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This grilled chicken teriyaki pizza started during one of those summer evenings when I wanted to use the grill but was tired of the same old burgers and hot dogs. I had leftover grilled chicken from the night before and some pizza dough that needed using up. The teriyaki sauce idea came from my daughter, who's obsessed with anything Asian-inspired, and the pineapple was sitting on the counter begging to be used. After some experimenting with cooking times and topping combinations, we created these incredible individual pizzas that taste like a tropical vacation on a plate. Now every time we fire up the grill, someone asks if we're making "those amazing teriyaki pizzas."
My brother-in-law Mike tried these at our last family barbecue and couldn't believe they were made on the grill instead of in a pizza oven. He's always been skeptical of my "fancy" cooking experiments, but these converted him completely. He went home and bought a pizza stone specifically for grilling after pestering me for the recipe details. His wife says he now makes these at least twice a month and acts like he invented outdoor pizza cooking.
Smart Ingredient Selection
- Pre-cooked chicken convenience: Leftover grilled chicken or rotisserie chicken saves time and adds smoky flavor that raw chicken can't match
- Fresh pineapple superiority: Canned pineapple is too sweet and watery, while fresh gives perfect texture and balanced sweetness
- Quality teriyaki sauce matters: Soy Vay brand has the right consistency and flavor balance, but any good teriyaki works fine
- Thick-cut bacon preference: Provides better texture and doesn't get lost among the other toppings like thin bacon would
- Pizza dough flexibility: Homemade tastes better, but store-bought works perfectly when you're short on time
- Fresh scallions brighten everything: Green onions add color, crunch, and fresh flavor that balances the rich cooked elements
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Complete Grilling Process
- Preparing the grill setup
- Preheat your grill to high heat, around 500 to 600 degrees Fahrenheit, and place a large baking stone over the grates to heat up thoroughly. The hot stone is crucial for getting crispy bottoms on your pizza crusts. If you don't have a pizza stone, a large cast iron skillet or heavy baking sheet can work as substitutes.
- Marinating the chicken
- Place the chopped cooked chicken in a medium bowl and pour quarter cup of teriyaki sauce over it, tossing everything together until the chicken is well coated. This step adds extra flavor and helps the chicken stay moist during the quick cooking time.
- Preparing individual crusts
- Divide the pizza dough into four equal pieces and roll each one out into roughly eight-inch circles on a floured surface. Don't worry about making them perfectly round - rustic shapes actually look more appealing and authentic. The dough should be thin enough to cook quickly but thick enough to support all the toppings.
- Building flavor foundation
- Spread one tablespoon of teriyaki sauce over each crust, leaving about half an inch border around the edges for the crust to puff up. This sauce acts as both moisture barrier and flavor base, so don't skip this step even though you've already coated the chicken.
- Strategic topping application
- Top each pizza with the teriyaki-coated chicken, fresh pineapple chunks, chopped bacon, scallions, and a light sprinkling of mozzarella cheese. The key here is restraint - too many toppings make the pizzas soggy and difficult to cook evenly. Less is definitely more with grilled pizza.
- Transfer technique mastery
- Carefully slide the assembled pizzas onto a large baking sheet using a wide spatula or pizza peel. This makes transferring them to the hot grill stone much easier and prevents disasters. Work confidently but carefully since the dough can tear if you're too hesitant.
- Grilling to perfection
- Transfer the pizzas to the hot stone on the grill, working in batches if necessary to avoid overcrowding. Close the grill lid and cook for three to five minutes until the edges become crispy and bubbly and the cheese melts completely. Watch carefully because the high heat can go from perfect to burned very quickly.
My first attempts at grilled pizza were complete disasters because I tried to put them directly on the grill grates, which resulted in half the pizza falling through into the fire. I also loaded them up with too many toppings, creating soggy messes that never cooked properly. Learning to use a pizza stone and be conservative with toppings transformed my success rate completely.
Creative Serving Ideas
Serve these mini pizzas immediately while they're hot and the cheese is still melted and stretchy. They work perfectly as individual portions for casual dinner parties or family meals. For larger gatherings, I make extra and cut them into smaller wedges for appetizer-sized portions. A simple cucumber salad with rice vinegar dressing complements the rich, sweet flavors beautifully.
Delicious Recipe Variations
Transform these pizzas by experimenting with different proteins like grilled shrimp or pork tenderloin for variety. Vegetarians love versions with grilled vegetables like bell peppers, zucchini, and red onions instead of meat. For spice lovers, add some sliced jalapeños or drizzle with sriracha after cooking. Hawaiian pizza fans can substitute ham for bacon and add extra pineapple for that classic combination.
Storage and Reheating
These pizzas taste absolutely best when eaten immediately off the grill while everything is hot and crispy. Leftovers can be stored in the refrigerator for up to three days, but reheating never quite recreates that perfect texture combination. If you must reheat, use a 350-degree oven for about five minutes rather than the microwave, which makes everything soggy.
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These grilled chicken teriyaki pizzas perfectly capture what I love about summer cooking that brings people together outdoors. The combination of smoky grilled flavors with sweet and savory toppings creates this amazing eating experience that feels both familiar and exotic. They've become our signature dish for backyard gatherings because they consistently impress guests while being simple enough for weeknight dinners. The individual portion sizes make everyone feel special, and the quick cooking time means more time socializing and less time stuck by the grill.
Frequently Asked Questions
- → Can I make this in the oven instead of on the grill?
- Yes! Preheat oven to 450°F with a baking stone inside. Bake the pizzas for 8-10 minutes until crispy and cheese is melted.
- → What type of chicken works best?
- Leftover grilled chicken, rotisserie chicken, or even leftover roasted chicken all work great. Just make sure it's already cooked and chopped into bite-sized pieces.
- → Can I use canned pineapple?
- Fresh pineapple tastes much better and doesn't add excess moisture. If using canned, drain it very well and pat dry with paper towels.
- → How do I prevent the pizza from sticking to the stone?
- Make sure your baking stone is properly preheated and lightly dust it with cornmeal or flour before placing the pizzas on it.
- → Can I make larger pizzas instead of mini ones?
- You can make 2 larger pizzas instead, but you'll need to cook them longer - about 6-8 minutes on the grill or 12-15 minutes in the oven.