Kitchen notes · a little help before you start
Hawaiian BBQ Chicken Pizza
Pineapple and barbecue chicken make a sweet, savory pizza with plenty of melted mozzarella between the toppings. Bacon adds a salty bite, while red onion brings a little sharpness. A scattering of cilantro freshens the slices, especially alongside those juicy little pieces of pineapple.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 5
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Pizza
A few quick notes
1. Brush chicken near the end
Grill the chicken through and add its barbecue coating during the final part of grilling before cooling.
2. Rest the oiled dough
Brush the stretched dough with garlic oil and let it rest as directed before adding sauce and toppings.
3. Layer cheese around toppings
Put some mozzarella under the chicken and other toppings, then scatter the remaining cheese over them.
Get to know the ingredients
Fresh pineapple
Chop the fresh pineapple into small pieces for scattering among the chicken, bacon and onion on the pizza.
Red onion
Slice the onion thinly and rinse under cool water as listed before adding it with the other toppings.
Cooked bacon
Use bacon already cooked and chopped, spreading it over the first mozzarella layer with the chicken and pineapple.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Hawaiian BBQ Chicken Pizza
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cilantro over the slices
Bake until the crust is golden, then slice and serve warm with the chopped or torn cilantro.
A little more help as you go
A crispier crust option
You can use a preheated pizza stone and pizza peel if you prefer a crispier pizza base.
Cool before cubing chicken
Let the grilled chicken cool briefly before cutting it into cubes for topping the pizza dough.
A few questions you might have
Can I use store-bought pizza dough?
Yes, homemade or store-bought dough is listed, stretched into a round on floured parchment over a pizza tray.
Does the chicken go on raw?
No, grill it until cooked through, brush with barbecue sauce near the end and cool before cubing.
Where does the garlic go?
Mix the minced garlic with the remaining olive oil and brush that mixture over the stretched dough.
Is all the barbecue sauce used on the chicken?
No, some brushes the chicken during grilling, and the remainder spreads over the dough before topping.
When should I add cilantro?
The final serving step adds cilantro after the pizza is baked and sliced, while serving the slices warm.
Any more cooking tips?
For a crisper crust, preheat a pizza stone in the oven and use a pizza peel to slide the pizza onto it.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
