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Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving


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Ingredients (10)
  • 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 (10-inch) ready made pizza crusts
  • 1/2 cup fresh DOLE Cilantro, coarsely chopped
  1. Marinate chicken thighs in jerk marinade in refrigerator, four hours or overnight.  Remove from marinade; discard marinade.
  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.
  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.
  4. Spoon one half the sauce over each pizza crust.  Spread half the cheese over each pizza.
  5. Slice chicken.  Top each pizza with sliced chicken, papaya,, red onion and pineapple chunks.
  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.