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® 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.