Pineapple Barbecue Chicken Pizza Recipes

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BBQ CHICKEN-PINEAPPLE PIZZA



BBQ Chicken-Pineapple Pizza image

Try out some tropical tastes tonight with our BBQ Chicken-Pineapple Pizza recipe. Sweet, smoky and cheesy, there's a whole lot to love about our BBQ Chicken-Pineapple Pizza. Our BBQ Chicken-Pineapple Pizza recipe is ready to become a regular at your table.

Provided by My Food and Family

Categories     Home

Time 43m

Yield 6 servings

Number Of Ingredients 7

1 Tbsp. oil
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 ready-to-use baked pizza crust (12 inch)
1/3 cup BULL'S-EYE Original Barbecue Sauce
1 can (8 oz.) pineapple chunks in juice, well drained
1 green onion, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400°F.
  • Heat oil in large skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done. Cool slightly.
  • Spread pizza crust with barbecue sauce; top with chicken, pineapple and onions. Sprinkle with cheese. Place crust directly on middle oven rack.
  • Bake 15 to 18 min. or until cheese is melted and edge of crust is golden brown.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 9 g, Protein 24 g

BARBECUE PINEAPPLE CHICKEN



Barbecue Pineapple Chicken image

A very easy chicken recipe to throw together for the grill. It's delicious! Tweak it to suit your taste, I know you'll enjoy it!

Provided by DEIRDRE7

Categories     Meat and Poultry Recipes     Chicken

Time 2h20m

Yield 6

Number Of Ingredients 5

2 (18 ounce) bottles barbecue sauce
1 (8 ounce) can crushed pineapple
1 tablespoon garlic powder
½ teaspoon chili powder
6 chicken leg quarters

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
  • Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour.
  • Remove chicken from the oven and let cool 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.

Nutrition Facts : Calories 665.8 calories, Carbohydrate 71.7 g, Cholesterol 142.9 mg, Fat 22.5 g, Fiber 1.7 g, Protein 41.2 g, SaturatedFat 5.9 g, Sodium 2016.6 mg, Sugar 49.5 g

LEFTOVER BBQ PULLED PORK (OR SHREDDED CHICKEN) PIZZA W/PINEAPPLE



Leftover BBQ Pulled Pork (Or Shredded Chicken) Pizza W/Pineapple image

This is a recipe I came up with to use up leftover BBQ pulled pork. It was such a hit with my boys that I thought I would post it. The recipe as written uses a loaf of Rhodes bread dough as the pizza crust, but I'm sure you could use any crust of your choice, just follow the cooking instructions for that crust. I have tried this pizza on a pizza stone and on a cookie sheet, and the crust comes out crispier on a cookie sheet. Note, the prep time assumes that your bread dough has already been thawed and is ready to use.

Provided by TheShields

Categories     Pork

Time 55m

Yield 1 Pizza, 4 serving(s)

Number Of Ingredients 6

1 loaf rhodes bread dough (thawed & risen, or pizza crust of your choice)
1/3 cup barbecue sauce
2 cups mozzarella cheese (shredded)
1 cup pork (BBQ, pulled or shredded) or 1 cup chicken (BBQ, pulled or shredded)
1/2 cup pineapple (chunked)
hot pepper (pizza peppers) (optional)

Steps:

  • Form dough into a ball, then roll into approximately a 13 inch long oval and place on a cookie sheet sprayed with non-stick cooking spray.
  • Cover with plastic wrap and let rise for 30 minutes.
  • Preheat oven to 425.
  • Remove the plastic wrap and spread the BBQ sauce onto the dough, leaving approximately a 1/2 inch edge around the dough without sauce.
  • Sprinkle the mozzarella cheese over the sauce, covering evenly.
  • Top the cheese with the BBQ pork or chicken and pineapple.
  • Bake for 12-15 minutes, or until the crust is golden brown.
  • Let cool for 5 minutes, cut with pizza cutter, top with pizza peppers (optional) and enjoy.

BARBECUE PINEAPPLE CHICKEN PIZZA POCKETS



Barbecue Pineapple Chicken Pizza Pockets image

Why buy store-bought when you can whip up your own lunch-box-friendly pizza pockets made with Bisquick, shredded chicken, barbecue sauce and canned pineapple.

Provided by Sarah Caron

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 7

3 cups Original Bisquick™ mix
2/3 cup very warm water (120°F to 130°F)
2 tablespoons olive oil
1/2 cup barbecue sauce
1/2 cup shredded cooked chicken
1/2 cup canned pineapple tidbits, drained
1/2 cup finely shredded Monterey Jack cheese (2 oz)

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
  • In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
  • Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
  • In small bowl, stir together barbecue sauce and chicken. Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 tablespoon pineapple and 1 tablespoon cheese. Fold over, and pinch edges to seal.
  • Bake 15 to 20 minutes or until golden.
  • Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

Nutrition Facts : ServingSize 1 Serving

BBQ PINEAPPLE FLATBREAD PIZZAS



BBQ Pineapple Flatbread Pizzas image

Vegetarian spin on BBQ chicken pizza.

Provided by davekippen

Categories     Main Dish Recipes     Pizza Recipes

Time 1h30m

Yield 2

Number Of Ingredients 10

1 red onion, chopped, divided
⅓ cup red wine vinegar, or as needed
4 teaspoons olive oil, divided
1 cup diced pineapple
1 green bell pepper, halved and seeded
2 (7 inch) flatbreads
¼ cup barbeque sauce
1 cup shredded Monterey Jack cheese
¼ cup shredded fresh mozzarella cheese
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place 1/4 of the chopped red onion in a small bowl and add vinegar to cover. Let soak to quick-pickled, about 1 hour.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
  • Heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until softened and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Add pineapple and cook until heated through, 2 to 3 minutes. Remove from heat.
  • While onion is cooking, place green pepper cut-sides down onto the prepared baking sheet. Broil until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove from the oven, turn off the broiler, and preheat the oven to 450 degrees F (230 degrees C).
  • Place blackened peppers into a bowl and cover tightly with plastic wrap. Replace the aluminum foil with a fresh sheet. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and chop into bite-sized pieces.
  • Brush both sides of each flatbread with the remaining olive oil and place on the prepared baking sheet. Brush with barbeque sauce and top with onion-pineapple mixture, roasted peppers, Monterey Jack cheese, mozzarella cheese, and cilantro.
  • Bake in the preheated oven until crust is crispy and cheese is melted, 10 to 12 minutes.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 73.6 g, Cholesterol 59.3 mg, Fat 31.1 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 13.6 g, Sodium 945.1 mg, Sugar 30.3 g

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