Jerk Chicken Pizza with Pineapple and Red Onion

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, 1 large 12-inch pizza
Prep Time: 55 minutes, including 30 minutes marinating
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

Chicken: 10 oz boneless skinless chicken thighs or breast, cut into bite-size pieces
Jerk marinade: 1 tbsp olive oil, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp dried thyme, 1 tsp ground allspice, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/2 tsp cayenne pepper, 1/4 tsp cinnamon, 1/4 tsp black pepper
Pizza base: 1 lb pizza dough, 1 tbsp flour or cornmeal, 1 tsp olive oil for the crust
Sauce: 1/3 cup pizza sauce, 1 tbsp barbecue sauce, 1 tsp jerk seasoning or 1 tsp of the marinade spice blend
Toppings: 1 1/2 cups shredded low-moisture mozzarella, 3/4 cup pineapple tidbits, 1/3 cup thinly sliced red onion, 2 sliced scallions

Do This

1. Heat oven to 500°F with a pizza stone, steel, or inverted baking sheet inside for at least 30 minutes.
2. Mix the jerk marinade, coat the chicken, and marinate for 30 minutes.
3. Cook chicken in a hot skillet for 5 to 6 minutes, until it reaches 165°F, then chop if needed.
4. Mix pizza sauce, barbecue sauce, and jerk seasoning; pat pineapple very dry.
5. Stretch dough into a 12-inch round, spread with sauce, and top with mozzarella, jerk chicken, pineapple, and red onion.
6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the cheese is melted.
7. Finish with fresh scallions, rest 3 minutes, slice, and serve hot.

Why You’ll Love This Recipe

Big Caribbean flavor at home: Warm allspice, thyme, garlic, smoky paprika, lime, and a little heat make the chicken bold without being complicated.
Sweet, spicy, and savory balance: Juicy pineapple cools the jerk spices, red onion adds bite, and mozzarella pulls everything together.
Weeknight-friendly: The chicken only needs 30 minutes to marinate, and store-bought pizza dough keeps the process simple.
Great for sharing: This pizza is colorful, exciting, and easy to cut into slices for dinner, game day, or a casual weekend meal.

Grocery List

Meat: 10 oz boneless skinless chicken thighs or boneless skinless chicken breast
Produce: 1 lime, pineapple tidbits or fresh pineapple, 1 small red onion, 1 bunch scallions
Dairy: Shredded low-moisture mozzarella cheese
Pantry: Pizza dough, pizza sauce, barbecue sauce, olive oil, soy sauce, brown sugar, dried thyme, ground allspice, smoked paprika, garlic powder, onion powder, cayenne pepper, cinnamon, kosher salt, black pepper, flour or cornmeal

Full Ingredients

For the Smoky Jerk Chicken

10 oz boneless skinless chicken thighs or boneless skinless chicken breast, cut into 1/2-inch bite-size pieces
1 tbsp olive oil
1 tbsp fresh lime juice
1 tbsp low-sodium soy sauce
1 tbsp packed brown sugar
2 tsp dried thyme
1 tsp ground allspice
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp cayenne pepper, or 1/4 tsp for milder heat
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
1 tsp olive oil, for cooking the chicken

For the Jerk Pizza Sauce

1/3 cup pizza sauce
1 tbsp barbecue sauce
1 tsp jerk seasoning, or 1 tsp of the dry spices from the marinade mixture before adding chicken

For the Pizza

1 lb pizza dough, at room temperature for 30 minutes
1 tbsp all-purpose flour or fine cornmeal, for shaping and transferring
1 tsp olive oil, for brushing the crust
1 1/2 cups shredded low-moisture mozzarella cheese, divided
3/4 cup pineapple tidbits or finely chopped fresh pineapple, drained and patted very dry
1/3 cup thinly sliced red onion
2 scallions, thinly sliced
Optional: 1 tsp fresh lime juice for finishing

Jerk Chicken Pizza with Pineapple and Red Onion – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and ready the dough

Place a pizza stone, pizza steel, or an inverted heavy baking sheet on the middle rack of the oven. Preheat to 500°F for at least 30 minutes. This high heat gives the crust better browning and helps the bottom cook through before the toppings overcook.

