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Caribbean Jerk Chicken Pizza

Caribbean Jerk Chicken Pizza

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  • Makes: 6 servings
  • Prep 30 mins
  • Cook 15 mins
  • Grill 2 mins
  • Serving Size: 1 individual pizza
  • Carb Grams Per Serving: 33

Ingredients

  • 12 ounces cooked chicken breast, shredded (about 3 cups)
  • 1 tablespoon Jamaican jerk seasoning
  • 2 tablespoons cider vinegar
  • 1 tablespoon packed brown sugar*
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped very ripe mango
  • 3/4 cup chopped fresh pineapple
  • 1/4 cup chopped red onion
  • 1/2 of a fresh jalapeno chile pepper, seeded and minced**
  • 1 recipe Whole Wheat Individual Pizza Crusts (see recipe, page ???)
  • 6 tablespoons thinly sliced green onions (3)
  • Thinly sliced fresh jalapeno chile peppers (optional)**

Directions

  1. In a medium bowl toss together chicken and jerk seasoning; set aside.
  2. In a medium saucepan combine vinegar, brown sugar, lime juice, ginger, salt, and pepper. Bring to simmering, stirring until brown sugar is dissolved. Stir in mango, pineapple, red onion, and minced jalapeno pepper. Simmer, uncovered, about 15 minutes or until fruit is tender and slightly broken down, stirring occasionally. Cool slightly. Coarsely mash fruit.
  3. Spread Whole Wheat Individual Pizza Crusts with mango mixture. Top with chicken.
  4. For a charcoal or gas grill, place pizzas on the grill rack directly over low heat. Cover and grill 2 to 3 minutes or until heated through. Remove from grill. Top with green onions and, if desired, sliced jalapeno peppers.

Sugar Substitute

  • *Sugar Substitute: Choose Splenda Brown Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.
  • *Sugar Substitute: PER SERVING WITH SUBSTITUTE: Same as above, except 255 cal., 32 g carb. (11 g sugars), 339 mg sodium

Tip

  • **Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 259 cal., 5 g total fat (1 g sat. fat), 48 mg chol., 340 mg sodium, 33 g carb. (3 g fiber, 12 g sugars), 21 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2.5; Starch (d.e): 1.5; Fruit (d.e): 0.5