Title: Pineapple Chicken
Categories:
Yield: 100 Servings

82 lb CHICKEN;WHOLE FZ
3 5/8 lb PINEAPPLE CHUNK #10
5 3/4 c JUICE; PINEAPPLE #3
3 1/2 lb FLOUR GEN PURPOSE 10LB
1/4 lb SUGAR; GRANULATED 10 LB
1 c SOY SAUCE

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 365 F. DEEP
FAT
350 F. OVEN

1. WASH CHICKEN PIECES THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN FLOUR; SHAKE OFF EXCESS.

3. FRY IN DEEP FAT 5 MINUTES.

4. PLACE CHICKEN, SKIN SIDE UP, IN PANS.

5. COMBINE SOY SAUCE, PINEAPPLE, SUGAR AND PINEAPPLE JUICE; SPREAD 2 1/2
QT OVER TOP OF CHICKEN IN EACH PAN. COVER PANS.

6. BAKE 1 1/4 HOURS OR UNTIL DONE (180 F.).

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR
UNTIL DONE (180 F.) ON HIGH FAN WITH OPEN VENT.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L15700

SERVING SIZE: 2 PIECES (

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.