Sunrise Caribbean Pineapple Crisp (2 lbs.) - K-12 Foodservice

Sunrise Caribbean Pineapple Crisp (2 lbs.) - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 64 servings

Each 8-oz. spoodle portion (approx. 11 oz. by weight) provides 1¼ oz. equivalent grain, 1 cup fruit

  • 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®
  • 16 qts. pineapple tidbits, canned, drained, juice reserved
  • ⅓ c. allspice, ground
  • 1⅓ c. flour
  • 2⅔ T. kosher salt 
  • 8 qts. reserved juice (supplement with apple juice if needed)
  • 3 lbs. rolled oats
  • 1⅓ c. brown sugar
  • 1⅓ c. canola oil


  1. In a large bowl, mix InHarvest Sunrise Blend with Quinoa Flakes with the pineapple, allspice, flour, salt and reserved juice. Combine thoroughly.
  2. In a separate bowl, combine the oats, brown sugar and oil.
  3. Spread the fruit mixture out evenly into half hotel pans.
  4. Sprinkle the oat topping over the fruit mixture to cover.
  5. Bake in a 350°F convection oven for 1 hour or until the top is browned and the filling is bubbling and caramelized.

Nutrition Facts
Per serving: 359 cal., 8 g pro., 71 g carb., 6 g fiber, 6 g fat (<1 g sat. fat), 0 mg chol., 239 mg sod., 43 g sugar

Note: Nutrition analysis will vary depending on the type of canned fruit used. This recipe uses fruit packed in juice.