Jamaican Jerk Chicken Pizza

2 skinless, boneless chicken breasts cut into thin strips
1 large pizza round, homemade or bought
1 Tbsp VE Jamaican Jerk Seasoning
1 cup sliced mushrooms preferably shitake
½ cup sliced onion or 1 Tbsp VE 3 Onion Dip Mix
1/3 cup tomato sauce
1/3 cup crushed pineapple
1 Tbsp VE Fruit Salsa Mix
½ cup shredded mozzarella cheese

Toss chicken strips with Jamaican Jerk Seasoning and sauté in olive oil until cooked. (Or marinate and grill on barbecue) Saute mushrooms and onions for 1 minute and set aside. Combine tomato sauce, crushed pineapple and VE Fruit Salsa Mix. Spread salsa on pizza crust, top with chicken, mushrooms and cheeses. Bake at 450 F for 12 – 14 minutes or until crust and cheese are golden brown. Makes 6 servings so you better double the recipe and make 2!!

Calypso Rice

Serves 6

1 ½ cups VE Chicken Broth
½ cup pineapple juice
1 cup uncooked rice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Salsa Spice Mix (your choice)
1 Tbsp VE Red Bell Pepper, or ½ red pepper, diced
1 Tbsp VE Green Bell Pepper, or ½ green pepper, diced
½ tsp ground VE Sea Salt

In a medium sized saucepan, bring broth and pineapple juice to a boil. Stir in remaining ingredients. Reduce temperature to low and cooked covered for 20 minutes. Remove from heat and let stand covered for 5 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.

Caribbean Salsa

1 Tbsp VE Fruit Salsa
¼ tsp VE Jamaican Jerk Seasoning
1 Tbsp VE Tropical Fruit Dip
2- Dole Tropical Fruit cups (107 ml each)
1-Dole Diced Peaches cup (107 ml)
2 ripe bananas sliced

Mix together let sit for at least 1 hour serve with Multigrain Tortilla chips