Teriyaki Chicken Pizza Recipes

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JOHNSONVILLE FLAME GRILLED TERIYAKI CHICKEN PIZZA



Johnsonville Flame Grilled Teriyaki Chicken Pizza image

Pizza hits the sweet spot with some help from Johnsonville Flame Grilled Teriyaki Glazed Chicken Breast! This pizza is bursting with flavor with delicious pineapple, green pepper, red onion and mozzarella cheese.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 1h

Yield 4

Number Of Ingredients 9

1 (9 ounce) package Johnsonville® Flame Grilled Teriyaki Chicken Breasts, diced
1 (8 ounce) can pineapple tidbits, drained
⅓ cup sliced red onion
½ cup green bell pepper, cut into 1/2-inch chunks
¼ cup teriyaki sauce
1 ½ cups shredded mozzarella, divided
1 (12 inch) thin Boboli® pizza crust
¼ cup sliced green onion
2 tablespoons Additional teriyaki sauce

Steps:

  • In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
  • Bake for 15 to 20 minutes or until cheese is melted.
  • Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

Nutrition Facts : Calories 552.4 calories, Carbohydrate 71 g, Cholesterol 72.6 mg, Fat 13.8 g, Fiber 3.1 g, Protein 40 g, SaturatedFat 6.3 g, Sodium 2337.2 mg, Sugar 15.4 g

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY



Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry image

No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon Sriracha sauce
3 boneless skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups 1-inch cubes fresh pineapple
2 medium carrots, cut diagonally into 1/2-inch slices
1 medium red bell pepper, thinly sliced
1 teaspoon sesame seed
3 green onions, thinly sliced

Steps:

  • Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
  • Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g

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