1. Thaw sausage links and pepper-onion blend in the refrigerator one to two days before use.
2. Prepare sausage by cutting into rounds using a pastry scraper or knife.
3. Preheat oven to 350° F. Roast sausage on sheet pans in a single layer for 8-10 minutes.
4. Place pepper-onion blend in a steamtable pan and cover. Steam for 15-20 minutes.
5. Place drained pineapple in a steamtable pan and cover. Steam for 15-20 minutes.
6. To cook rice, preheat oven to 350 ̊ F. For 100 servings, spray 12” x 20” x 4” hotel/steamtable pan with cooking spray. Place rice and hot water in pan. Stir to combine and cover tightly with foil. Bake for 1 hour or until water is absorbed.
7. To prepare pineapple teriyaki sauce, whisk 1 qt. of reserved room temperature pineapple juice with cornstarch. Set aside. Place remaining 3 qts. pineapple juice, chicken broth, soy sauce, granulated garlic, ginger, and vegetable oil into a pot. Whisk to combine. Slowly whisk in pineapple cornstarch mixture. Bring to a boil until nectar thick. Whisk often.
   Note: This process may be done in the oven at 400° F. Heat sauce, slowly whisk in pineapple-cornstarch mixture. Heat for 5 minutes, remove from the oven and whisk. Repeat as many times as needed until sauce thickens. Hold for service.
8. To serve, place #8 scoop (1 cup) rice in 2 lb. serving boat. Top with 4 oz. packed spoodle (2.8 oz. weight) chopped sausage links, 4 oz. spoodle (½ cup) pineapple, and 2 oz. spoodle (¼ cup) pepper-onion blend. Top with #16 scoop (¼ cup) pineapple teriyaki sauce.

CCP: Hold thawed sausage links and pepper-onion blend at 41° F or lower. Heat sausage to 165° F or higher for 15 seconds and hold at 140° F or higher. Heat pepper-onion blend to 140° F for at least 15 seconds and hold at 140° F or higher. Hold cooked rice and pineapple teriyaki sauce at 140° F or higher.