Caribbean Jerk Pineapple Pizza

Caribbean Jerk Pineapple Pizza This pizza has a spicy flavor from the jerk seasoning with the sweet pineapple and papaya, which makes it a Caribbean dish. Entree/Main Dish Caribbean Jerk Pineapple Pizza Caribbean Jerk Pineapple Pizza thumbnail Preparation Time: 20 minutes Total time: 5 hours 2 Servings Ingredients: 6 boneless, skinless chicken thighs, 3/4 cup (6 oz.) prepared jerk marinade, 1/2 cup (4 oz.) barbecue sauce, 1/2 cup (4 oz) mango chutney, 3 cups (12 oz.) pepper jack cheese, shredded, 1 DOLE® Papaya, 1 small DOLE Red Onion, sliced, 1 can (20 oz.) DOLE Pineapple Chunks in Juice, 2 ready made pizza crusts, 1/2 cup fresh DOLE Cilantro, coarsely chopped, Instructions: Step 1: Marinate chicken thighs in jerk marinade in refrigerator, four hours or overnight.  Remove from marinade; discard marinade. Step 2: 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.

Step 3: 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.
Step 4: Spoon one half the sauce over each pizza crust.  Spread half the cheese over each pizza. Step 5: Slice chicken.  Top each pizza with sliced chicken, papaya,, red onion and pineapple chunks.

Step 6: 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.

Prep Time 20 minutes
Total Time 5 hours
Difficulty 2.0 Medium
Calories Per Servings 360 Calories
Servings 2
Nutrition facts Nutrition facts

About

This pizza has a spicy flavor from the jerk seasoning with the sweet pineapple and papaya, which makes it a Caribbean dish.

Ingredients 10

Ingredients

boneless, skinless chicken thighs
3/4 cup (6 oz.) prepared jerk marinade
1/2 cup (4 oz.) barbecue sauce
1/2 cup (4 oz) mango chutney
3 cups (12 oz.) pepper jack cheese, shredded
DOLE® Papaya
1 small DOLE Red Onion, sliced
1 can (20 oz.) DOLE Pineapple Chunks in Juice
ready made pizza crusts
1/2 cup fresh DOLE Cilantro, coarsely chopped

Steps

STEP1
Ingredients

6 boneless, skinless chicken thighs
3/4 cup (6 oz.) prepared jerk marinade

Direction

Marinate chicken thighs in jerk marinade in refrigerator, four hours or overnight.  Remove from marinade; discard marinade.

STEP2

Direction

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.

STEP3
Ingredients

1/2 cup (4 oz.) barbecue sauce
1/2 cup (4 oz.) mango chutney

Direction

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.

STEP4
Ingredients

3 cups  (12 oz.) pepper jack cheese, shredded
2 ready made pizza crusts

Direction

Spoon one half the sauce over each pizza crust.  Spread half the cheese over each pizza.

STEP5
Ingredients

1 DOLE Papaya
1 small DOLE Red Onion, sliced
1 can (20 oz.) DOLE Pineapple Chunks or Pineapple Tidbits, drained

Direction

Slice chicken.  Top each pizza with sliced chicken, papaya,, red onion and pineapple chunks.

STEP6
Ingredients

1/2 cup fresh DOLE Cilantro, coarsely chopped

Direction

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.

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