PREP: 20 min.
TOTAL: 40 min.
Gabe Pellerin


  • 2 Naan breads
  • 1 chicken breast
  • 1/2 cup Smoke Show hot sauce
  • 1 lime
  • 1/2 red onion
  • 1 cup pineapple chunks
  • 4 branches cilantro
  • 1 garlic clove
  • 4 tbs brown sugar BBQ sauce
  • 1 cup crushed tomatoes
  • 1 cup shredded mozzarella
  • 100g mozzarella di Bufala
  • 1 jalapeno pepper


  1. Preheat oven to 375°F
  2. Zest the lime. Chop the garlic.
  3. Put the chicken in a plastic bag (or tupperware) with the Smoke Show hot sauce, the garlic, the lime zest and juice and 1/4 cup of olive oil. Add salt and pepper. Refrigerate for at least 2 hours. You can also do it the day before and let the chicken marinate overnight for more bold flavours.
  4. Chop the cilantro. Thinly slice the jalapeño pepper, red onion and the fresh mozzarella.
  5. Heat a pan with a drizzle of oil on medium high heat. Cook the chicken for 5 minutes on one side. Turn over, cover and cook on low heat for 12-15 minutes until the center is cooked through. Transfer the chicken to a cutting board and rest 5 minutes before slicing.
  6. Mix the crushed tomatoes with the BBQ sauce and some more Smoke Show hot sauce. Season with salt and pepper.
  7. Spread the tomato/BBQ sauce evenly on the naan breads.
  8. Garnish with the chicken, shredded and fresh mozzarella, red onion, pineapple chunks and jalapeño pepper. Season with pepper.
  9. Cook in the oven for 6-8 minutes, until the cheese has melted.
  10. Garnish with the cilantro and lime juice. Enjoy!