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Tropical Bagel Pizzas

 Tropical Bagel Pizzas
"The key to this recipe," writes Carla Crudup of Torrance, California, "is to make sure you finely chop all the vegetables. It's a great recipe to make ahead and store in the freezer or refrigerator. "
6 ServingsPrep: 15 min. + marinating Bake: 25 min.


  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons unsweetened pineapple juice
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 3 whole wheat bagels, split and toasted
  • 6 tablespoons pizza sauce
  • 3/4 cup pineapple tidbits
  • 1/4 cup finely chopped fresh mushrooms
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped sweet red pepper
  • 2 green onions, thinly sliced
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • In a large resealable plastic bag, combine teriyaki sauce and
  • pineapple juice. Add chicken. Seal bag and turn to coat; refrigerate
  • for 30 minutes.
  • Drain and discard marinade; place chicken in a small shallow baking
  • pan coated with cooking spray. Bake, uncovered, at 400° for
  • 20-25 minutes or until juices run clear. Cool completely, then
  • finely chop.
  • Spread bagel halves with pizza sauce. Top with chicken, pineapple,
  • mushrooms, peppers, onions and cheese. Place on a baking sheet;
  • broil 4-6 in. from the heat for 2-3 minutes or until cheese is
  • melted. Yield: 6 servings.

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Tropical Bagel Pizzas (continued)

Nutritional Facts: 1 pizza equals 214 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 367 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.