Hawaiian BBQ Chicken Bowl
Ingredients
- 12 lb Cooked diced or pulled chicken
- 2 qt Barbecue sauce
- 2 cups Reserved pineapple juice or fruit juice
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tbsp Smoked paprika
- 1 #10 Del Monte diced peaches, drained
- 1 #10 Del Monte pineapple tidbits/chunks, drained
- 12.5 lb Cooked brown or whole-grain rice
- 5 lb Bell pepper strips
- 3 lb Sliced onions
- 2 tbsp Vegetable oil
- As needed Optional sliced green onion
Instructions
- Preheat oven to 350°F.
- Combine cooked chicken, barbecue sauce, reserved fruit juice, garlic powder, onion powder, and smoked paprika.
- Transfer to hotel pans, cover, and heat to 165°F.
- Toss peppers and onions with oil; roast or sauté until tender while maintaining color.
- Drain peaches and pineapple well.
- Fold fruit into chicken just before service, or hold separately and add during assembly for a brighter presentation.
- Hold hot chicken, vegetables, and rice at 135°F or above until service.
- Service: how to serve menu item (include smallware where applicable) For each bowl, portion rice, add 3-4 oz barbecue chicken, add roasted peppers and onions, and top with peaches and pineapple. Garnish with sliced green onion if desired. Use district-approved serving utensils and final standardized portions.
- Chef Tips: Keep fruit separate until assembly for brighter color and better texture. The fruit adds sweetness and acidity that balance the smoky barbecue flavor. Adjust vegetables or sauce profile to fit available products.
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