Preparation 10 mins
Cooking 20 mins


  • 1 large chicken breast
  • ½ cup Pineapple Tamarind marinade from Pulo Cuisine
  • ½ recipe Whole Wheat Pizza Dough (freeze the other half, or make 2 pizzas if you have a larger family)
  • ½ cup barbecue sauce
  • 2 tbsp Pineapple Tamarind marinade
  • ½ cup diced red pepper
  • ½-3/4 cup diced pineapple (or tidbits), drained
  • 2 slices bacon, diced, cooked, drained of excess grease
  • 1½ cups shredded mozzarella cheese


  1. Dice chicken breast and place in a ziploc bag with the ½ cup marinade. Refrigerate for at least 2 hours and up to 24 hours.
  2. Preheat oven to 400 degrees F.
  3. Grease a 15″ pizza pan or large baking sheet. Roll out pizza dough to fit pan, and place on the pan. Bake at 400 degrees F for 10 minutes.
  4. Meanwhile, cook chicken in a medium pan over medium-high heat for 6-8 minutes, until fully cooked
  5. Combine barbecue sauce and 2 tbsp marinade. Spread over dough.
  6. Sprinkle with cheese, pepper, pineapple, bacon, and chicken.
  7. Return to the oven and bake another 10 minutes. Broil for 1-2 minutes to brown the crust and the cheese if desired.