Hawaiian Chicken Coconut Rice Bowl
A tropical-inspired rice bowl featuring tender teriyaki chicken served over coconut-infused brown rice baked with sweet canned fruit cocktail, creating a flavorful and balanced school meal students will love.
Equipment
- mixing bowls
- sheet pans
- 4 inch hotel pan
Ingredients
Chicken
- 12.8 pounds Chicken thighs raw, diced OR frozen, diced
- 3 quarts Teriyaki sauce low-sodium
- ¼ cup Garlic minced
- ¼ cup Ginger minced
Rice
- 6.4 pounds Brown rice
- 3 quarts Coconut milk light
- 3 quarts Vegetable stock low-sodium
- 14 cups Fruit cocktail drained
- 14 cups Carrots shredded
- 14 cups Edamame thawed
Instructions
Chicken
Day before service:
- Toss diced raw chicken with teriyaki sauce, garlic, and ginger.
- Cover and refrigerate overnight at 41℉ or below.
Day of service:
- Spread marinated raw chicken evenly on lined sheet pans in a single even layer.
- Bake at 375°F for 25–30minutes, until chicken reaches 165°F internal temp. CCP: Hot hold at 135°F or above until service. If using cooked diced chicken, heat with sauce in steam table pan or tilt skillet until 165°F
Rice
- Preheat oven to 350°F.
- Combine rice, milk, stock, and fruit cocktail in a greased full 4 inch hotel pan. Lightly fold until well combined.
- Cover tightly with parchment and foil and bake for 45-55 minutes, until the liquid is absorbed and rice is tender.● Rotate pans if needed halfway through.
- Let sit for 10 minutes, then fluff with a spatula.
- Lightly steam carrots and edamame 3 to 5 minutes until temperature reaches 135°F or higher.
Bowl Assembly
- In a bowl or tray compartment, layer:● 1 cup coconut brown rice (#4 disher)● ½ cup teriyaki chicken(#8 disher)● ¼ cup shredded carrots(#16 disher)● ¼ cup edamame (#16 disher)
Nutrition
Serving: 1bowlCalories: 644kcalCarbohydrates: 97.5gProtein: 33.5gFat: 12.8gSaturated Fat: 5.2gCholesterol: 91.4mgSodium: 693.7mgFiber: 5.7gSugar: 45.2g
Tried this recipe?Let us know how it was!
