Hawaiian Turkey Sausage & Rice Bowl

Hawaiian Turkey Sausage & Rice Bowl

1 Bowl

Serving Size

Ingredients Show More

Ingredient

50 Portions

100 Portions

Note: Rice grown in the US is high quality and should not be rinsed so as to maintain nutrient values. Cooking times may vary from oven to oven. It is always best to conduct a test run for the first time.
Pineapple Yield Study: 1.36 yield factor used for pineapple shrinkage during cooking.

Butterball All Natural Breakfast Sausage Links, chopped

50 Portions 8 lbs. 13 oz. (200 ea.)

100 Portions 17 lbs. 10 oz. (400 ea.)

Pineapple chunks in their own juice, canned, drained, juice reserved

50 Portions 4 ¼ #10 cans

100 Portions 8 ⅜ #10 cans

Pepper-onion blend, no salt added, frozen

50 Portions 6 ½ lbs.

100 Portions 13 lbs.

Nonstick cooking spray

50 Portions 1 spray

100 Portions 1 spray

Long grain parboiled brown rice, dry (2 oz. eq per serving)

50 Portions 6 lbs. 4 oz. (3 ½ qts. ⅔ cup)

100 Portions 13 lbs. (1 gal. 2 qts. 2 ⅓ cups)

Water, hot

50 Portions 200 fl. oz. (1 gal. 2 qts. 1 cup)

100 Portions 400 fl. oz. (3 gals. 2 cups)

Reserved pineapple juice

50 Portions 2 qts.

100 Portions 1 gal.

Chicken broth, low sodium

50 Portions 1 qt. 2 cups

100 Portions 3 qts.

Soy sauce, low sodium

50 Portions 2 cups

100 Portions 1 qt.

Granulated garlic

50 Portions 2 tbsp.

100 Portions ¼ cup

Ginger, ground, dry

50 Portions 2 tbsp.

100 Portions ¼ cup

Cornstarch

50 Portions 1 cup

100 Portions 2 cups

Directions Show More

  1. Thaw sausage links and pepper-onion blend in the refrigerator one to two days before use.
  2. Prepare sausage by cutting into rounds using a pastry scraper or knife.
  3. Preheat oven to 350° F. Roast sausage on sheet pans in a single layer for 8-10 minutes.
  4. Place pepper-onion blend in a steamtable pan and cover. Steam for 15-20 minutes.
  5. Place drained pineapple in a steamtable pan and cover. Steam for 15-20 minutes.
  6. To cook rice, preheat oven to 350 ̊ F. For 100 servings, spray 12” x 20” x 4” hotel/steamtable pan with cooking spray. Place rice and hot water in pan. Stir to combine and cover tightly with foil. Bake for 1 hour or until water is absorbed.
  7. To prepare pineapple teriyaki sauce, whisk 1 qt. of reserved room temperature pineapple juice with cornstarch. Set aside. Place remaining 3 qts. pineapple juice, chicken broth, soy sauce, granulated garlic, ginger, and vegetable oil into a pot. Whisk to combine. Slowly whisk in pineapple cornstarch mixture. Bring to a boil until nectar thick. Whisk often.
    Note: This process may be done in the oven at 400° F. Heat sauce, slowly whisk in pineapple-cornstarch mixture. Heat for 5 minutes, remove from the oven and whisk. Repeat as many times as needed until sauce thickens. Hold for service.
  8. To serve, place #8 scoop (1 cup) rice in 2 lb. serving boat. Top with 4 oz. packed spoodle (2.8 oz. weight) chopped sausage links, 4 oz. spoodle (½ cup) pineapple, and 2 oz. spoodle (¼ cup) pepper-onion blend. Top with #16 scoop (¼ cup) pineapple teriyaki sauce.

CCP: Hold thawed sausage links and pepper-onion blend at 41° F or lower. Heat sausage to 165° F or higher for 15 seconds and hold at 140° F or higher. Heat pepper-onion blend to 140° F for at least 15 seconds and hold at 140° F or higher. Hold cooked rice and pineapple teriyaki sauce at 140° F or higher.

Nutrients per Serving Show More

Calories 479 kcal

Saturated Fat 4 g

Trans Fat 0 g

Total Fat 14 g

Cholesterol 60 mg

Calcium 5 mg

Total Dietary Fiber 5 g

Iron 9 mg

Sodium 721 mg

Potassium 0 g

Sugars 22 g

Carbohydrate 72 g

Vitamin A 0 IU

Vitamin C 15 mg

Protein 20 g

Component

Meat/Meat Alt 2 oz. eq.

Grain 2 oz. eq.

Fruit ½ cup(s)

Vegetable ¼ cups(s)

Milk 0 cup(s)

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