YIELD: 50 servings
50 boneless, skinless chicken breasts
50 canned pineapple slices
1 gal. + 21⁄4 qts. pineapple juice
121⁄2 ozs. green bell peppers, sliced
1 lb., 1⁄2 oz. onions, sliced
1 cup + 1 Tbsp. cornstarch paprika as needed
1. Sprinkle chicken breasts with
paprika and bake at 350ºF until done,
about 20 minutes.
2. Bring pineapple juice to a boil and
thicken with cornstarch mixed with 14⁄ cup
of cold water. Stir until a gravy-like consistency
3. Place chicken breasts in a pan
sprayed with pan coating. Pour thickened
pineapple juice over chicken. Sprinkle
sliced onions, green peppers and pineapple
slices over chicken.
4. Bake at 300ºF for 15-20 minutes
until heated through.
Recipe from Jennifer Lurvey, Assistant Director
of Foodservice, Saint Joseph's Hospital,