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