Grilled Barbequed Chicken and Pineapple Pizza

Grilled Barbequed Chicken and Pineapple Pizza

Grilled Barbequed Chicken and Pineapple Pizza
Serve with Romaine Salad with Quick and Easy Vinaigrette-With the warm weather here to stay and not a mosquito in sight, I love to grill pizza on the outside grill. Grilling the crust adds a nice smokiness, and tastes as decadent as fast food but it’s really good whole foods eating!We love this version- a bit more gourmet for the adults, but kid-friendly enough that they’ll ask for another slice, or two.
    Servings
    5-6people
    Cook Time
    35-40minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5-6people
    Cook Time
    35-40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup tomato sauce
    • 1tablespoon oyster sauce
    • 3tablespoon rice wine vinegar
    • 1tablespoon sesame oil
    • 2teaspoon hot sauce
    • 1teaspoon dry mustard
    • 2 rotisserie chicken breast, cut into 1” cubes
    • 2 large pre-baked pizza crust, such as 365 Everyday Value Whole Wheat Organic pizza crust
    • 2tablespoon olive oil
    • 1/2 pineapple, cored, peeled and cut into 2” rings
    • 1 red onion, sliced into 1 inch rings
    • 2cups shredded Mexican blend cheese
    • 1/2cup extra-virgin olive oil
    • 1/4cup balsamic vinegar
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • juice of 1/2 lemon
    • 1 bunch romaine lettuce, washed and torn into pieces
    • 1/4cup grated parmesan cheese, found in deli or refrigerated section
    • 1/2cup fresh cilantro, chopped
    Instructions
    1. Preheat grill to medium-high heat.
    2. Combine the tomato sauce and next 5 ingredients(through dry mustard)in a small bowl. Toss ¼ cup barbeque sauce with the chicken. Set aside.
    3. Lightly brush 1 side of each crust with olive oil.
    4. Place pizza crusts, oil side down, on grill rack and grill for 3-4 minutes, until slightly brown and crispy. Transfer each pizza, grill side down, to a pizza stone, pan or baking sheet.
    5. If your grill has room, grill pineapple and red onion rings at the same time as the crust, turning once to grill other side. If not, grill pineapple and onions. Coarsely chop grilled pineapple and onions. Set aside.
    6. Spread ½ cup barbeque sauce on each crust followed by ¾ - 1 cup cheese each pizza. Evenly divide the chicken, pineapple, and onion between the two pizzas.
    7. Place pizza stones or pans on grill rack, close lid, and grill for 10-12 minutes, until cheese gets slightly bubbly and lightly browned.
    8. While pizza bakes, combine ½ cup olive oil with the following 4 ingredients (through lemon juice) in a small jar with lid. Shake until well combined.
    9. Place romaine lettuce in a large bowl, add ½ cup of the dressing and parmesan cheese; toss to combine. Save any remaining dressing for another time.
    10. Remove pizza from oven, sprinkle ¼ cup cilantro each evenly over pizzas, let sit for 5 minutes, cut into slices and serve with romaine salad.
    Recipe Notes

    This recipe makes 2 pizzas, either just enough for a very hungry family of 4 or 5 or you’ll be lucky enough to have leftovers for lunch. If you prefer to cook only one pizza, just cut the ingredients in half.

    My version of barbeque sauce is a slightly tangy, tomato-based sauce with an unexpected Asian influence. My daughter prefers it to a typical barbeque sauce. If you feel you’d rather use your favorite bbq sauce, by all means try it out. It’s delicious, but expect a more pronounced barbeque flavor.

    You could easily make this vegetarian by eliminating the chicken.

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