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Butter Chicken Naan Pizzas with Pineapple Morsels

Crisp Green Salad & Creamy Lime Vinaigrette

Cooking time

25 minutes




780 /serving

We know that putting pineapple on pizza is a controversial move, so anybody whose taste buds may be offended will want to walk away now… but know that you’ll be missing out! The rest of you will relish this flavourful recipe that combines one of our favourite guilty pleasure takeout foods—butter chicken—and serves it up on a beautiful naan crust. Brush the naan with a coconut curry and yogurt sauce, sprinkle on some mozzarella, top with the chicken and pineapple and pop it in the oven until golden brown and crispy. To enjoy with a family-sized cherry tomato, cucumber and romaine lettuce side salad.

We will send you:

  • 2 Chicken breasts
  • 225g Multicoloured cherry tomatoes
  • 1 Bunch of cilantro
  • 2 Cucumbers
  • 1 Lime
  • 1 Lettuce
  • 75g Chopped pineapple
  • 75ml Coconut curry sauce
  • 100g Greek yogurt
  • 150g Mozzarella
  • 4 Naan
  • 16g Butter chicken spice blend (cardamom, bay laurel leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Gluten, Milk, Mustard, Wheat

You will need:

Large pan (non-stick if possible)
Sheet pan
Salt & pepper
Parchment paper
Olive oil
Total Fat
38 g
Saturated Fat
10 g
1350 mg
Total Carb
68 g
9 g
42 g
6 g
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Prepare & cook the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel and small dice. In a large bowl, combine the chicken and 1 tbsp of oil; season with the spice blend and S&P. In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the seasoned chicken* and cook, 3 to 4 minutes, turning often to brown on all sides until almost cooked through.
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Prepare & bake the pizzas
On a lined sheet pan, lay out the naan in a single, even layer. In a small bowl, combine the coconut curry sauce and ⅔ of the yogurt; stir to combine. Spread the mixture evenly on the naan; top with the cheese. Divide the cooked chicken and pineapple on top of the cheese. Bake in the oven, 10 to 12 minutes, until golden brown.
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Prepare the salad
While the pizzas bake, halve the cherry tomatoes. Thinly slice the cucumbers into rounds. Roughly chop the lettuce, discarding the root end. Roughly chop the cilantro leaves and stems. In a large serving bowl, combine the lettuce, tomatoes, cucumbers and ½ the cilantro.
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Make the vinaigrette
Zest and juice the lime. In a small bowl, combine the lime juice, as much of the lime zest as you’d like, remaining yogurt and 6 tbsp of olive oil; season with S&P to taste. Whisk until smooth.
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Plate your dish
Transfer the baked pizzas to a cutting board and cut into wedges. Divide the pizzas between your plates and garnish with as much of the remaining cilantro as you’d like. Drizzle the salad with as much vinaigrette as you'd like and serve on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.