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Montego Bay Chicken Drums

INGREDIENTS:600 Tyson Fully Cooked Crazy Chipotle Drums, frozen, (approximately 10 cases)
8 fresh pineapples, whole, trimmed and cored, commercially prepared

Pineapple Curry Dipping Sauce:
¾ cup curry powder, ground
2 15-oz. cans Coco Lopez Cream of Coconut, commercially prepared
2 ¾ gallons pineapple sweet & sour sauce, commercially prepared
1 quart lime juice, freshDIRECTIONS:Place chicken on foil-lined sheet pans. Heat in preheated conventional oven at 350°F for 35-45 minutes. Or heat in a preheated convection oven at 325°F for 20 to 25 minutes, or until fully heated. Remove from oven. Reserve.

Cut each pineapple in half and slice into 3/8-inch thick slices. Grill over high heat for 3 to 4 minutes on each side, or until light golden brown. Layer pineapple slices in steam table pans. Layer reserved chicken drums over pineapple slices. Cover and keep warm above 140°F.

For pineapple curry dipping sauce:
Combine curry and coconut cream in large bowl. Whisk to blend. Add sweet & sour sauce and lime juice. Stir to blend.

To assemble each serving:
Portion ¼ cup (2 oz.) sauce into eachof 200 portion control (PC) containers. Cover and chill to hold.

To serve:
Portion 3 warm Chipotle Drums, 1 grilled pineapple slice and 1 chillled PC container pineapple curry dipping sauce on each plate.SERVINGS:200 servings

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