Hawaiian Bowl

By Evann R. and Korinne M. from Faye Wright Elementary, Salem, Oregon.


Served up front and center of the plate! This sweet and salty dish is the best of quinoa, teriyaki chicken and pinneapple.  Aloha! 

Nutrition Facts

Serving size: 1 cup

From Fat15.42%
From Saturated Fat1.75%
From Sugar6.5%


Ingredient 6 servings 50 servings
Chicken, Diced12 oz6 lb 4 oz
Soy Sauce, low sodium3 oz1pt 9 oz
Pineapple Juice5 oz1 qt 10 oz
Garlic Powder2 tsp5 TBSP
Quinoa, cooked6 cup50 cups
Green Onions, chopped1/2 cup4 1/8 cup
Carrots, raw, shredded1/4 cup2 cups
Pineapple, canned, tidbits, drained1/2 cup4 1/8 cup

  1. Make 1 cup marinade with 5 oz pineapple juice and 3 oz soy sauce.

  2. Marinate chicken overnight in half (4 oz) of marinade. Save remainder for step 5.

  3. Bake chicken at 350 degrees F until chicken reaches internal temp of 165 degrees F.

  4. Boil 4 cups water and then add 2 cups qunioa. Cook for 15 minutes.

  5. Combine cooked quinoa, green onions, carrots and 4 oz marinade left over from step 1.

  6. Serve 1 cup quinoa mixture and top with 2 oz chicken.

**** For 50 servings, use larger ingredient amounts.