Combine and reserved pineapple juice,the chicken, and garlic in a small baking dish. Cover and refrigerate for 2 hours.Preheat the oven to 400 degrees F (200 degrees C).Remove the chicken from the pineapple. Saute the chicken and garlic in a hot pan, so that the chicken browns just slightly.Roll out the pizza dough on a 16-17 inch pizza pan. Bake dough for 8 minutes, and then remove from the oven. Brush dough with a thin layer of the teriyaki sauce, then a layer of the onion. Top with the Cheddar cheese. Then top with the chicken, reserved pineapple chunks, and the feta cheese. Bake for an additional 20 minutes, until the cheese is bubbly and slightly browned.
INGRIDIENTS:1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese
1 cup teriyaki sauce
1 small sweet onions, thinly sliced
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