Teriyaki Chicken & Pineapple Pizza w/Cilantro
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
