Last spring, my husband and I volunteered with our neighborhood clean-up crew—just a small group of folks with brooms and trash bags, doing our part to tidy up the sidewalks and trim the overgrown bushes near the park entrance. The sun had been warming our backs for hours, and by the time we wrapped up, we were both sun-tired and hungry.
We stopped at a little market on the edge of town to grab something quick for lunch. Tucked between the fresh bakery and the deli case, there was a heated display with flatbreads I hadn’t seen before one in particular caught my eye. A golden crust loaded with barbecue chicken, pineapple, red onion, and a sticky-sweet glaze.
We shared it on a shaded bench outside the market, laughing about who found the weirdest item while cleaning (an old pair of bowling shoes, for the record). That first bite was bold—sweet, tangy, and just a little smoky. It surprised me in the best way. The combination stayed with me, and once we got home, I scribbled down what I could remember.
Later that weekend, I recreated it in our kitchen with a few tweaks, seasoned grilled chicken, fresh pineapple, melty cheese and served it for a casual Friday movie night.
Short Description
A smoky-sweet flatbread layered with grilled chicken, BBQ sauce, cheese, pineapple, and red onion—easy to make, packed with flavor, and perfect for quick dinners or casual gatherings.
Key Ingredients
For the Rub:
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
For the Flatbread Assembly:
- 8 chicken tenders or 2 large boneless, skinless chicken breasts
- 4 flatbreads (e.g., Stonefire)
- 4 cups shredded cheese (mozzarella, cheddar, or a blend)
- 1 cup barbecue sauce, plus more for drizzling
- 2 cups diced fresh pineapple
- 1 cup thinly sliced red onions
- Fresh cilantro, chopped (for garnish)
Tools Needed
- Grill or grill pan
- Baking sheet
- Mixing bowls
- Sharp knife and cutting board
- Tongs
- Oven or toaster oven
- Spoon or spatula for spreading sauce
- Cooling rack (optional)
Cooking Instructions
Step 1: Mix the Rub
In a small bowl, combine brown sugar, chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Stir well to break up any clumps.
Step 2: Season and Grill the Chicken
Preheat grill to high. Rub the seasoning mix evenly over both sides of the chicken. Grill for 4–5 minutes per side or until the chicken is fully cooked and has nice grill marks. Let it rest for 10 minutes, then slice into bite-sized pieces.
Step 3: Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper if needed.
Step 4: Assemble the Flatbreads
Spread ¼ cup barbecue sauce over each flatbread. Sprinkle 1 cup of cheese evenly across each one. Top with grilled chicken, red onion slices, and diced pineapple.
Step 5: Bake or Grill the Flatbreads
Bake in the preheated oven for 10–12 minutes until the cheese is melted and bubbly, and the flatbread edges are crisp. If grilling, place directly on the grates over medium heat and cook for 6–8 minutes with the lid closed.
Step 6: Garnish and Serve
Sprinkle chopped fresh cilantro over each flatbread. Slice into wedges and drizzle with extra barbecue sauce, if desired.
Why You’ll Love This Recipe
Flavor Explosion: Sweet pineapple, tangy BBQ, smoky chicken, and gooey cheese hit every taste bud.
Quick and Easy: Done in under 30 minutes with easy-to-find ingredients.
Crowd-Pleaser: Perfect for parties, family dinners, or game day snacks.
Make-Ahead Friendly: Prep the chicken and toppings ahead for fast weeknight dinners.
Customizable: Easy to swap ingredients to suit different diets or preferences.
Mistakes to Avoid & Solutions
Overcooking the chicken: It dries out fast.
Solution: Grill only until juices run clear, then let it rest before slicing.
Soggy flatbread: Too much sauce can cause this.
Solution: Stick to ¼ cup sauce per flatbread, and layer cheese before wet toppings.
Uneven cheese melting: Happens with too much topping.
Solution: Spread toppings evenly and avoid piling too high in the center.
Burnt edges: Can occur if oven is too hot or flatbreads are too close to heat.
