Sweet Hawaiian Chicken Flatbread

I used to think Hawaiian pizza was controversial until I served Hawaiian chicken flatbread at a dinner party. Half my guests looked at me like I’d committed a food crime, while the other half devoured three pieces each and asked for the recipe.

Here’s the thing about pineapple on savory dishes—it works when you balance it right. The sweetness from the fruit plays off the tangy barbecue sauce and spiced chicken in a way that just makes sense. Plus, when you cook pineapple, it caramelizes a bit and loses that raw, overly sweet taste that pineapple-haters complain about.

This flatbread comes together in about 30 minutes, which makes it perfect for weeknight dinners when you want something that feels special but doesn’t require much effort. The spice blend on the chicken gives it enough flavor to stand up to all the toppings, and the cilantro and lime at the end bring everything together.

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What Kind of Flatbread Should I Use?

You have a few good options when it comes to choosing flatbread for this recipe. I like using Stonefire flatbreads because they’re sturdy enough to hold all the toppings without getting soggy, and they crisp up nicely in the oven. Naan bread is another great choice – it’s a bit thicker and has a slightly buttery flavor that pairs well with the sweet and savory toppings. If you can’t find either of those, pita bread or even pre-made pizza crusts from the store will work just fine. Just make sure whatever you choose is thick enough to support the chicken, pineapple, and all that melted cheese without falling apart.

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Options for Substitutions

This flatbread recipe is pretty forgiving, so here are some swaps you can make:

• Chicken: If you don’t have chicken tenders or breasts, rotisserie chicken works great here – just shred it and toss it with the spice mix. You can also use turkey or even pulled pork for a different spin.
• Flatbreads: Naan bread, pita bread, or even pre-made pizza crusts make good alternatives. You can also use tortillas for a thinner, crispier base – just watch them closely as they cook faster.
• Cheese: While mozzarella is traditional, you can mix in some monterey jack, cheddar, or pepper jack if you want extra flavor. A blend works nicely too.
• Fresh pineapple: Canned pineapple chunks work just fine – just drain them well and pat dry with paper towels to avoid a soggy flatbread.
• Red onions: Yellow or white onions can step in if needed. For a milder flavor, soak the sliced onions in cold water for 10 minutes before using.
• Barbecue sauce: Any BBQ sauce you like works here – sweet, smoky, or spicy. Just pick your favorite brand or style.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this flatbread is overloading it with toppings, which prevents the crust from getting crispy and can make it soggy – stick to the amounts listed and spread everything evenly for the best results.

Another common error is not letting your grilled chicken rest before slicing, as cutting into it immediately causes all the juices to run out, leaving you with dry meat on top of your flatbread.

To avoid burnt cheese and raw toppings, make sure your oven is fully preheated to 400°F before baking, and if you’re using a grill instead, keep the lid closed and watch carefully since flatbreads can go from perfect to charred in just a minute or two.

Finally, don’t skip patting your pineapple dry with a paper towel before adding it – excess moisture will make your flatbread watery and prevent that nice crispy bottom you’re looking for.

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What to Serve With Hawaiian Chicken Flatbread?

This flatbread is pretty filling on its own, but I love serving it with a simple side salad to balance out all those sweet and savory flavors. A basic mixed greens salad with a light vinaigrette or even just some crunchy coleslaw works perfectly and adds a fresh contrast to the rich barbecue sauce and melted cheese. If you’re feeding a crowd, consider putting out some tortilla chips with guacamole or a veggie platter with ranch dip so people can snack while the flatbreads are in the oven. For drinks, an iced tea or lemonade pairs really nicely with the tropical pineapple and tangy barbecue flavors.

Storage Instructions

Store: Leftover flatbread keeps well in the fridge for up to 3 days in an airtight container. I like to separate the pieces with parchment paper so they don’t stick together. The pineapple might release a bit of moisture, but it still tastes great reheated.

Freeze: You can freeze these flatbreads for up to 2 months. Wrap each piece individually in plastic wrap, then place them all in a freezer bag. This way you can grab just one or two whenever you want a quick meal without thawing the whole batch.

Reheat: For the best results, reheat in the oven at 375°F for about 8-10 minutes until the cheese gets melty again and the crust crisps up. You can also use an air fryer at 350°F for 5-6 minutes. The microwave works in a pinch, but the flatbread won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3450-3750
• Protein: 180-210 g
• Fat: 120-140 g
• Carbohydrates: 390-440 g

Ingredients

For the seasoned chicken:

• 8 chicken tenders (cut into 1-inch bite-sized chunks)
• 1 tbsp brown sugar
• 1 tsp chili powder (I prefer McCormick for consistent heat)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp paprika
• 1.25 tsp salt
• 1/2 tsp crushed red pepper flakes

For the flatbread assembly:

• 4 flatbreads (Stonefire brand provides the best chewy texture)
• 4 cups cheese (shredded Monterey Jack or mozzarella works best)
• 1.25 cups barbecue sauce (I use Sweet Baby Ray’s for the best tang)
• 2 cups pineapple (diced into 1/2-inch pieces and patted dry)
• 1 cup red onions (thinly sliced into half-moons)
• 1 bunch cilantro
• 1 tbsp fresh lime juice

Step 1: Prepare the Spice Rub and Season the Chicken

• 1 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp paprika
• 1.25 tsp salt
• 1/2 tsp crushed red pepper flakes
• 8 chicken tenders

Combine the brown sugar, chili powder, cumin, garlic powder, onion powder, paprika, salt, and crushed red pepper flakes in a small bowl, mixing thoroughly to distribute the spices evenly.

