BBQ Chicken Flatbread Pizza is a Summer favorite and it comes together in 40 minutes! Layers of flavor from shredded bbq chicken, pineapple, and cheese are topped over warm, soft flatbread. Get ready for a delicious experience.
Creating new pizza combinations is way too much fun and so delicious! This is one of my favorites with pull apart chicken and the pineapple and cilantro makes it so fresh. A must try for Summer and perfect for lunch or dinner.
For more Summer recipes, try this Jalapeño Pimento Cheese, Baja Shrimp Tacos, and Blackstone Smash Burgers.
Jump to:
Why You'll Love This Flatbread Pizza:
- Easy. Minimal prep work required with simple to follow instructions.
- Quick. Ready in under 40 minutes because we're using store-bought flatbread.
- Big on Flavor. These flatbreads are so tasty with sweet and savory flavors!
- Summer Favorite. Pizzas are fun year round, but I specifically love this version in the Summer. Pineapple and cilantro have that island vibe!
- High in Protein. Reaching your protein goals doesn't have to be boring. These have 47 grams of protein per serving.
Pair this recipe with a Pineapple Jalapeño Margarita or my Mango Mojito!
Ingredients:
Chicken Breast: I like using an Air Chilled Chicken breast, because they don't soak the chicken in any chemicals and I find it tastes better.
Pineapple: Crushed or chunks of canned pineapple works great for this recipe or use fresh pineapple. Make sure the canned version is drained well because too much juice will make the flatbread soggy.
Cheese: Monterey Jack was really delicious in this recipe. I highly recommend shredding the cheese from a block for a better melt. Bagged pre-shredded cheese use an anti-caking agent in the package that doesn't melt well.
Substitutions and Variations:
- These toppings go great on regular pizza dough too! It doesn't have to be a flatbread. It also works on Naan bread, but depending on the size you may want to cook 3-4 of them.
- If you want a shortcut for the chicken breast, buy a store-bought rotisserie chicken, remove the skin and shred it, then warm it up in the sauce mixture for just a few minutes covered. It will dry out if you cook it the full 15-20 minutes.
- Want to add some spice? Sprinkle on crushed red pepper flakes before baking or add pickled or fresh jalapeño.
- You can swap out the Monterey Jack for Mozzarella, Fontina, Pepper Jack, etc., but use a block of cheese and shred it yourself.
Need appetizer ideas? Check out this article on 20+ best appetizers to serve with pizza!
How to Make BBQ Chicken Flatbreads:
Step 1: Add the chicken breasts into a dutch oven or large pot on the stovetop. Sprinkle over spices, bbq sauce and apple cider vinegar. Use tongs to flip the chicken over and around to coat with the mixture. Cover the pot and cook until the internal temperature of the chicken reaches 165 degrees, flipping half way through cooking. *It took about 15 minutes to reach this temp in my dutch oven.
Step 2: Preheat the oven to 425 degrees. Place the flatbreads on to a cookie sheet. Brush the olive oil onto surface of the flatbread, except for the outer inch, just like how you would spread pizza sauce.
Step 3: Top the pizzas with cheese, red onion, and pineapple.
Step 4: Once the chicken reaches 165 degrees internally, transfer just the breasts to a cutting board and use 2 forks to shred the meat apart. Return the shredded chicken back into the sauce in the dutch oven and turn heat to low. If the sauce has gotten dried up, either add some additional sauce in, or add in a few tablespoons of water. Cook for another 8-10 minutes on low heat while the flatbreads are baking.
Step 5: Bake the flatbread pizzas for 8-10 minutes until the cheese is melty with a golden crust.
Step 6: Top the flatbreads with bbq chicken and cilantro. Cut into squares and enjoy! Optional: You can drizzle with ranch or serve it on the side. Try my Wingstop Ranch recipe.
Expert Tips:
- Make sure to drain the canned pineapple well to avoid soggy pizza.
- Don't overcook the chicken. Use a thermometer and insert it into the center of the thickest portion of the breast. Once the reading is 165 degrees, transfer it to a cutting board.
- Don't bake the chicken on the flatbreads. It will crisp up and dry out. It's better to top the flatbreads with hot chicken from the pot before serving.
For more BBQ recipes, check out these BBQ Chicken Sliders on Hawaiian Rolls, Argentine Red Shrimp, and Pulled Pork Egg Rolls.
Storage:
These taste best fresh, but the leftovers are good too. Wrap the leftover squares in foil and store in the fridge for up to 2 days. To reheat, pop the whole foil packet in a 350 degree oven and warm up for 6-7 minutes. The foil will help the bbq chicken from drying out.
More Summer Recipes You'll Love:
If you tried this BBQ Chicken Flatbread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
BBQ Chicken Flatbread Pizza
- Total Time: 40 minutes
- Yield: 2 large flatbreads 1x
Description
BBQ Chicken Flatbread Pizza is a Summer favorite and it comes together in 40 minutes! Layers of flavor from shredded bbq chicken, pineapple, and cheese are topped over warm, soft flatbread. Get ready for a delicious experience.
Ingredients
- 2 chicken breasts (about 1 lb), trimmed
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup traditional bbq sauce (Stubbs Original is a good one)
- ¼ cup apple cider vinegar
- 2 large flatbreads (I used the mission brand 14 ounce package)
- 2 tablespoons olive oil
- 8 ounce block Monterey Jack cheese, shredded
- 8 ounce can of pineapple, crushed or chunks, drained
- ⅓ cup red onion, thinly sliced
- ½ cup of fresh cilantro, washed well to remove dirt and sand, and stems removed
Optional: Ranch dressing for drizzling or serving on the side
Instructions
- Add the chicken breasts into a dutch oven or large pot on the stovetop. Sprinkle over spices, bbq sauce and apple cider vinegar. Use tongs to flip the chicken over and around to coat with the mixture. Cover the pot and cook until the internal temperature of the chicken reaches 165 degrees, flipping half way through cooking. *It took about 15 minutes to reach this temp in my dutch oven.
- Preheat the oven to 425 degrees. Place the flatbreads onto a cookie sheet. Brush the olive oil onto the whole surface of the flatbread, except for the outer inch, just like how you would spread sauce.
- Top the pizzas with cheese, red onion, and pineapple.
- Once the chicken reaches 165 degrees internally, transfer just the breasts to a cutting board and use 2 forks to shred the meat apart. Return the shredded chicken back into the sauce in the dutch oven and turn heat to low. If the sauce has gotten dried up, either add some additional sauce in, or add in a few tablespoons of water. Cook for another 8-10 minutes on low heat while the flatbreads are baking.
- Bake the flatbread pizzas for 8-10 minutes until the cheese is melty with a golden crust.
- Top the flatbreads with bbq chicken and cilantro. Cut into squares and enjoy! Optional: You can drizzle with ranch or serve it on the side.
Notes
- Make sure to drain the canned pineapple well to avoid soggy pizza.
- Don't overcook the chicken. Use a thermometer and insert it into the center of the thickest portion of the breast. Once the reading is 165 degrees, transfer it to a cutting board.
- Don't bake the chicken on the flatbreads. It will crisp up and dry out. It's better to top the flatbreads with hot chicken from the pot right before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: bake
- Cuisine: American
Holly says
These were so good! Love all the flavors!
Tara Smithson says
Thanks so much Holly! So happy to hear that!