Caribbean Jerk Pineapple Pizza
This pizza has combines the spicy flavor of jerk seasoning with sweet pineapple and papaya.
Ingredients
6 boneless skinless chicken thighs
¾ cup (6 oz.) prepared jerk marinade
½ cup (4 oz.) barbecue sauce
½ cup (4 oz) mango chutney
2 ready made pizza crusts
3 cups (12 oz.) pepper jack cheese shredded
½ cup frozen DOLE Papaya Chunks partially thawed
1 small red onion sliced
1 can (20 oz.) DOLE Pineapple Tidbits or Pineapple Chunks
½ cup fresh cilantro coarsely chopped
Directions
- Marinate chicken thighs in jerk marinade in refrigerator, four hours or overnight. Remove from marinade; discard marinade.
- Bake chicken in 12x8-inch baking dish, sprayed with nonstick cooking spray, at 350º F, 25 minutes or until chicken reaches internal temperature of 165ºF.
- Combine barbecue sauce and mango chutney in small saucepan to make pizza sauce. Simmer 10 minutes over low heat; stirring occasionally. Cool sauce 7 to 10 minutes.
- Spoon half the sauce over each pizza crust. Spread half the cheese over each pizza.
- Slice chicken. Top each pizza with sliced chicken, papaya, red onion and pineapple chunks.
- Bake pizza at 375º F, 20 to 25 minutes or until crust is golden brown. Cool 2 to 3 minutes; garnish with chopped cilantro. Cut and serve.