AKF Hawaiian BBQ Pizza

Hawaiian Barbecue Chicken Pizza

This Hawaiian Barbecue Chicken Pizza is a delicious balance of sweet and tangy. Take a trip to the islands with every bite.

  • Medium phosphorus
  • Low potassium
  • Medium protein
Dinner Moderate

Serving size

1 slice

Makes

6

Ingredients

1 boneless, skinless chicken breast

1 tablespoon olive oil, divided (1 teaspoon + 2 teaspoons)

1 large red onion, thinly sliced in half moons

1/8 teaspoons salt

2 tablespoons balsamic vinegar

¼ cup low sodium barbecue sauce

1 (12-inch) prepared pizza crust, such as Boboli or Pastorelli (Boboli was used in the nutrient analysis)

1 cup shredded low sodium mozzarella cheese

½ cup diced pineapple or canned crushed pineapple in water, drained

2 tablespoons chopped cilantro

Nutrition Info

Makes:Serving size: 1 slice

Calories

306

Fat

9 g

Saturated Fat

4 g

Trans Fat

0 g

Cholesterol

26 mg

Carbohydrates

38 g

Sugar

7 g

Fiber

2g

Protein

17 g

Sodium

475 mg

Calcium

225 mg

Phosphorus

152 mg

Potassium

145 mg

Instructions

1. Preheat oven to 350° F.

2. Rub 1 tsp oil over the chicken breast and place on a baking sheet lined with parchment paper.

3. Bake for 44 to 55 minutes, or until internal temperature of chicken reaches 165° F using an instant-read thermometer. If you don’t have a thermometer, check that the thickest part of the chicken is no longer pink.

4. Remove the chicken from the oven. When cool, shred or chop into bite size pieces. You should have about 1 cup. The chicken can be baked ahead and stored, covered in the refrigerator until needed.

5. Increase oven temperature to 425° F.

6. Heat remaining 2 tsp oil in a large sauté pan over medium heat. Add onions and salt. Cover to cook, stirring occasionally for 5 minutes, or until onions begin to soften. Uncover and cook 5 minutes more. Add balsamic vinegar and cook a few minutes while stirring. Remove from heat and set aside.

7. In a small bowl, toss the chicken with barbecue sauce. Set aside.

8. Spread the onions over the pizza crust. Sprinkle with half of the cheese.

9. Evenly arrange the shredded chicken over the cheese, followed by the pineapple.

10. Top with the remaining cheese.

11. Bake until bottom of crust is crisp and cheese has melted, about 10 minutes. Remove from oven and sprinkle with cilantro.

You can make barbecue sauce to reduce the sodium content. If you want to use fresh dough, but don’t have time to make it, stop by a grocery store that sells fresh or frozen dough.