YIELD: 2 pizzas

12 each chicken thighs, skinless, boneless
3/4 cup jerk marinade, prepared
1/2 cup barbecue sauce
1/2 cup mango chutney
3 cups pepper jack cheese, shredded
2 each fresh frozen mango halves, partially thawed and sliced
1 each red onion, sliced
1-3/4 cups fresh frozen pineapple chunks, partially thawed
2 each pizza crusts, ready made
1/2 cup fresh cilantro, coarsely chopped

1. Marinate chicken thighs in jerk marinade in refrigerator, 4 hours or overnight. Remove from marinade; discard marinade.
2. Bake chicken in 12x8-inch baking dish, sprayed with vegetable cooking spray, at 350°F, 25 minutes or until chicken reaches internal temperature of 165°F.
3. Combine barbecue sauce and mango chutney in small saucepan to make pizza sauce. Simmer 10 minutes over low heat; stirring occasionally. Cool sauce 7 to 10 minutes.
4. Spoon one half the sauce over each pizza crust. Spread half the cheese over each pizza.
5. Slice chicken. Top each pizza with sliced chicken, mango slices, red onion and pineapple chunks.
6. Bake pizza at 375°F, 20 to 25 minutes or until crust is golden brown. Cool 2 to 3 minutes; garnish with chopped cilantro. Cut and serve.

Recipe by Deidre Triplett, from the Art Institute in Atlanta, grand prize winner of the Dole Tropical Fruit Contest.

PHOTO: DOLE