Solution: Check at 8 minutes and rotate pans halfway through baking.
Raw onions overpowering: Too thick slices won’t soften.
Solution: Slice onions thin or lightly sauté before using.
Serving and Pairing Suggestions
Best served: Hot and fresh from the oven, cut into wedges.
Great pairings: Coleslaw, a fresh green salad, or grilled corn.
Drinks to serve: Iced tea, sparkling lemonade, or chilled rosé.
Serving style: Family-style on a cutting board or arranged on a tray for parties.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Not ideal, as pineapple and onions can release too much moisture.
Reheating in oven: Bake at 350°F for 8–10 minutes until heated through.
Reheating in toaster oven: Works well for a crisp crust.
Microwave warning: Quick, but the crust softens—best for emergencies.
FAQs
1. Can I use rotisserie chicken instead?
Yes, it’s a great shortcut! Just toss it with a little BBQ sauce and skip the rub.
2. What cheese works best?
A mozzarella-cheddar blend melts beautifully and complements the flavors.
3. Can I make it vegetarian?
Absolutely! Use grilled tofu or a meat substitute, and skip the chicken.
4. Is canned pineapple okay?
Fresh is best for texture, but canned (drained well) can work in a pinch.
5. Can I cook the flatbread entirely on the grill?
Yes—use medium heat and close the lid. Just watch closely so the bottom doesn’t burn.
Tips & Tricks
Let the chicken rest after grilling—it stays juicier when sliced.
Use parchment paper on your baking sheet for easy cleanup.
Brush flatbreads lightly with oil before baking for a golden, crispy edge.
Add jalapeños if you like a spicy kick.
Double the rub and store it for next time—great on pork or shrimp too.
Recipe Variations
Spicy Pineapple Kick: Add sliced jalapeños or crushed red pepper flakes before baking.
Tropical Veggie Twist: Use grilled zucchini or bell peppers instead of chicken.
Hawaiian Ranch Style: Drizzle with ranch dressing instead of BBQ sauce for a milder flavor.
Smoky Bacon Boost: Add crumbled cooked bacon on top with the chicken.
BBQ Pork Flatbread: Replace chicken with pulled pork for a smoky, savory version.
Final Thoughts
Now, whenever I pull this flatbread from the oven, I still think of that market bench and how unexpectedly satisfying that day turned out to be. It’s funny how some meals don’t just fill you up—they quietly settle into your memory. This one checks all the boxes for me: quick to assemble, full of flavor, and just different enough to feel like a treat.
It’s ideal for nights when I want to keep things relaxed but still serve something with a little personality. Pair it with a light salad or some iced tea, and you’ve got a simple dinner that doesn’t feel thrown together. It’s one of those easy wins I’m always grateful to have in my back pocket.
Hawaiian BBQ Chicken Flatbread Recipe
Print ThisIngredients
- For the Rub:
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- For the Flatbread Assembly:
- 8 chicken tenders or 2 large boneless, skinless chicken breasts
- 4 flatbreads (e.g., Stonefire)
- 4 cups shredded cheese (mozzarella, cheddar, or a blend)
- 1 cup barbecue sauce, plus more for drizzling
- 2 cups diced fresh pineapple
- 1 cup thinly sliced red onions
- Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Mix the Rub
Combine all spices in a small bowl and mix well.
Step 2: Season and Grill the Chicken
Preheat grill to high. Rub seasoning on chicken and grill 4–5 minutes per side until cooked through. Rest 10 minutes, then slice.
Step 3: Preheat the Oven
Set oven to 400°F (200°C). Line a baking sheet if needed.
Step 4: Assemble the Flatbreads
Spread ¼ cup BBQ sauce on each flatbread. Add 1 cup cheese, grilled chicken, red onions, and pineapple.
Step 5: Bake or Grill
Bake 10–12 minutes until cheese melts and edges crisp, or grill over medium heat for 6–8 minutes with lid closed.
Step 6: Garnish and Serve
Top with cilantro, slice, and drizzle with more BBQ sauce if desired.
