A black plate with broccoli, strawberries, and a serving of chicken stir-fry with rice and vegetables on a wooden table.

Pineapple Teriyaki Chicken

Serves 100 portions

About

Recipe HAACP Process: #2 Same Day Service By Chef Joe Urban of School Food Rocks

Ingredients

3 1/4 Cups Kikkoman® Less Sodium Teriyaki Glaze

1 Cup Kikkoman® Sushi Sauce (Unagi Tare)

3/4 Cup Pineapple Juice

14 LB Chicken Breast Strips, Grilled Precooked

Directions

1. Preheat oven to 375 degrees.
2. Prepare the workstation by cleaning and sanitizing all areas.
3. Gather all ingredients for preparation.
4. In a large mixing bowl, combine Kikkoman® Less Sodium Teriyaki Glaze, Kikkoman® Sushi Sauce, and Pineapple Juice. Mix thoroughly to create Pineapple Teriyaki Sauce.
5. Divide Chicken Breast Strips evenly into 2” hotel pans.
6. Pour Pineapple Teriyaki Sauce equally over pans of chicken, stir well to combine sauce and chicken.
7. Bake Pineapple Teriyaki Chicken in oven for 12-15 minutes, until product reaches an internal temperature of 165 degrees for 15 seconds.
8. Cover and place in warmer maintaining an internal temperature of 140-150 degrees.

TAGGED IN:

Poultry (80)Entrees (268)Foodservice Recipes (111)Teriyaki Sauces (42)
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Products in Recipe

A 5 lb 4 oz bottle of Kikkoman Sushi Sauce Unagi Tare with an image of eel sushi on the label.

Sushi Sauce

A 5.16 lb jug of Kikkoman Less Sodium Teriyaki Glaze with a red cap and label stating 65% less sodium and no preservatives added.

Less Sodium No Preservatives Added Teriyaki Glaze

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