What the heck is this?
Buckle up, pizza lovers, because we’re about to blow your mind with a pizza that’s going to make you wonder why you ever settled for boring pepperoni. This isn’t just any pizza — this is what happens when your favorite Asian takeout crashes into pizza night and creates something absolutely magical.
We’re talking about perfectly grilled chicken glazed in homemade teriyaki sauce (or store-bought if you’re keeping it real), sweet caramelized onions, juicy pineapple chunks, and a blend of cheeses that’ll make you do that happy cheese-pull thing for your Instagram stories. The teriyaki sauce doubles as both a marinade for the chicken AND the pizza sauce, because we’re efficient like that.
This is the kind of pizza that makes people stop talking mid-bite and just stare at you like you’ve discovered the secret to happiness. It’s sweet, savory, a little smoky from the grill, and absolutely addictive. Plus, it looks so fancy that everyone will think you’ve been secretly taking pizza-making classes, when really you just followed some simple steps and let the flavors do all the work.
Why You’ll Love This Recipe
- Restaurant-quality pizza without the restaurant prices
- Perfect balance of sweet, savory, and smoky flavors
- Grilled chicken adds that amazing charred flavor you can’t get from the oven
- Uses simple ingredients but tastes incredibly sophisticated
- Great for entertaining — people will be talking about this pizza for weeks
- Way better than anything you can get delivered
- Customizable for different taste preferences
- Makes your backyard smell like a gourmet pizza joint
The Good Stuff You’ll Need
For the Teriyaki Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce (divided — save some for the pizza)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Pizza Base:
- 1 lb pizza dough (store-bought is totally fine, or make your own if you’re feeling ambitious)
- 1/4 cup teriyaki sauce (reserved from above)
- 2 tbsp sesame oil (trust me on this)
For the Toppings:
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup provolone cheese, shredded
- 1 medium red onion, thinly sliced
- 1 cup fresh pineapple chunks (canned works too, just drain it well)
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Fresh cilantro for garnish
For the Extra Magic:
- 2 tbsp butter
- 1 tbsp brown sugar
- Sriracha or chili garlic sauce for drizzling (optional but recommended)
Let’s Do This
Step 1: Marinate That Chicken
Season chicken breasts with salt, pepper, and garlic powder. Place in a bowl with 1/4 cup teriyaki sauce and let it marinate for at least 30 minutes (longer is better — up to 4 hours if you’ve got time). Save the remaining teriyaki sauce for the pizza.
Step 2: Prep Your Toppings
While chicken marinates, slice your red onion and bell pepper. In a small skillet, melt butter over medium heat and add the sliced red onion with brown sugar. Cook for 8-10 minutes, stirring occasionally, until the onions are golden and caramelized. Set aside to cool.
Step 3: Grill That Chicken
Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F. Let it rest for 5 minutes, then slice into thin strips. (No grill? No problem — you can cook this in a skillet over medium-high heat.)
Step 4: Pizza Dough Prep
If using store-bought dough, let it come to room temperature for easier stretching. On a floured surface, stretch or roll the dough into a large circle (about 12-14 inches). Don’t stress about making it perfectly round — rustic is charming.
Step 5: Sauce and Base
Mix the reserved teriyaki sauce with sesame oil. Brush this mixture all over the pizza dough, leaving about a 1-inch border for the crust. This is your sauce AND your flavor base, so don’t be shy.
Step 6: Load It Up
Sprinkle half the mozzarella and all the provolone over the sauced dough. Add the grilled chicken strips, caramelized onions, pineapple chunks, and bell pepper slices. Top with the remaining mozzarella.
Step 7: Bake to Perfection
Preheat your oven to 475°F (or as hot as it goes). If you have a pizza stone, use it — if not, a large baking sheet works fine. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots.
Step 8: Finish Like a Pro
Remove from oven and immediately sprinkle with chopped green onions, sesame seeds, and fresh cilantro. Let it cool for just a couple minutes (I know it’s torture), then slice and serve. Drizzle with sriracha if you want some heat.
Serving Suggestions
This pizza is pretty much a complete meal, but if you want to round it out, serve with a simple Asian-inspired salad with sesame dressing or some edamame on the side.
Want to make it a party? Make multiple pizzas with different toppings and let everyone try a slice of each.
Switch It Up
Veggie Version: Skip the chicken and add more vegetables like mushrooms, snap peas, or broccoli.
Spicy Style: Add sliced jalapeños or use spicy teriyaki sauce.
Seafood Twist: Use grilled shrimp instead of chicken (cook for just 2-3 minutes per side).
Different Cheese: Try using fontina, gouda, or even cream cheese for different flavor profiles.
BBQ Fusion: Mix teriyaki with a little BBQ sauce for a sweet and smoky combo.
Cauliflower Crust: Use cauliflower pizza crust for a lower-carb option.
