Teriyaki Chicken & Pineapple Pizza w/Cilantro

  • By Terry Morrisey

Recipes: Chicken

Ingredients:

  • 1 15oz. can pineapple chunks- drained 2 skinless, boneless chicken breast halves (cut into bite- size pieces)

  • 2 10oz. cans refrigerated pizza crust dough

  • ½ cup pizza sauce

  • ¾ cup Keli’s Hawaiian Ginger-Garlic Teriyaki (reserve ¼ cup for chicken)

  • 1 cup shredded Mozzarella cheese

  • 1 cup crumbled feta

  • ½ cup cilantro (sliced thin)

Directions:

  • Preheat oven to 400 degrees F.

  • Saute chicken in very hot pan, so that the chicken browns just slightly

  • Toss lightly with Keli’s Hawaiian Ginger-Garlic Teriyaki till coated.

  • Roll out pizza dough on a 16 inch pizza pan.

  • Bake dough for approximately 7 minutes, and then remove from pan.

  • Brush dough with thin layer of pizza sauce, and top with mozzarella cheese.

  • Top with the teriyaki chicken pieces, feta and, pineapple chunks.

  • Drizzle Keli’s Hawaiian Teriyaki Baste & Glaze over top.

  • Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.

  • Sprinkle cilantro over top

Serves: 4

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100% Gluten Free Teriyaki Sauce

Lower Sodium And No Preservatives

Perfect for Chicken, Wings, Steak and More 

Tastes Amazing

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