Canadian Pizza Magazine

Features In the Kitchen Recipes
Caribbean Jerk Pineapple Pizza

Jerk marinade heats up chicken

March 24, 2008
By Canadian Pizza


Jerk marinade heats up chicken and pineapple recipe.

jerk_imageYield: 2 Pizzas

6 chicken thighs, skinless, boneless
6 oz. jerk marinade, prepared
4 oz. barbecue sauce
4 oz. mango chutney
12 oz. pepper jack cheese, shredded
Fresh frozen mango halves, partially thawed and sliced
1 red onion, sliced
9-10 oz. Dole Tropical Gold Tidbits or pineapple chunks, drained
Pizza crusts
Fresh cilantro, coarsely chopped


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

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

•  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 of the 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 pineapple chunks.

• Bake pizza at 375 F, 20 to 25 minutes, or until crust is golden brown. Cool two to three minutes; garnish with chopped cilantro.

Cut and serve.•