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BBQ Chicken Pineapple Pizza Recipe
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BBQ Chicken Pineapple Pizza Recipe

Course: Lunch
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Elevate your pizza experience with this BBQ chicken pineapple pizza recipe. Featuring Flatout flatbreads as the crispy base, this delightful fusion combines zesty barbecue sauce, tender rotisserie chicken, juicy pineapple chunks, and gooey mozzarella cheese for a burst of flavors.
This straightforward recipe guides you through each step: layering the Flatout flatbreads with tangy barbecue sauce, melted cheese, succulent shredded chicken, red onions, and the sweet tang of pineapple. Seasoned to perfection with salt and pepper, these pizzas bake to golden perfection in a preheated oven in just 10-12 minutes.
Designed for convenience and taste, this recipe is versatile – serve it as a scrumptious appetizer, a quick lunch, or an easy dinner option that’ll delight family and friends. Its vibrant colors and mouthwatering aroma will draw everyone to the table.
Perfect for chefs of any level, this recipe’s simplicity, bold flavors, and crowd-pleasing appeal make it a winner. Add a sprinkle of fresh parsley or cilantro for a delightful herbal twist. Elevate your pizza nights with this mouthwatering blend of BBQ goodness!

Ingredients

  • 1 small red onion, thinly sliced

  • 2 (8-ounce) cans pineapple chunks in 100% juice, drained

  • 4 (about 12 by 8-inch) flatbreads, like Flatout

  • 1 cup barbecue sauce

  • 1 cup shredded mozzarella cheese

  • 2 cups shredded rotisserie chicken

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons coarsely chopped fresh parsley leaves or cilantro (optional)

Directions

  • Preheat the oven to 375ºF and arrange two racks to divide it into thirds. Optionally, line two baking sheets with parchment paper.
  • Lay out 2 flatbreads on each baking sheet. Spread 1/4 cup barbecue sauce evenly on each flatbread.
  • Sprinkle 1 cup shredded mozzarella cheese over the barbecue sauce on each flatbread. Then, distribute 2 cups shredded chicken equally over the cheese on each flatbread.
  • Arrange the thinly sliced red onion and drained pineapple chunks over the chicken. Season with a sprinkle of salt and pepper.
  • Bake the pizzas for 10 to 12 minutes or until lightly browned and the cheese is melted.
  • Once baked, transfer the pizzas to a cutting board and slice each into quarters. Optionally, garnish with chopped parsley or cilantro.

Notes

  • Storage: Leftovers can be refrigerated in an airtight container up to 4 days.