Name: Pineapple Chicken
Ingredients: 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

The more people engage in activities which their consciences warn them against, the more they become blinded to the truth, cannot see the dangers, and therefore perceive themselves to be “free” though they are deceived. Conversely, the evidence of a clear and maturing conscience is simply humility, submissiveness, and obedience (1 Peter 2:16-19; 3:16-17). Where these are absent it is a given that one’s conscience may “feel” free but is simply suppressed.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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