Hawaiian BBQ Chicken Pizza Recipe: Sweet Pineapple and Smoky Crust

This pizza combines smoky BBQ chicken with sweet pineapple for a perfect balance of flavors. The crust gets its depth from a touch of cornmeal in the dough.

I developed this recipe to bring that restaurant-quality Hawaiian twist to home ovens. The key is pre-baking the crust before adding toppings to prevent sogginess.

Ingredients for Hawaiian Bbq Chicken Pizza

Pantry staples and a few fresh picks create this bold, balanced pizza at home.

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The dough is the foundation—Trader Joe’s pre-made works great, or use your favorite homemade recipe. Cornmeal adds that signature crunch (find it in the baking aisle at any supermarket). For the BBQ sauce, look for smoky, thick varieties like Sweet Baby Ray’s or Stubb’s. The chicken should be fully cooked and seasoned lightly—rotisserie chicken is a time-saver here.

No BBQ sauce? Mix ketchup with a dash of liquid smoke and brown sugar for a quick substitute. Fresh pineapple can be swapped for canned (just drain well). Red onion adds bite, but white onion works if that’s what you have. For cheese, monterey jack can replace cheddar for a milder flavor. The cilantro is optional but brightens the whole dish.

Pre-bake the crust to avoid a soggy bottom. Leftovers keep 3-4 days in the fridge—reheat in a skillet or oven. Freeze uncooked pizza for up to 2 months (assemble without toppings first).

Step-by-Step Instructions for Hawaiian BBQ Chicken Pizza

Here’s the method I use to create a perfectly balanced sweet and smoky pizza every time.

Step 1: Prepare the Pizza Dough and Preheat

Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. This high heat mimics a pizza oven, ensuring a crispy crust. While the oven heats, dust your work surface with 0.25 cup cornmeal to prevent sticking and add texture.

Stretch the 1 lb pizza dough into a 12-14 inch circle. If it resists, let it rest for 5 minutes and try again. The dough should be thin enough to see through in spots but not tear. Transfer it to a piece of parchment paper dusted with more cornmeal for easy transfer to the oven.

Step 2: Season the Chicken and Prepare Toppings

In a bowl, toss the 1.5 cups cooked chicken breast with 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. This ensures every bite is flavorful. Thinly slice the 0.5 whole red onion—the slices should be translucent enough to soften quickly in the oven.

Drain the 1.5 cups pineapple chunks well if using canned to prevent a soggy crust. Chop the 0.25 cup fresh cilantro and set aside for garnish. Having all toppings prepped before assembling prevents the dough from getting soggy as it sits.

Step 3: Assemble the Pizza

Brush the stretched dough lightly with 1 tbsp olive oil to create a barrier against moisture. Spread 0.75 cup BBQ sauce evenly over the dough, leaving a ½-inch border for the crust. The sauce should be thick enough to cling but not pool in the center.

Sprinkle 2 cups shredded mozzarella cheese and 1 cup shredded cheddar cheese evenly over the sauce. Distribute the seasoned chicken, pineapple chunks, and red onion slices uniformly. This ensures every slice has a balance of flavors.

Step 4: Bake to Perfection

Transfer the pizza (with parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with lightly charred spots. Rotate the pizza halfway through for even cooking if your oven has hot spots.

Remove from the oven and brush the crust with the remaining 1 tbsp olive oil for extra shine and flavor. Let it rest for 2 minutes to allow the cheese to set slightly.

Step 5: Garnish and Serve

Sprinkle the chopped cilantro over the pizza just before serving. The heat from the pizza will gently wilt the cilantro, releasing its aroma. Use a pizza cutter or sharp knife to slice into 8 equal pieces.

Serve immediately while the cheese is still gooey. The combination of smoky BBQ sauce, sweet pineapple, savory chicken, and sharp cheddar creates a harmonious flavor profile that’s both satisfying and unique.

Essential Equipment for This Recipe

Pizza Stone or Steel

A pizza stone or baking steel is non-negotiable for that crispy crust. I use a ½-inch thick steel from Nerd Chef—it retains heat better than stone. Preheat it for at least 1 hour at 475°F for best results. 🔥

Parchment Paper

Transferring a topped pizza can be messy. Pre-cut parchment paper sheets make this foolproof. Dust with cornmeal to prevent sticking. I buy 12×16-inch sheets from Amazon—they’re the perfect size for most home ovens.

Pizza Peel

A wooden or metal pizza peel helps slide the pizza onto the stone. I prefer a perforated metal peel (like Lamson’s) because excess cornmeal shakes right through. Lightly dust it before placing the dough on top.

Mixing Bowls

Stainless steel mixing bowls are my go-to for prepping toppings. I use a 3-quart bowl for the chicken and a 1-quart bowl for the pineapple. They’re durable, nest for storage, and won’t absorb odors like plastic.

Sharp Knife

A 10-inch chef’s knife makes quick work of slicing onions and chicken. I’ve had my Wüsthof for over a decade. Keep it sharp—dull knives slip and can ruin your pizza night before it even starts.

Pastry Brush

Use a silicone pastry brush to coat the crust with olive oil. Unlike boar bristles, silicone won’t melt or shed. I keep a dedicated brush just for oil to avoid flavor transfer from other ingredients.