Tropical Chicken Pizza Food

GOURMET CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
• Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
• Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
• Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

TROPICAL CHICKEN BREASTS

Steps:

• Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
• Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
• In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
• Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
• Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
• Bake an additional 15 minutes.
• In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
• Bake an additional 30 minutes.

TROPICAL CHICKEN PIZZA FROM BOSTON PIZZA

Steps:

• Preheat Oven to 350 Degrees Celcius.
• Take the Pizza Dough and cover it evenly with the Alfredo Sauce.
• Mix the Cheddar and Mozerella Cheese and spread evenly over the sauce.
• Cover cooked Chopped Chicken with Hot sauce.
• Place the chopped chicken over the cheese.
• Place the pineapple and chopped bacon on top of the pizza.
• Place the pizza in the oven and cook until the bacon is cooked.

TROPICAL CHICKEN PIZZA

Steps:

• STEP ONE : PREPARING THE DOUGH.
• Pour warm water into mixing bowl and add yeast. Stir to completely dissolve the yeast. Wait five minutes for yeast to activate.
• Add coconut sugar crystals and sea salt to the bowl and stir until dissolved.
• Add flour (I use Whole Grain Robin Hood Best For Bread) to bowl and fold until well combined, adding olive oil during the process to assist in folding.
• Remove dough from bowl and place onto a floured counter top. With floured hands, knead the dough and fold it under from top to bottom in a rolling motion with your hands to form a round ball.
• Grease a non-metal bowl with olive oil, place round dough in and cover bowl, placing it aside to rise.
• STEP TWO : PREPARING THE ALFREDO SAUCE.
• In a saucepan combine butter, whipping cream, and cream cheese. (Sauce can be thickened with additional cream cheese).
• Simmer until all is melted and mixed well.
• Add the Parmesan cheese and garlic powder.
• Season to taste with freshly ground pepper.
• Simmer for 15 minutes on low heat.
• Rapidly cool the sauce to thicken prior to spreading over the dough in a later step.
• STEP THREE : PREPARING THE TOPPINGS.
• Remove the skin and de-bone the meat from the roasted chicken. I use one of the ready-to-go chickens at the supermarket. Cut up into bite sized pieces and place in a bowl.
• Add cayenne pepper sauce to the chicken (I use Frank's RedHot) in an amount to desired taste and marinate.
• Cut and core the fresh whole pineapple into bite sized chunks and put aside in a bowl.
• STEP FOUR : ASSEMBLING THE PIZZA.
• Pre-heat the oven for 450 degrees.
• Lightly grease a 14" deep-dish pizza pan with olive oil and place the dough top side down in the centre of the pan. Dough should have nearly doubled in size during the rising period of 30 - 60 minutes.
• Push dough out to the edges of the pan using your fingers starting in the centre and working out toward the outside of the pan, rotating the pan as you go to work it to the edges.
• Spread Alfredo Sauce over the dough in the amount that you would like. There will be a fair amount of sauce left over for most people.
• Spread entire package of Kraft Pizza Mozzarella - Cheddar Shredded Cheese over the Alfredo Sauce.
• Place desired amount of marinated chicken, entire package of crumbled bacon, and desired amount of fresh pineapple chunks over the top of the pizza.
• Sprinkle desired amount of parmesan cheese over top of the chicken, bacon, and pineapple.
• Bake in 450 degree oven for approximately 20 minutes, adjusting for oven style / age.
• Broil on top rack for short period after baking to brown up the top, if desired.

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

TROPICAL CHICKEN II

Steps:

• Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
• Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

TROPICAL CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.