These Caribbean-inspired pizzas are topped with jerk chicken, sweet mango, tangy pineapple, and spicy jalapeño and are grilled, rather than baked, for a quick and healthy meal! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium bowl toss together chicken and jerk seasoning; set aside.

  • In a medium saucepan combine vinegar, brown sugar, lime juice, ginger, salt, and pepper. Bring to simmering, stirring until brown sugar is dissolved. Stir in mango, pineapple, red onion, and minced jalapeño pepper. Simmer, uncovered, about 15 minutes or until fruit is tender and slightly broken down, stirring occasionally. Cool slightly. Coarsely mash fruit.

  • Spread Whole Wheat Individual Pizza Crusts with mango mixture. Top with chicken.

  • For a charcoal or gas grill, place pizzas on the grill rack directly over low heat. Cover and grill 2 to 3 minutes or until heated through. Remove from grill. Top with green onions and, if desired, sliced jalapeno peppers.


Tips: If using a sugar substitute-sugar bland, we recommend Splenda(R) Brown Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition facts per serving with sugar substitute: Same as below, except 255 cal., 32 g carb. (11 g sugars), 339 mg sodium

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

259 calories; total fat 5.2g 8% DV; saturated fat 1.4g; cholesterol 48mg 16% DV; sodium 340mg 14% DV; potassium 361mg 10% DV; carbohydrates 33.2g 11% DV; fiber 3.4g 14% DV; sugar 12g; protein 20.7g 41% DV; exchange other carbs 2; vitamin a iu 750IU; vitamin c 33mg; folate 73mcg; calcium 33mg; iron 2mg; magnesium 49mg.