Description
A delicious and easy-to-make flatbread topped with BBQ chicken, pineapple, onions, cheese, and cilantro – perfect for weeknight dinners or casual get-togethers.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (or 8 chicken tenders)
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 4 flatbreads (e.g. naan or flatout)
- 1 cup barbecue sauce (+ extra for drizzle)
- 4 cups shredded cheese (mozzarella or blend)
- 2 cups diced fresh pineapple
- 1 cup sliced red onion
- Fresh cilantro, chopped (for garnish)
Instructions
- In a small bowl, mix brown sugar, chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt.
- Pat chicken dry, sprinkle rub on both sides, then grill or pan‑cook over medium‑high heat for about 4–5 minutes per side (until 165 °F). Let rest 10 minutes, then slice or chop.
- Preheat oven to 400 °F.
- Place flatbreads on a baking sheet. Spread about 1/4 cup BBQ sauce on each.
- Top with about 1 cup cheese, then chicken, pineapple, and red onion.
- Bake 10–12 minutes until flatbreads are crisp and cheese is melted.
- Garnish with cilantro and drizzle extra BBQ sauce before serving.
Notes
- You can substitute chicken with shrimp, steak, or leftover rotisserie chicken.
- Use your favorite BBQ sauce; spicy varieties pair nicely with sweetness.
- Flatbreads like naan, lavash, or regular pizza crust all work.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For gluten‑free, use gluten‑free flatbreads and BBQ sauce.
Nutrition
- Serving Size: 1 flatbread
- Calories: 840 kcal
- Sugar: 26 g
- Sodium: 2114 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 77 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 138 mg