Teriyaki Chicken and Pineapple Pizza


  • 1 (15ounce) can pineapple chunks- drained
  • 2 skinless, boneless chicken breast halves-cut into bite- size pieces
  • 2 (10 ounce) cans refrigerated pizza crust dough
  • ¾ cup Keli’s Hawaiian Ginger-Garlic Teriyaki Glaze (reserve ¼ cup for chicken)
  • 1 cup pizza or spaghetti sauce
  • 1 cup shredded Mozzarella cheese


  • 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 Teriyaki Glaze 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, and pineapple chunks.
  • Drizzle Keli’s Hawaiian Teriyaki Glaze over top.
  • Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.

Serves: 4