Hawaiian BBQ Chicken Flatbread

Sweet smoky and a little tangy these Hawaiian BBQ Chicken Flatbreads bring together bright pineapple juicy grilled chicken and melty cheese for a weeknight dinner that always disappears fast. The balance of sweet fruit and bold barbecue sauce in every slice just feels like summer on a plate and never fails to satisfy a crowd or picky kids.

The first time I made this flatbread I was craving pizza but wanted something fresh and lighter without all the fuss. It quickly became my go to for backyard parties and quick weekend dinners and always reminds me of warm evenings on the patio.

Ingredients

• Chicken tenders or boneless skinless chicken breasts: Choose quality chicken for best flavor and juicy bites I like to use organic or free-range if possible
• Brown sugar: This adds sweetness to the chicken rub and helps it caramelize as it grills Try to use fresh soft brown sugar so it melds with the spices
• Chili powder: A touch of heat and rich depth Look for a chili powder with a fresh smell and rich color
• Cumin: Adds earthy warmth Use whole cumin seeds and grind them if you want an even deeper flavor
• Garlic powder: For savory punch Choose a fine powder for good distribution
• Onion powder: Sweet and mild depth Fresh aromatic powder works best
• Smoked paprika: Gives a hint of smoky BBQ wheelhouse Spanish style smoked paprika is bold and aromatic
• Salt: Essential for bringing out every layer of flavor Sea salt or kosher salt coats the chicken really evenly and enhances taste
• Flatbreads: A sturdy base that crisps perfectly Choose thick soft flatbreads that toast well I love Stonefire brand for texture
• Cheese: Melty and gooey goodness Mozzarella melts best but a blend with Monterey Jack or cheddar adds sharpness
• Barbecue sauce: Sweeter tangier sauces work really well Check for a nicely balanced flavor and avoid brands with artificial aftertaste
• Fresh pineapple: Bright sweet flavor Use ripe pineapples with a golden skin and sweet scent Diced small is best for even topping
• Red onions: A little bite and color Slice thin so they melt into the cheese rather than overwhelm each bite
• Fresh cilantro: Brings freshness and a pop of color Flat leaf cilantro tastes milder and is great for topping

Step-by-Step Instructions

Make the spice rub:

In a small bowl combine brown sugar chili powder cumin garlic powder onion powder smoked paprika and salt Stir until completely mixed so every bite of chicken is flavorful

Grill chicken and slice:

Heat your grill on high until very hot Pat chicken dry with paper towels Rub the spice mix evenly on both sides of each piece Place chicken on the hot grill Cook for four to five minutes per side until fully cooked and lightly charred Set aside for ten minutes to rest then use a sharp knife to cut into bite size pieces

Prepare flatbreads:

Lay your flatbreads on a clean work surface Spread about a quarter cup of barbecue sauce evenly on each flatbread making sure to reach the edges This creates a saucy flavorful base

Assemble toppings:

Sprinkle about one cup of cheese evenly over each flatbread Top with grilled chicken pieces then scatter over diced pineapple and thinly sliced red onions Make sure each bite will have a bit of everything

Grill or bake flatbreads:

Preheat your oven to four hundred degrees or use your grill for extra smoky flavor Place topped flatbreads on a baking sheet or directly on the grill Bake or grill for ten to twelve minutes until cheese is bubbling and edges are crisp

Finish and serve:

Remove flatbreads and immediately sprinkle with freshly chopped cilantro Slice into wedges For extra zip drizzle more barbecue sauce over the top before serving

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Barbecue sauce is always the star for me I love trying new brands and homemade versions and this flatbread is how I finally convinced my husband to try pineapple on pizza He was hooked after just one bite and now we argue over leftovers

Storage tips

Let the flatbreads cool completely before storing Stack slices between parchment paper so they stay crisp Store in an airtight container in the refrigerator for up to three days Reheat in a toaster oven or oven for best results so the crust gets back to its perfect crunch

Ingredient substitutions

Try using leftover shredded rotisserie chicken if you want to skip grilling If you need a dairy free version use plant based cheese blends For a different flavor swap mango for the pineapple or try a chipotle flavored barbecue sauce for extra heat

Serving suggestions

Pair with a light salad of mixed greens lime and a sprinkle of cotija cheese for a bright contrast Flatbreads also cut well into strips to serve as a fun appetizer for parties or game nights

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Cultural and historical context

Hawaiian pizza and flatbreads are a classic North American fusion even though they did not originate in Hawaii The idea of adding tropical sweet fruit to savory grilled meats and cheese comes from blending international barbecue traditions with American pizza culture The result is a dish that tastes like a vacation in every bite

Recipe FAQs

→ What kind of chicken works best for this flatbread?

Boneless, skinless chicken tenders or chicken breasts pair well with the bold barbecue flavors—just be sure to grill until juicy and cooked through for ideal texture.

→ Can I use store-bought barbecue sauce?

Absolutely! Choose your favorite brand or style—sweet, smoky, or spicy—to complement the pineapple and chicken.

→ Is it necessary to grill the chicken?

Grilling adds a smoky touch, but you can pan-cook or bake the chicken pieces if you prefer. Ensure internal temperature reaches 165°F for safety.

→ Can I make this with other proteins?

Yes, cooked shrimp or pulled pork are great alternatives. Vegetarian options like grilled mushrooms work well, too.

→ What’s the best way to serve the flatbread?

Slice into wedges and garnish with fresh cilantro and extra barbecue sauce. It's great as an entree or party appetizer.