Pat the chicken tenders dry with paper towels, then toss them with the spice mixture until each piece is well coated.

I prefer to let the seasoned chicken sit for a few minutes while I prep the other ingredients—this allows the flavors to start penetrating the meat.

Step 2: Prep the Toppings While Chicken Cooks

• 2 cups pineapple
• 1 cup red onions
• 1 bunch cilantro
• 4 cups cheese
• 1.25 cups barbecue sauce

While the chicken is cooking, prepare your assembly ingredients.

Dice the pineapple into 1/2-inch pieces and pat them dry with paper towels to remove excess moisture—this prevents soggy flatbread.

Thinly slice the red onions into half-moons and have the cilantro ready.

Shred the cheese if not already done, and measure out the barbecue sauce.

Having everything prepped and within arm’s reach makes the final assembly quick and efficient.

Step 3: Cook and Rest the Seasoned Chicken

• seasoned chicken from Step 1

Heat your grill or grill pan to medium-high heat and cook the seasoned chicken tenders for 4-5 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F.

Transfer the cooked chicken to a cutting board and let it rest for 10 minutes—this keeps the meat juicy.

After resting, cut the chicken into 1-inch bite-sized chunks.

While the chicken rests, preheat your oven to 400°F.

Step 4: Assemble the Flatbreads

• 4 flatbreads
• 1.25 cups barbecue sauce
• cooked chicken from Step 3
• 4 cups cheese
• pineapple from Step 2
• red onions from Step 2

Place the flatbreads on a large baking sheet or pizza pans.

Spread each flatbread with a thin layer of barbecue sauce, then distribute the cooked chicken chunks evenly across each one.

Sprinkle the shredded cheese over the chicken, then scatter the diced pineapple and sliced red onions on top.

I find that patting the pineapple dry really makes a difference—it keeps the flatbread from getting soggy during baking.

Step 5: Bake the Flatbreads Until Cheese Melts

• assembled flatbreads from Step 4

Bake the assembled flatbreads at 400°F for 10-12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are lightly golden.

Watch for doneness around the 10-minute mark—you want the cheese fully melted but the flatbread still chewy, not crispy.

Step 6: Finish with Fresh Cilantro and Lime

• baked flatbreads from Step 5
• 1 bunch cilantro
• 1 tbsp fresh lime juice

Remove the flatbreads from the oven and immediately top with fresh cilantro leaves.

Drizzle each flatbread lightly with fresh lime juice, which brightens the flavors and cuts through the richness of the cheese and barbecue sauce.

Cut each flatbread into slices and serve immediately.

Sweet Hawaiian Chicken Flatbread

Delicious Sweet Hawaiian Chicken Flatbread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 3600 kcal

Ingredients

  

For the seasoned chicken

• 8 chicken tenders (cut into 1-inch bite-sized chunks)
• 1 tbsp brown sugar
• 1 tsp chili powder (I prefer McCormick for consistent heat)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp paprika
• 1.25 tsp salt
• 1/2 tsp crushed red pepper flakes

For the flatbread assembly

• 4 flatbreads (Stonefire brand provides the best chewy texture)
• 4 cups cheese (shredded Monterey Jack or mozzarella works best)
• 1.25 cups barbecue sauce (I use Sweet Baby Ray's for the best tang)
• 2 cups pineapple (diced into 1/2-inch pieces and patted dry)
• 1 cup red onions (thinly sliced into half-moons)
• 1 bunch cilantro
• 1 tbsp fresh lime juice

Instructions

 

• Combine the brown sugar, chili powder, cumin, garlic powder, onion powder, paprika, salt, and crushed red pepper flakes in a small bowl, mixing thoroughly to distribute the spices evenly. Pat the chicken tenders dry with paper towels, then toss them with the spice mixture until each piece is well coated. I prefer to let the seasoned chicken sit for a few minutes while I prep the other ingredients—this allows the flavors to start penetrating the meat.
• While the chicken is cooking, prepare your assembly ingredients. Dice the pineapple into 1/2-inch pieces and pat them dry with paper towels to remove excess moisture—this prevents soggy flatbread. Thinly slice the red onions into half-moons and have the cilantro ready. Shred the cheese if not already done, and measure out the barbecue sauce. Having everything prepped and within arm's reach makes the final assembly quick and efficient.
• Heat your grill or grill pan to medium-high heat and cook the seasoned chicken tenders for 4-5 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F. Transfer the cooked chicken to a cutting board and let it rest for 10 minutes—this keeps the meat juicy. After resting, cut the chicken into 1-inch bite-sized chunks. While the chicken rests, preheat your oven to 400°F.
• Place the flatbreads on a large baking sheet or pizza pans. Spread each flatbread with a thin layer of barbecue sauce, then distribute the cooked chicken chunks evenly across each one. Sprinkle the shredded cheese over the chicken, then scatter the diced pineapple and sliced red onions on top. I find that patting the pineapple dry really makes a difference—it keeps the flatbread from getting soggy during baking.
• Bake the assembled flatbreads at 400°F for 10-12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are lightly golden. Watch for doneness around the 10-minute mark—you want the cheese fully melted but the flatbread still chewy, not crispy.
• Remove the flatbreads from the oven and immediately top with fresh cilantro leaves. Drizzle each flatbread lightly with fresh lime juice, which brightens the flavors and cuts through the richness of the cheese and barbecue sauce. Cut each flatbread into slices and serve immediately.