Blueberry Chicken Teriyaki Bowl

Portions: 240 servings (2 oz of chicken per serving)
Order ingredients from blueberries - U.S. Highbush Blueberry Council


  • 22 lbs of fresh blueberries
  • 30 lbs of grilled/sliced chicken
  • 1⁄8 cup of kosher salt
  • 1 tablespoon of pepper
  • 1 gallon of teriyaki sauce
  • 6 oz of black sesame seeds
  • 14 lbs of dry brown rice
  • 8 #10 cans of pineapple, canned in juice, drained
  • 10 lbs of fresh, largely diced red pepper
  • 5 lbs of fresh, thinly sliced onion
  • 15 lbs of fresh, sliced mushrooms
  • 20 lbs of frozen crinkle cut carrots
  • 20 lbs of fresh bite-sized broccoli
  • 1 cup of oil

Blueberry Teriyaki Sauce Ingredients

  • 2 pints of fresh or frozen blueberries
  • 4 cups of low sodium soy sauce
  • 8 cups of room temperature water
  • 4 tablespoons of ground ginger
  • 2 tablespoons of garlic powder
  • 3 cups of brown sugar
  • 1 cup of cornstarch
  • 3 cups of cold pineapple juice


  • Wash and dry blueberries; keep cold for service
  • Divide chicken into 8, 4-inch deep hotel pans
  • Heat chicken using manufacturer’s directions; keep hot
  • Cook rice using manufacturer’s directions; keep hot
  • Reserve pineapple juice for sauce recipe
  • Combine pineapple and cut vegetables (approx. ¾-inch pieces) in a large bowl; toss with oil, salt and pepper
  • Using 8 sheet pans, spread vegetables mixture evenly and roast at 375 F for 10-15 minutes; keep hot
  • Add 2 cups of teriyaki sauce to each pan of chicken and stir to combine; keep hot
  • Transfer hot vegetables to warm hotel pans, cover and keep hot
  • At time of service, place ½ cup rice in bottom of food tray/bowl, top with 1 cup vegetable blend and 2 oz of teriyaki chicken; sprinkle with sesame seeds
  • Serve ¼ cup blueberries on the side
  • HACCP CCP: Heat all poultry to 165 F; hold all hot food at or above 140 F
  • Note: the cooking time should be decreased if the vegetables are cut smaller; the cooking time should be increased if vegetables are cut larger

Blueberry Teriyaki Sauce Instructions

  • In a 2-gallon stock pot, combine blueberries, soy sauce, water, ginger and brown sugar
  • Cook mixture over medium high heat, stir occasionally and bring to a boil
  • Combine cornstarch and cold pineapple juice in a separate bowl; stir until smooth to make a slurry
  • Combine cornstarch/pineapple juice slurry into hot sauce
  • Return to a boil (sauce will thicken completely at a boil); keep hot for service
  • HACCP CCP: Hold sauce at or above 140 F

About This Recipe

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