We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

20 min

total time icon

Total Time

5 hrs

calories icon

Calories per serving

360

servings icon

Servings

2

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 ready made pizza crusts
  • 1/2 cup fresh DOLE Cilantro, coarsely chopped
Directions
  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.