2 gal 1 qts | |
| JUICE,PINEAPPLE,CANNED,UNSWEETENED | 6-1/3 lbs | 2 qts 3-1/2 cup | |
| SOY SAUCE | 12-2/3 oz | 1-1/4 cup | |
| SUGAR,GRANULATED | 6-1/8 oz | 3/4 cup 2 tbsp |
| Method: | |
|
1 Wash chicken pieces thoroughly under cold running water. Drain well. Remove excess fat. 2 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. 3 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher for use in Step 5. 4 Combine pineapple, pineapple juice, soy sauce, and sugar. Bring to a boil. Cover, reduce heat; simmer for 5 minutes. 5 Transfer chicken to steam table pans. Pour 2 quart sauce evenly over chicken in each pan. 6 CCP: Hold for service at 140 F. or higher. Serve with 1/4 cup sauce. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence