Let’s Talk About This Flatbread (and a Little About Me)
Alright, friend, let me just start by saying: if you’re after something that’s a little sweet, a little smoky, and a lot comforting, you’ve stumbled onto the right recipe. Hawaiian BBQ Chicken Flatbread has become one of my thrown-together weeknight heroes; it’s not so fancy that my kids turn up their noses (they did with my experimental beet pizza, but that’s another story), but it’s still got enough flair to make you feel like you did something special. I think the first time I made this, it was mostly because I had leftover chicken and exactly zero desire to wash more than one pan. And you know what? That’s how some of the best recipes start.
Why I Keep Making This (And Maybe You Will Too)
I make this whenever I’ve got cooked chicken lounging in the fridge, or when we want pizza vibes but can’t be bothered with dough proofing. My family goes bonkers for the pineapple on top—seriously, my youngest will eat anything if there’s pineapple involved—even if my husband insists on picking off the red onion (his loss, more for me). It’s also the kind of thing that’s forgiving if you accidentally leave it in the oven a minute too long, which is handy because I tend to get distracted by the pile of socks I was sure I’d already folded… but apparently not.
The Stuff You’ll Need (And a Few Cheats)
- 2 flatbreads or naan (store-bought is fine, but I’ve also just used pita in a pinch)
- 1 cup cooked chicken, shredded or chopped (leftover rotisserie is my go-to; grilled works too)
- 1/2 cup BBQ sauce (I swear by Sweet Baby Ray’s, but honestly, whatever’s in your fridge will do the trick)
- 1 cup shredded mozzarella cheese (sometimes I mix in a bit of cheddar if I’m feeling wild)
- 1/2 cup pineapple tidbits, drained (fresh pineapple is great if you’ve got the patience, canned works just fine)
- 1/4 cup thinly sliced red onion (yellow onion if you’re out, or skip it if onions aren’t your jam)
- 2 tbsp chopped cilantro (parsley if you must, or just leave it off entirely—no judgement here)
- Salt and pepper to taste (though honestly, I forget sometimes and nobody complains)
How I Throw It All Together (With a Few Detours)
- Preheat your oven to 425°F (220°C). Or, if you forgot to preheat, just stick the flatbread in for a minute or two longer—no biggie.
- Spread a generous layer of BBQ sauce over the flatbreads. This is where I tend to sneak a taste—just to see if the sauce is still good, you know?
- Toss your chicken with a spoonful of BBQ sauce (optional, but I think it makes the chicken less dry). Scatter it evenly across the flatbreads.
- Sprinkle on the mozzarella (and any other cheese you’re using), then top with pineapple chunks and red onion slices. Don’t worry if it looks a little messy—it’ll all melt together in the oven.
- Bake for about 10–12 minutes, or until the cheese is bubbly and starting to brown at the edges. If you like it slightly crispier, leave it in for a couple more minutes. But keep a close eye—flatbread goes from golden to burned faster than you’d think.
- Once out of the oven, throw on the cilantro, grind a little black pepper over the top if you like, and let it cool for a hot second so you don’t burn your mouth (been there, done that).
- Slice and serve. Or, if you’re me, eat a slice straight from the pan and hope nobody notices the missing piece.
Notes: Stuff I’ve Learned by Messing Up
- If you use too much BBQ sauce, it’ll get a bit soggy in the middle. Ask me how I know. Actually, less is more here.
- Don’t skip draining the pineapple. Otherwise, you’ll get puddles, and not the fun kind.
- I find this tastes even better the next day, cold from the fridge. But maybe that’s just me—my family prefers it fresh.
Variations I’ve Tried (and One I Regret)
- Tried some spicy BBQ sauce once—turned out pretty good, but my kids revolted.
- Added sliced jalapeños for a kick. If you like heat, go for it. If not, maybe don’t.
- Swapped chicken for leftover pulled pork. Actually, that was fantastic—definitely recommend.
- Once tried a cauliflower crust. I wanted to love it, but… ehh, wasn’t for me (maybe you’ll have better luck!)
What If You Don’t Have a Fancy Pizza Stone?
You can totally just use a baking sheet. I line mine with parchment paper because scrubbing burnt cheese off metal is not my idea of fun. If you’ve got a pizza stone though, by all means, use it—just don’t let anyone tell you it’s a dealbreaker.
How to Store (If There’s Anything Left)
Pop the leftovers in an airtight container and stick it in the fridge. It’ll keep for up to 2 days, but honestly, in my house it never lasts more than a day! I’ve tried freezing slices, but the pineapple gets a bit funky after thawing, so I wouldn’t really recommend it except in emergencies.
Serving: How We Do It at My Place
I usually serve this with a quick salad—honestly whatever’s around, sometimes just greens and a splash of lemon juice. My partner claims it’s “not dinner without chips,” so occasionally I’ll throw in a bowl of tortilla chips on the side. Weird combo? Maybe. Tastes great, though.
Pro Tips (or, What I Messed Up So You Don’t Have To)
- Don’t rush the preheat! I once tried starting with a barely warm oven and the cheese didn’t melt right—ended up with a lukewarm, sad flatbread.
- Resist the urge to overload with cheese. Too much and you’ll get a soggy middle (speaking from experience, obviously).
FAQ: You Asked, I Answered (Or Tried To)
- Can I use pizza dough instead of flatbread?
Yeah, you can, but you’ll want to prebake it a bit first so it doesn’t get too mushy. Otherwise, follow the same steps. - What’s the best BBQ sauce for this?
Honestly, the one you like the most. I’m partial to homemade, but check out this recipe from Simply Recipes if you want to try making your own. - What if I don’t like pineapple on pizza?
Well, you could just leave it off, but then you’re missing the whole “Hawaiian” vibe. Or try mango! I did that once, and it was surprisingly good. - Can I make this dairy free?
Sure thing. Use your favorite dairy-free cheese (Violife melts ok), and double-check your BBQ sauce is dairy-free, too. Oh, and if you want more ideas for plant-based versions, this one from Minimalist Baker is a good starting point. - My flatbread got soggy—why?
Could be too much sauce, or maybe you overloaded with toppings (I do this all the time). Try using a slightly thicker flatbread, or baking on the lower rack.
And if you ever accidentally leave it in the oven a bit too long, just call it “extra crispy” and move on—that’s the beauty of home cooking, right?
So there you go. Hawaiian BBQ Chicken Flatbread—easy, delicious, and just a wee bit chaotic, like all the best meals. If you give it a try, let me know what weird toppings you end up loving. Or hating. Happy cooking!
Ingredients
- 2 flatbreads (store-bought or homemade)
- 1 cup cooked chicken breast, shredded
- 1/2 cup barbecue sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup pineapple tidbits, drained
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
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1Preheat your oven to 425°F (220°C). Place the flatbreads on a baking sheet and brush lightly with olive oil.
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2Spread barbecue sauce evenly over each flatbread, leaving a small border around the edges.
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3Top with shredded chicken, pineapple tidbits, red onion slices, and mozzarella cheese.
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4Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
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5Remove from the oven, sprinkle with chopped cilantro, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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