Sriracha Chicken & Pineapple Pizza

Sriracha Pineapple Chicken pizza

Sweet, spicy and garlicky heat makes this chicken and roasted pineapple pizza crazy good.




  1. Heat oven to 400-degrees. In a small bowl, combine Sriracha, ketchup and honey in a small bowl; set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add red pepper; sauté 3 minutes or until tender. Add garlic, ginger and chicken; sauté 6 minutes or until chicken is done. Stir in Sriracha mixture; cook 1 minute, tossing to coat.
  3. Remove chicken and peppers to plate, reserving pan juices in pan. Add pineapple to pan and cook 2 minutes, tossing to coat. Remove pineapple from heat.
  4. Roll out pizza dough and place on baking sheet or heated pizza stone.
  5. Assemble pizza by sprinkling 1/4 cup cheese on unbaked flattened pizza dough. Top with chicken pepper mixture and with pineapple. Sprinkle with remaining 1/2 cup cheese. Bake 20-25 minutes until edges are golden.


Loosely adapted from this Cooking Light recipe Sriracha-Glazed Chicken over Rice. (Notice there is no onions or rice in the current recipe!)