Teriyaki Chicken & Pineapple Pizza

By Crazy Cuizine
September 14, 2015
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Serves: 4-6

  • 1 box 18-20 oz. Crazy Cuizine Teriyaki Chicken (frozen)
  • 1 15 oz. can pineapple chunks
  • 1 Boboli Pizza Crust
  • 1 cup shredded four cheese mexican blend
  • 1 cup crumbled feta cheese (optional)
  1. Cook Teriyaki Chicken on stovetop for 6 minutes until cooked, then add Teriyaki Sauce (saving a few ounces) and cook for 1 additional minute (per cooking instructions on the box) – then cut into bite size pieces
  2. Brush Boboli Pizza Crust with a thin layer of Teriyaki Sauce
  3. Add a layer of Onion, then Four Cheese Mexican Blend
  4. Top with Chicken Pieces and Pineapple Chunks

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