Teriyaki Chicken Turned Asian Fusion Pizza

Teriyaki Chicken

4 cups Yoshida Teriyaki Marinade
6 pieces raw chicken, bone-in, skin on (I used breasts and thighs)

Place chicken and marinade in re-sealable bag and refrigerate overnight and all day the next day.

1 1/2 to 2 hours prior to dinner remove chicken from the fridge and bring to room temp (approximately 30 minutes).

Preheat oven to 350-degrees F. Drain marinade off chicken and place meat in roasting pan that has been coated with non-stick cooking spray. Bake chicken for 30 minutes.

Remove chicken from the oven and place on medium-high grill. Bake 5 minutes or until meat has seared and releases easily from the grill. Turn chicken over and bake another 5 minutes. Remove from grill and cover with foil until ready to serve.

I served the chicken with steamed broccoli and made a "faux Asian noodle" side dish using a spaghetti squash, grated carrots, chopped spring onion and a dressing of soy, sherry, sesame oil, and hot chili oil (served warm).

Re-inventing leftovers, I came up with this incredible blend for a pizza. Enjoy!
(We sure did!)

Asian-Infused Pizza
1 batch pizza dough
2 cups leftover Teriyaki chicken shredded
1/4 cup bottled Hoisin sauce
1/3 cup shredded carrot
1/3 cup julienned red onion
1/3 cup julienned green pepper (capsicum)
1 roasted pineapple (instructions below)
1/2 cup cashews, shelled and roughly chopped
2 cups Gouda cheese, shredded

Preheat oven to 375-degrees. Lightly oil baking sheet or pizza pan. Sprinkle 1 to 2 tablespoons corn meal over oil. Shape pizza dough onto pan and lightly coat with oil. Bake for 10 minutes. Remove from oven and put toppings on in the following order:  Hoisin sauce, shredded Teriyaki chicken, shredded carrots, julienned red onion, julienned green pepper and top with 1/4 inch thick slices of pineapple, chopped cashews and lastly the Gouda cheese. Return to oven and bake for approximately 20 to 25 minutes until dough is cooked through and cheese is slightly golden. Serves 4 (Unless one of the four is my husband - he practically ate the whole pizza himself!)

Instructions for Roasting a Pineapple: Slice both top and bottom off of pineapple. Remove skin by standing the pineapple up on the counter and running your chef's knife down the sides of the fruit. Then cut the pineapple in quarters, lengthwise and remove the center core from each piece. Toss fruit in a bowl with 2 tablespoons of balsamic vinegar. Bake in oiled roasting dish at 350-degrees F. for 230 minutes.  Once fruit has cooled to room temp, slice as needed for whatever dish you are using it for...don't let it sit out too long - roasted pineapple has a tendency to disappear as quickly as candy when left out!