While the oven heats, let the pizza dough sit at room temperature for 30 minutes if it has been refrigerated. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Marinate the jerk chicken

In a medium bowl, whisk together 1 tbsp olive oil, lime juice, soy sauce, brown sugar, dried thyme, allspice, smoked paprika, garlic powder, onion powder, kosher salt, cayenne pepper, cinnamon, and black pepper. Add the chicken pieces and toss until every piece is coated.

Let the chicken marinate for 30 minutes at room temperature. If you want to prep ahead, cover and refrigerate it for up to 12 hours, then let it sit at room temperature for 15 minutes before cooking.

Step 3: Cook the chicken until smoky and browned

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, letting any excess marinade drip back into the bowl before the chicken goes into the pan. Cook for 5 to 6 minutes, stirring occasionally, until the edges are browned and the thickest pieces reach 165°F on an instant-read thermometer.

Transfer the chicken to a plate and let it rest for 5 minutes. If any pieces are larger than bite-size, chop them smaller so the pizza is easy to slice and eat.

Step 4: Mix the sauce and prepare the toppings

In a small bowl, stir together the pizza sauce, barbecue sauce, and jerk seasoning. The barbecue sauce adds a little sweetness and smoke, while the jerk seasoning ties the sauce to the chicken.

Drain the pineapple well and pat it dry with paper towels or a clean kitchen towel. This is important because extra pineapple juice can make the pizza soggy. Thinly slice the red onion and scallions, keeping the scallions aside for after baking.

Step 5: Stretch the pizza dough

Lightly dust a sheet of parchment paper, pizza peel, or cutting board with 1 tbsp flour or fine cornmeal. Stretch the dough into a 12-inch round, using your fingertips to press from the center outward and leaving a slightly thicker rim around the edge. If the dough resists, let it rest for 5 minutes, then continue stretching.

Brush the outer edge of the dough with 1 tsp olive oil. This helps the crust brown and gives it a lightly crisp, flavorful finish.

Step 6: Add the sauce, cheese, and toppings

Spread the jerk pizza sauce over the dough, leaving about a 1/2-inch border around the edge. Sprinkle on 1 cup of the mozzarella. Add the cooked jerk chicken, dried pineapple tidbits, and thinly sliced red onion. Finish with the remaining 1/2 cup mozzarella so some of the toppings are tucked into the cheese while still showing on top.

Try not to overload the center of the pizza. A lighter hand keeps the crust crisp and helps the slices hold their shape.

Step 7: Bake until the crust is browned and the cheese melts

Carefully slide the pizza, still on the parchment if using, onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes if your oven has hot spots. The pizza is ready when the crust is deeply golden at the edges, the cheese is melted, and the underside of the crust is firm and browned.

If using parchment paper, trim any overhanging edges before baking so they do not darken too much in the hot oven.

Step 8: Finish with scallions and serve

Remove the pizza from the oven and immediately scatter the sliced scallions over the top. For a brighter finish, add 1 tsp fresh lime juice over the hot pizza. Let it rest for 3 minutes before slicing so the cheese settles slightly and the toppings stay in place.

Pro Tips

Pat the pineapple dry: Pineapple brings sweetness, but extra juice can soften the crust. Dry it well before topping.
Use low-moisture mozzarella: Fresh mozzarella releases more water and can make this pizza too wet for the amount of toppings.
Cook the chicken before baking: Raw chicken will not cook safely in the short pizza bake time, so cook it fully to 165°F first.
Adjust the heat level: Use 1/4 tsp cayenne for mild, 1/2 tsp for medium heat, or 3/4 tsp for a spicier jerk-style kick.
Preheat thoroughly: A fully heated stone, steel, or baking sheet makes a big difference in crust texture.

Variations

Extra smoky version: Replace the barbecue sauce with a smoky chipotle barbecue sauce and add 1/4 tsp extra smoked paprika to the pizza sauce.
Spicy-sweet version: Drizzle the finished pizza with 1 tbsp hot honey after baking for a sweet heat that works well with pineapple.
Vegetable-loaded version: Add 1/3 cup thinly sliced bell pepper with the red onion, but keep the amount modest so the crust stays crisp.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust crisps and the cheese softens. Avoid microwaving if possible, as it can make the crust chewy.

For make-ahead prep, marinate the chicken up to 12 hours in advance and cook it up to 2 days ahead. Keep the cooked chicken refrigerated in an airtight container. The sauce can also be mixed 3 days ahead. Wait to stretch the dough and assemble the pizza until just before baking for the best texture.

Nutrition (per serving)