Caribbean Jerk Pineapple Pizza



  • 6 boneless, skinless chicken thighs
  • 3/4 c. (6 oz.) prepared jerk
  • marinade
  • 1/2 c. (4 oz.) barbecue sauce
  • 1/2 c. (4 oz.) mango chutney
  • 3 c. (12 oz.) pepper jack cheese, shredded
  • 1 DOLE Papaya or 2 Fresh Frozen
  • Mango halves, partially thawed, sliced
  • 1 small DOLE Red Onion, sliced
  • 1 can (20 oz.) DOLE Pineapple Chunks or Pineapple Tidbits, drained
  • 2 ready made pizza crusts
  • 1/2 c. fresh DOLE Cilantro, coarsely chopped


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

Bake chicken in 12×8-inch baking dish, sprayed with nonstick cooking spray, at 350 F., 25 minutes or until chicken reaches internal temperature of 165F.

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

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

Bake pizza at 375 F., 20 to 25 minutes or until crust is golden brown. Cool 2 to 3 minutes; garnish with chopped cilantro. Cut and serve.

Additional Information

Category: Pizza
Recipe Source: Manufacturers Pizza
Submitted By: Dole