This Caribbean inspired Skillet Jerk Chicken Pineapple Pizza is sooo good! You won’t want just one slice! All you need is some left over jerk chicken, pre-made pizza dough, cheese, and pineapples. Oven roasted in a skillet for a perfect crust.
I am really excited to share this recipe, made in partnership with Kana.
This may be an unpopular opinion but I’m not the biggest fan of pizza. Or at least not take out pizza. But I love making my own pizza and adding my favorite ingredients to it. So that’s why this jerk chicken pizza is so special. It’s all of my favorite things in an easy one pot dish.
Why a skillet pizza?
Using a skillet helps create a delicious crispy pizza crust. No soggy bottoms here!
For this recipe, I used Kana’s Ultimate Skillet, which is a great size for a personal pizza.
Now for the recipe…
This skillet jerk chicken pizza recipe could not be easier. Start by shredding some leftover jerk chicken. I used my popular Baked Jerk Chicken recipe. Why mess with a good thing?
Next, heat up your cast iron skillet and drizzle in olive oil. Add your pizza dough and stretch it out on the bottom of the pot. You can use a homemade pizza dough or buy store bought pizza dough.
To mimic the flavors in the green seasoning used to season the jerk chicken, I went with a simple basil pesto for the base of the pizza. Then top with mozzarella cheese, jerk chicken, pineapples, and seasoning.
Finish with sliced mozzarella and bake at 500 degrees for 10 minutes.
Want More Kana Recipes?
You can check out my other recipes using Kana products here.
Looking for more delicious recipes? Try:
Spicy Bean and Cheese Quesadillas
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Skillet Jerk Chicken Pineapple Pizza
Ingredients
- 12 ounces store-bought or homemade pizza dough
- 1 cup cooked shredded jerk chicken (jerk seasoning recipe here: https://www.sweetandsorrel.com/baked-jerk-chicken)
- 2 tbsp store-bought or homemade basil pesto
- 1/4 cup fresh pineapple, sliced lengthwise
- 2 tsp seasoning mix (dried thyme, garlic powder, salt and pepper)
- 1/2 cup low-moisture shredded mozzarella cheese
- 1/2 oz fresh sliced mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 500℉.
- Place cast iron skillet in oven on top rack and heat for 1-2 minutes, until hot (I used the 10 inch Milo Ultimate skillet). Remove from the oven. Drizzle olive oil into the skillet, then add pizza dough to the pan. Stretch the dough out until it covers the bottom of the pan, then press upward to push the dough towards the sides of the pan, this will help create a nice crust for the pizza.
- Spoon on the basil pesto, then add the shredded mozzarella cheese.
- Next, add a generous amount of the cooked shredded jerk chicken. Top with fresh slices pineapples and sprinkle on the dry seasoning mix. Finish with the sliced mozzarella.
- Bake for 10 minutes, or until the crust turns golden brown and the cheese starts to bubble. Drizzle with olive oil, then top with microgreens. Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
