BBQ CHICKEN-PINEAPPLE PIZZA
Try out some tropical tastes tonight with our BBQ Chicken-Pineapple Pizza recipe. Sweet, smoky and cheesy, there's a whole lot to love about our BBQ Chicken-Pineapple Pizza. Our BBQ Chicken-Pineapple Pizza recipe is ready to become a regular at your table.
Provided by My Food and Family
Categories Home
Time 43m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done. Cool slightly.
- Spread pizza crust with barbecue sauce; top with chicken, pineapple and onions. Sprinkle with cheese. Place crust directly on middle oven rack.
- Bake 15 to 18 min. or until cheese is melted and edge of crust is golden brown.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 9 g, Protein 24 g
GRILLED BBQ CHICKEN AND PINEAPPLE
Easy chicken and pineapple recipe for the grill.
Provided by JWynne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade.
- Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 397.4 calories, Carbohydrate 54.4 g, Cholesterol 64.6 mg, Fat 8 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 3272.3 mg, Sugar 41.4 g
BARBECUE PINEAPPLE CHICKEN PIZZA POCKETS
Why buy store-bought when you can whip up your own lunch-box-friendly pizza pockets made with Bisquick, shredded chicken, barbecue sauce and canned pineapple.
Provided by Sarah Caron
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
- In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
- Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
- In small bowl, stir together barbecue sauce and chicken. Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 tablespoon pineapple and 1 tablespoon cheese. Fold over, and pinch edges to seal.
- Bake 15 to 20 minutes or until golden.
- Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.
Nutrition Facts : ServingSize 1 Serving
BBQ PINEAPPLE FLATBREAD PIZZAS
Vegetarian spin on BBQ chicken pizza.
Provided by davekippen
Categories Main Dish Recipes Pizza Recipes
Time 1h30m
Yield 2
Number Of Ingredients 10
Steps:
- Place 1/4 of the chopped red onion in a small bowl and add vinegar to cover. Let soak to quick-pickled, about 1 hour.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
- Heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until softened and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Add pineapple and cook until heated through, 2 to 3 minutes. Remove from heat.
- While onion is cooking, place green pepper cut-sides down onto the prepared baking sheet. Broil until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove from the oven, turn off the broiler, and preheat the oven to 450 degrees F (230 degrees C).
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Replace the aluminum foil with a fresh sheet. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and chop into bite-sized pieces.
- Brush both sides of each flatbread with the remaining olive oil and place on the prepared baking sheet. Brush with barbeque sauce and top with onion-pineapple mixture, roasted peppers, Monterey Jack cheese, mozzarella cheese, and cilantro.
- Bake in the preheated oven until crust is crispy and cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 73.6 g, Cholesterol 59.3 mg, Fat 31.1 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 13.6 g, Sodium 945.1 mg, Sugar 30.3 g
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