Why I Love This Recipe

This is one of my favorite easy dinners when I want something packed with flavor but don’t feel like spending a lot of time in the kitchen. Crispy lavash bread makes the perfect base for tender BBQ chicken, melty mozzarella and pepper jack, sweet pineapple, and thinly sliced red onion. Every bite has the best mix of sweet, smoky, cheesy, and crispy flavors. It comes together in minutes and is perfect for busy weeknights, quick lunches, or even a fun appetizer to share.

Enjoying The Leftovers

The leftovers are just as delicious the next day. Reheat a slice until the crust is crispy again for an easy lunch or quick dinner.

Storing

Store leftover flatbread in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a 350°F oven or air fryer for 3-5 minutes until the cheese is melted and the lavash is crispy again. Avoid microwaving if possible to keep the crust from getting soft.

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Pineapple BBQ Chicken Flatbread

This BBQ Chicken Flatbread combines crispy lavash bread with shredded BBQ chicken, melty mozzarella and pepper jack, pineapple, and red onion for a sweet, smoky, cheesy meal that's quick enough for any weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 3

Ingredients

For the chicken
  • 1 lb chicken thighs
  • 1 cup your choice of BBQ sauce
  • Generous sprinkle of salt, pepper, and garlic powder
For the flatbread
  • 1 piece of lavash bread
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup shredded pepperjack cheese
  • 1/2 small red onion, thinly sliced
  • 1/2 cup freshly chopped pineapple
For the topping
  • Extra drizzle of BBQ sauce
  • Fresh cilantro
US – M

Instructions

  • Season the chicken thighs generously with salt, pepper, and garlic powder. Heat a skillet over medium-high heat and sear the chicken for a couple of minutes per side. 
  • Pour in the BBQ sauce, then reduce the heat to medium-low. Cover the pan with a lid and let the chicken simmer until fully cooked and tender, about 10–12 minutes. Remove the chicken from the pan and shred it with two forks, then return it to the skillet and toss it in the sauce until fully coated.
  • Preheat the oven to 400°F. Place the lavash bread on a baking sheet and spread the shredded BBQ chicken evenly over the top, making sure to include all of the extra sauce from the pan. Layer on the mozzarella and pepper jack cheese, then top with sliced red onion and chopped pineapple.
  • Bake for about 10 minutes, or until the cheese is fully melted and bubbly and the edges of the flatbread are crisp.
  • Finish with an extra drizzle of BBQ sauce and a sprinkle of fresh cilantro before slicing and serving.

Equipment

saute pan
large baking sheet
cutting board

Nutrition Per Serving

Calories: 737kcal | Carbohydrates: 59g | Protein: 39g | Fat: 38g | Fiber: 2g