Teriyaki Chicken & Pineapple Pizza w/Cilantro


  • 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)


  • 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