Make-Ahead Tips
You can prep several components ahead of time:
- Marinate the chicken up to 24 hours in advance
- Caramelize the onions up to 2 days ahead and store in the fridge
- Grill the chicken earlier in the day and slice when ready to use
- Prep all toppings and store in separate containers
The assembled pizza is best baked immediately, but you can prep everything and assemble just before baking.
Questions People Actually Ask
Q: Can I use store-bought teriyaki sauce? A: Absolutely! Just look for a good quality one with some thickness to it. Kikkoman or San-J work great.
Q: What if I don’t have a grill? A: No problem! Cook the chicken in a hot skillet with a little oil, or even bake it at 425°F for 20-25 minutes.
Q: Can I make my own pizza dough? A: Of course! But honestly, store-bought dough is perfectly fine and saves tons of time. Use that energy for prepping the toppings instead.
Q: Is pineapple on pizza really okay? A: Listen, pineapple haters are gonna hate, but the sweet-savory combo with teriyaki is actually incredible. Try it once before you judge.
Q: My pizza is soggy in the middle. What went wrong? A: Probably too many wet toppings or the oven wasn’t hot enough. Make sure to drain pineapple well and get that oven screaming hot.
Q: Can I freeze leftover pizza? A: Yes! Wrap slices individually and freeze for up to 3 months. Reheat in a hot oven (not the microwave) for best results.
Print
Grilled Chicken Teriyaki Pizza That’ll Make You Question Every Delivery Order
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
Description
Buckle up, pizza lovers, because we’re about to blow your mind with a pizza that’s going to make you wonder why you ever settled for boring pepperoni. This isn’t just any pizza — this is what happens when your favorite Asian takeout crashes into pizza night and creates something absolutely magical.
We’re talking about perfectly grilled chicken glazed in homemade teriyaki sauce (or store-bought if you’re keeping it real), sweet caramelized onions, juicy pineapple chunks, and a blend of cheeses that’ll make you do that happy cheese-pull thing for your Instagram stories. The teriyaki sauce doubles as both a marinade for the chicken AND the pizza sauce, because we’re efficient like that.
This is the kind of pizza that makes people stop talking mid-bite and just stare at you like you’ve discovered the secret to happiness. It’s sweet, savory, a little smoky from the grill, and absolutely addictive. Plus, it looks so fancy that everyone will think you’ve been secretly taking pizza-making classes, when really you just followed some simple steps and let the flavors do all the work.
Ingredients
For the Teriyaki Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce (divided — save some for the pizza)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Pizza Base:
- 1 lb pizza dough (store-bought is totally fine, or make your own if you’re feeling ambitious)
- 1/4 cup teriyaki sauce (reserved from above)
- 2 tbsp sesame oil (trust me on this)
For the Toppings:
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup provolone cheese, shredded
- 1 medium red onion, thinly sliced
- 1 cup fresh pineapple chunks (canned works too, just drain it well)
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Fresh cilantro for garnish
For the Extra Magic:
- 2 tbsp butter
- 1 tbsp brown sugar
- Sriracha or chili garlic sauce for drizzling (optional but recommended)
Instructions
Season chicken breasts with salt, pepper, and garlic powder. Place in a bowl with 1/4 cup teriyaki sauce and let it marinate for at least 30 minutes (longer is better — up to 4 hours if you’ve got time). Save the remaining teriyaki sauce for the pizza.
While chicken marinates, slice your red onion and bell pepper. In a small skillet, melt butter over medium heat and add the sliced red onion with brown sugar. Cook for 8-10 minutes, stirring occasionally, until the onions are golden and caramelized. Set aside to cool.
Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F. Let it rest for 5 minutes, then slice into thin strips. (No grill? No problem — you can cook this in a skillet over medium-high heat.)
If using store-bought dough, let it come to room temperature for easier stretching. On a floured surface, stretch or roll the dough into a large circle (about 12-14 inches). Don’t stress about making it perfectly round — rustic is charming.
Mix the reserved teriyaki sauce with sesame oil. Brush this mixture all over the pizza dough, leaving about a 1-inch border for the crust. This is your sauce AND your flavor base, so don’t be shy.
Sprinkle half the mozzarella and all the provolone over the sauced dough. Add the grilled chicken strips, caramelized onions, pineapple chunks, and bell pepper slices. Top with the remaining mozzarella.
Preheat your oven to 475°F (or as hot as it goes). If you have a pizza stone, use it — if not, a large baking sheet works fine. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots.
Remove from oven and immediately sprinkle with chopped green onions, sesame seeds, and fresh cilantro. Let it cool for just a couple minutes (I know it’s torture), then slice and serve. Drizzle with sriracha if you want some heat.
Notes
This pizza is pretty much a complete meal, but if you want to round it out, serve with a simple Asian-inspired salad with sesame dressing or some edamame on the side.
Want to make it a party? Make multiple pizzas with different toppings and let everyone try a slice of each.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~320 kcal
- Carbohydrates: ~12g
- Protein: ~18g