Fresh Thai Chicken and Rice Salad

Ingredients

• 3¼ pounds brown long grain rice, parboiled, dry
• 3 ¼ quarts water
• 6 ¼ pounds chicken, diced, cooked
• 4 pounds coleslaw mix
• #10 can (106 ounces) pineapple tidbits packed in juice (do not drain)
• 2 cups cilantro, roughly chopped
• 2 cups scallion, cut on bias
• 2 ½ pounds peanut butter, smooth
• 2 ½ cups water
• 1 cup soy sauce, less sodium
• 1 cup brown sugar
• 1 cup lime juice
• ½ cup sesame oil, toasted
• ¼ cup sriracha
• 4 teaspoons ginger, ground
• 2 teaspoons garlic, granulated
• 1 teaspoon cayenne pepper