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Hawaiian BBQ chicken flatbread pizza is basically what happens when you take the controversial pineapple-on-pizza debate and add BBQ sauce to make it even more divisive, which somehow creates this sweet-tangy-savory combination that works way better than it has any right to. You brush flatbread with olive oil and pre-bake it until crispy, spread on BBQ sauce, pile on shredded rotisserie chicken, pineapple chunks, red onion, and Colby Jack cheese, then bake until everything melts together into this quick weeknight dinner that tastes like you tried harder than you actually did. The whole thing takes about twenty minutes from start to finish, which is faster than ordering delivery and costs about a quarter of what restaurants charge for flatbread pizzas that are mostly just bread with minimal toppings. I started making this when my son announced he was bringing his girlfriend home for dinner with approximately two hours notice. I threw together what I had in the fridge, and when she asked for the recipe, I realized I'd accidentally created something worth repeating. Now my son specifically requests "that pizza thing" whenever he's bringing someone over, which has made me look like a much better cook than I actually am to a series of girlfriends who probably think I make fancy flatbreads regularly.
My neighbor Linda is extremely vocal about how pineapple on pizza is "an abomination," acting like fruit on savory food personally offends her. She came to a casual dinner party where I served this, saw the pineapple, and made her usual dramatic comments. I watched her sneak two pieces when she thought nobody was looking, then later claim she was "just trying it to confirm it was terrible." Her husband texted me the next day asking for the recipe because apparently she'd made him stop at the store on the way home to buy ingredients to recreate it. Now she makes this regularly at home, though she still won't admit publicly that she likes it.
What Goes Into It
- Rectangular flatbread: One large piece provides a thin, crispy alternative to traditional pizza dough
- Olive oil: One tablespoon to brush on the base for a golden, crunchy texture
- BBQ sauce: Half a cup divided—some for the base and some for a final artistic drizzle
- Colby Jack cheese: One and a quarter cups, hand-shredded for the best possible melt
- Rotisserie chicken: One cup, shredded or cubed, for a quick and savory protein boost
- Red onion: A quarter cup, sliced paper-thin to provide a sharp, colorful bite
- Pineapple: A quarter cup, diced small to provide those essential sweet bursts
- Garlic powder: One tablespoon to season the chicken and add savory depth
- Green onions: Two tablespoons, chopped, for a fresh herbal finish
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Assembling the Flatbread
- The Pre-Bake:
- Heat your oven to 400°F. Brush your flatbread with olive oil and bake on a parchment-lined sheet for 5 minutes. This creates a barrier so the sauce doesn't soak into the bread.
- The Sauce and Cheese:
- Spread a quarter cup of BBQ sauce over the pre-baked flatbread, leaving a small border for the "crust." Sprinkle on one cup of your shredded Colby Jack cheese.
- The Seasoned Chicken:
- In a small bowl, toss your shredded chicken with salt, pepper, and garlic powder. Scatter this evenly over the cheese, then top with the remaining quarter cup of cheese to lock the chicken in place.
- The Final Toppings:
- Distribute the red onion and pineapple chunks across the top. Finish with a drizzle of the remaining BBQ sauce in a zigzag pattern for extra flavor and visual appeal.
- The Final Bake:
- Bake for 10 to 15 minutes until the cheese is bubbly and the edges are golden-brown. Garnish with fresh green onions immediately after removing from the oven.
I've learned the hard way that skipping the pre-bake is the fastest way to ruin a flatbread. Without those first five minutes in the oven, you'll end up with a floppy center that can't support the weight of the chicken and pineapple. It's a tiny step that makes the difference between a "homemade pizza" and a restaurant-quality flatbread.
Creative Variations
- Add Heat: Swap the Colby Jack for Pepper Jack and add fresh jalapeño slices for a sweet-and-spicy kick
- Smoky Richness: Add crumbled bacon alongside the chicken for extra texture and a campfire flavor
- The Herb Finish: Swap the green onions for fresh cilantro to give it a brighter, more aromatic Mexican-fusion vibe
- Naan Alternative: If you can't find flatbread, a large piece of Naan makes an excellent, slightly chewier substitute
Storage and Reheating
Leftovers keep in the fridge for up to 3 days. To restore the crunch, avoid the microwave and pop the slices back into a 350°F oven or an air fryer for about 5 minutes. This doesn't freeze well because the fruit and flatbread both suffer during the thawing process, but since it's so fast to make, there's rarely a need for freezing!
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Ultimately, this Hawaiian BBQ chicken flatbread is a testament to the idea that some of the best meals come from desperate kitchen experiments. It’s the perfect solution for busy weeknights or impromptu guests, proving that even a "divisive" topping like pineapple can win over the harshest critics—even if they, like Linda, only admit it behind closed doors.
Frequently Asked Questions
- → Can I use a different type of cheese?
- Sure! Mozzarella, cheddar, or a Mexican cheese blend all work great. Use whatever melts well and you have on hand.
- → What if I don't have flatbread?
- Naan bread works perfectly, or you could use pita bread, English muffins, or even a pre-made pizza crust. Just adjust the cooking time if needed.
- → Can I use canned pineapple?
- Absolutely! Just make sure to drain it really well and pat the chunks dry with a paper towel so they don't make the pizza soggy.
- → How do I store leftovers?
- Keep leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes to crisp it back up.
- → Can I prep this ahead of time?
- You can assemble everything up to the final baking step and keep it covered in the fridge for a few hours. Just bake when you're ready to eat.
- → Is this good for a party?
- Yes! Make several flatbreads, cut them into small squares, and serve as appetizers. You can even set up a topping bar and let people customize their own.