Last Saturday, after spending the morning trimming back the garden and finally pulling out the tomato plants that had long given up, I looked up and realized I hadn’t planned anything for dinner. My hands were still dusty, my legs a bit sore, but I had that satisfying post-yardwork hunger creeping in. My husband had just finished hosing down the patio, and the kids were sprawled on the couch watching some cooking show where they made grilled flatbreads. I laughed when my youngest pointed to the screen and said, “That looks better than pizza.” Challenge accepted.

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I remembered we had a pack of flatbreads in the pantry, chicken breasts in the fridge, and a fresh pineapple I’d picked up on a whim from the farmer’s market. I threw together a quick spice rub, fired up the grill, and let the chicken get smoky and golden.

While it cooked, I sliced the pineapple and red onions, then had each kid help layer their own flatbread. Everyone got a little creative—my oldest doubled the cheese, while my husband went heavy on the sauce. We slid them into the oven until the cheese bubbled and the edges turned crisp.

We ate them outside under the string lights, still in our yard clothes, elbows on the table, sticky fingers, and all. Not fancy. Just delicious and exactly what we needed after a long, sun-soaked day.

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

We didn’t plan on turning that day into anything special, but those flatbreads brought everyone together in the most casual, happy way. It’s become a sort of quiet tradition now whenever we finish a big task around the house, I pull out what we need for Hawaiian BBQ Chicken Flatbreads.

The flavors hit all the right notes, and the memories attached to them just keep piling up. Every time we make them, it reminds me that good food doesn’t need a big moment—it makes the moment.

Hawaiian BBQ Chicken Flatbread