This pizza has a spicy flavor from the jerk seasoning with the sweet pineapple and papaya, which makes it a Caribbean dish.
6 boneless, skinless chicken thighs3/4 cup (6 oz.) prepared jerk marinade
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.
1/2 cup (4 oz.) barbecue sauce1/2 cup (4 oz.) mango chutney
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.
3 cups (12 oz.) pepper jack cheese, shredded2 ready made pizza crusts
Spoon one half the sauce over each pizza crust. Spread half the cheese over each pizza.
1 DOLE Papaya1 small DOLE Red Onion, sliced1 can (20 oz.) DOLE Pineapple Chunks or Pineapple Tidbits, drained
Slice chicken. Top each pizza with sliced chicken, papaya,, red onion and pineapple chunks.
1/2 cup fresh DOLE Cilantro, coarsely chopped
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.
Explore the wide variety of career opportunities that we offer!