Grilled Chicken Teriyaki Pizza combines a crisp, smoky crust with savory chicken, sweet fresh pineapple, bacon, scallions, mozzarella, and glossy teriyaki sauce. Instead of heating the kitchen, four individual pizzas cook on a preheated baking stone inside a very hot covered grill.
The recipe makes exactly 4 mini pizzas in 15 minutes: 10 minutes of preparation and 3–5 minutes of grilling. Careful portioning and restrained toppings help every 8-inch crust cook evenly.
Grilled Chicken Teriyaki Pizza Ingredients
For the base, use 1 pound homemade or store-bought pizza dough and ½ cup teriyaki sauce, divided. The toppings are 1 cup chopped cooked chicken, ¾ cup chopped cooked bacon—about 8 strips—¾ cup chopped fresh pineapple, ¾ cup shredded mozzarella, and ½ cup chopped scallions.
Keep the quantities modest. Four small crusts need enough topping for balanced bites without becoming too heavy to slide or too wet to crisp.
If you enjoy this recipe, you may also like Easy Mexican Pizzas.
How to Make Grilled Chicken Teriyaki Pizza
- Preheat the grill to high heat, 500–600°F, with a large baking stone on the grates.
- Toss 1 cup chopped cooked chicken with ¼ cup teriyaki sauce.
- Divide the dough into 4 equal pieces and roll each into an 8-inch circle.
- Spread 1 tablespoon of the remaining sauce on each crust, leaving a ½-inch border.
- Top with the chicken, pineapple, bacon, scallions, and a light mozzarella layer.
- Transfer to the hot stone, close the lid, and grill 3–5 minutes until crisp and melted.
- Cool 1–2 minutes and serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Preheat the Stone Thoroughly
Use Fully Cooked Chicken
Divide the Teriyaki Sauce Correctly
Make Four Even Eight-Inch Crusts
Build a Light, Balanced Topping
Transfer Without Stretching the Dough
Grill with the Lid Closed
Use the Oven Alternative Exactly
Rest Briefly Before Slicing
Avoid Common Grilled-Pizza Problems
Conclusion
Heat a baking stone on a 500–600°F grill. Toss 1 cup cooked chicken with ¼ cup teriyaki sauce. Divide 1 pound dough into four 8-inch crusts, spread each with 1 tablespoon remaining sauce, and add chicken, ¾ cup each bacon and fresh pineapple, ½ cup scallions, and ¾ cup mozzarella. Grill covered 3–5 minutes, rest 1–2 minutes, and serve 4 mini pizzas.
Frequently Asked Questions
- → Can I bake these pizzas instead of grilling them?
Yes. Bake on a preheated stone at 450°F for 8–10 minutes.
- → How much teriyaki sauce goes on the chicken?
Toss the chicken with ¼ cup. Use the remaining ¼ cup as 1 tablespoon on each of four crusts.
- → Can I use raw chicken?
No. The recipe requires 1 cup already-cooked chopped chicken because grilling takes only 3–5 minutes.
- → How many pizzas does the recipe make?
It makes exactly 4 individual 8-inch mini pizzas.