Barbecue Pineapple Chicken Pizza Pockets Recipes

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BARBECUE PINEAPPLE CHICKEN PIZZA POCKETS



Barbecue Pineapple Chicken Pizza Pockets image

Why buy store-bought when you can whip up your own lunch-box-friendly pizza pockets made with Bisquick, shredded chicken, barbecue sauce and canned pineapple.

Provided by Sarah Caron

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 7

3 cups Original Bisquick™ mix
2/3 cup very warm water (120°F to 130°F)
2 tablespoons olive oil
1/2 cup barbecue sauce
1/2 cup shredded cooked chicken
1/2 cup canned pineapple tidbits, drained
1/2 cup finely shredded Monterey Jack cheese (2 oz)

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
  • In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
  • Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
  • In small bowl, stir together barbecue sauce and chicken. Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 tablespoon pineapple and 1 tablespoon cheese. Fold over, and pinch edges to seal.
  • Bake 15 to 20 minutes or until golden.
  • Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

Nutrition Facts : ServingSize 1 Serving

BBQ CHICKEN PIZZA



BBQ Chicken Pizza image

Fast and yummy pizza that is a real tummy pleaser! This recipe combines leftovers and fresh produce with a few prepackaged items to help you get a healthy and tasty meal on the table in no time. Created for RSC 10. Best of luck to all chefs!

Provided by Mamas Kitchen Hope

Categories     Chicken

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups cooked boneless skinless chicken breasts, diced (leftovers work great!)
2 -3 cups barbecue sauce (use your favorite)
1 green pepper, diced
2 cups crushed pineapple (optional)
1 red onion, very thinly sliced
2 cups cherry tomatoes, halved or 1 tomatoes, thinly sliced
1/2 cup pickled jalapeno pepper, more if you like them
2 prepared pizza crust (like Boboli)
2 cups mozzarella cheese, shredded (I use the pizza blend bagged shredded cheese)
2 cups colby-monterey jack cheese, shredded (I use the colby jack blend bagged shredded cheese)

Steps:

  • Drain pineapple and slice or cut tomatoes, Drain very well in a strainer so that the juice does not make the crust soggy. I even squeeze the pineapple to get most of the juice out. A ricer works great here! BUT will smoosh the tomatoes.
  • Spread half of the bbq sauce on each pizza and top with chicken, thinly sliced onions, diced bell pepper, cut and drained tomatoes, and pineapple that has been drained well. (NOTE: PLEASE drain as much juice as you can so that your crust does not get soggy).
  • Mix cheeses together and top each pizza equally. Place the jalapeño slices on top.
  • Bake at 350 degrees for 10-15 minutes or until cheese bubbles and begins to brown.
  • Allow pizza to rest for a few minutes, then slice and serve!

MINI BBQ CHICKEN PIZZA POCKETS



Mini BBQ Chicken Pizza Pockets image

I really love BBQ Chicken Pizza... and I really love crescent rolls. I decided one day to combine my love of both and see what I came up with... this recipe! I use Recipe #95569 for the chicken, which works great here. Hope you like it.

Provided by megs_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can refrigerated reduced-fat crescent rolls
1 cup cooked chicken, shredded & mixed with BBQ sauce
2 tablespoons cilantro, finely chopped
2 tablespoons red onions, finely chopped
1/2 cup mozzarella cheese, shredded
cream cheese (optional)
cooking spray

Steps:

  • Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
  • In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
  • Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
  • If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
  • Place about 1.5 tbsp shredded chicken on center of each rectangle.
  • Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
  • Fold rectangle sides up, making little pizza pockets.
  • Bake for 15 minutes.
  • When done cooking, let stand for 5 minutes.
  • Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!

Nutrition Facts : Calories 102.7, Fat 5.5, SaturatedFat 2.5, Cholesterol 37.3, Sodium 114.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 11.9

PINEAPPLE BARBECUE CHICKEN PIZZA



Pineapple Barbecue Chicken Pizza image

Pizza at home - the easy way! Recipe is from Midwest Living Magazine

Provided by Daily Inspiration S

Categories     Pizza

Time 30m

Number Of Ingredients 7

1 lb homemade or purchased pizza dough
1/2 c barbecue sauce
1 1/2 c shredded pizza cheese blend
1 1/2 c purchased deli-roasted chicken (or rotisserie), chopped
2/3 c chopped onion (preferably red)
1/2 c chopped sweet pepper
1/2 c chopped fresh or canned pineapple, well-drained

Steps:

  • 1. Press the dough into a 14-inch circle on a baking sheet. Spread barbecue sauce evenly over the crust and cover with some of the shredded cheese. Top with chicken, onion, sweet pepper, pineapple and the rest of the cheese.
  • 2. Bake in a 500 degrees oven for 12 to 15 minutes or until cheese is melted and crust is golden brown.

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