Sunrise Caribbean Pineapple Crisp - K-12 Foodservice

Sunrise Caribbean Pineapple Crisp - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus but can be used across different segments.

InHarvest Products Used


Yield: 12 servings

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

  • 6 oz.    InHarvest Sunrise Blend with Quinoa Flakes®
  • 12 c.    pineapple tidbits, canned, drained, juice reserved
  • 1 T.    allspice, ground
  • ¼ c.    flour
  • ½ T.    kosher salt
  • 6 c.    reserved juice (supplement with apple juice if needed)
  • 9 oz.    rolled oats
  • ¼ c.    brown sugar
  • ¼ 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. In a half hotel pan, spread the fruit mixture out evenly.
  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: 348 cal., 8 g pro., 70 g carb., 6 g fiber, 7 g fat (Note: Nutrition analysis will vary depending on the type of canned fruit used. This recipe uses fruit packed in juice.