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Sriracha Pineapple Chicken pizza

Sriracha Chicken & Pineapple Pizza

  • Author: by Serena Ball, RD
  • Yield: 6 pieces 1x


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


  • Your favorite homemade or purchased pizza dough
  • 1 teaspoon Sriracha sauce
  • 1 tablespoon ketchup
  • 1 tablespoon honey
  • 1 tablespoon corn or canola oil
  • 1 large red bell pepper, cored and sliced in strips
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh ginger
  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch-thick slices
  • 1 1/2 cup fresh sliced pineapple (or canned pineapple rings cut into 1/4ths)
  • 1/2 cup shredded sharp Cheddar cheese (I used Cabot Vermont Sharp Cheddar) or mozzarella cheese


  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!)