Caribbean Jerk Pineapple Pizza

Quick Info

Dinner, Snack/Appetizer Vegetable Under 15 min 8+


Caribbean Jerk Pineapple Pizza


  • 6 each Chicken thighs, skinless, boneless
  • 3/4 cup Jerk marinade
  • 1/2 cup Barbecue sauce
  • 1/2 cup Mango chutney
  • 3 cups Pepper jack cheese, shredded
  • 2 each DOLE® Frozen Mango Halves, partially thawed and sliced
  • 1 each DOLE Red Onion, sliced
  • 1-3/4 cups DOLE® Frozen Tropical Gold™ Pineapple Chunks, partially thawed
  • 2 each Pizza crusts, ready made
  • 1/2 cup Fresh cilantro, coarsely chopped


Marinate chicken thighs in jerk marinade in refrigerator, 4 hours or overnight. Remove from marinade; discard marinade. Bake chicken in 12x8-inch baking dish, sprayed with cooking spray, at 350ºF., 25 minutes or until chicken reaches internal temperature of 165ºF. 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. Spoon one half sauce over each pizza crust. Spread half the cheese over each pizza. Slice chicken. Top each pizza with sliced chicken, mango slices, red onion and DOLE® Frozen Tropical Gold™ Pineapple Chunks. Bake pizza at 375ºF., 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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