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If you crave the sweet smoky flavors of a classic Hawaiian BBQ chicken pizza with crispy bacon and tangy pineapple, this is the homemade version to make on pizza night. It combines juicy grilled chicken with caramelized barbecue sauce and the juicy burst of fresh pineapple for a pie everyone fights for.
My family loves this because the combination of fresh pineapple and smoky sauce is unlike any other pizza. I started making it when my husband asked to put barbecue chicken on pizza. Now every pizza night someone is fighting for the last slice.
Ingredients
- Pizza dough: fresh or store bought. Dough with a good rise delivers a chewy crisp base. Look for elasticity in the dough for best results
- Chicken breasts: choose firm pink fresh chicken. Breasts hold flavor and stay juicy once grilled
- Olive oil: extra virgin with golden hue lends rich flavor. Select fresh oil without any bitter aftertaste
- Barbecue sauce: bottled or homemade. The thicker the sauce the better it stays on the pizza
- Bacon: thick cut is best. Adds saltiness and crunch
- Mozzarella: part skim or whole milk. The cheese brings melty goodness and stretches beautifully
- Fresh pineapple: look for golden color and sweet aroma. Adds tartness and balances sauce
- Red onion: firm and glossy bulbs. Give freshness and slight bite
- Cilantro: bright green leaves. Top for a burst of herbal freshness
- Garlic: fresh cloves. The base of garlic oil seasons the crust
- Black pepper: fresh cracked adds bite and depth
Instructions
- Prepare Ingredients:
- Slice pineapple into tidy chunks and dice red onion. Chop cilantro. Mince garlic as fine as possible. Have all toppings ready before you start so assembly is quick.
- Grill the Chicken:
- Heat grill to medium high. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill on both sides until the juices run clear and the inside is no longer pink. In the final minutes brush with barbecue sauce for caramelization. Let chicken rest five minutes then cut into cubes.
- Prepare the Dough:
- Pat or roll pizza dough into a 12 inch round on a floured sheet. Whisk olive oil with garlic and brush over the dough. Let rest ten minutes to let the crust hydrate.
- Assemble the Pizza:
- Brush the dough surface with barbecue sauce spreading edge to edge. Place diced chicken evenly then scatter bacon pieces pineapple chunks red onion slices and mozzarella all over the pizza. Fresh black pepper over the top.
- Bake:
- Preheat oven to 475 degrees F. Slide pizza onto a hot baking stone or baking sheet. Bake for eleven to thirteen minutes until cheese is bubbling and the crust is deep golden brown.
- Finish and Serve:
- Scatter chopped cilantro over the hot pizza. Rest for two minutes then slice and enjoy. Savor each juicy tangy smoky bite.
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I think fresh pineapple is the star here because it melts into the cheese and makes each slice juicy. The memory of my kids sneaking bites of pineapple while I assemble the pizza never fails to make me smile.
Storage tips
Keep leftover pizza slices tightly wrapped or in an airtight container in the fridge. The flavor deepens after a night in the fridge. For best results reheat slices in a toaster oven or on a skillet so the crust gets crisp again.
Ingredient substitutions
No bacon Swap with turkey bacon or roasted mushrooms for a vegetarian bite. No barbecue sauce Try a spicy honey mustard base or your favorite store sauce and add a pinch of smoked paprika or chipotle powder for warmth. Those who dislike cilantro can use fresh parsley.
Serving suggestions
Pair this pizza with a simple green salad or roasted vegetable side. It goes perfectly with a cold drink like lemonade or a crisp lager. Top with hot sauce or extra barbecue sauce for a bold finish.
Brief cultural note
Hawaiian pizza did not actually come from Hawaii but was created in Canada by a Greek chef trying to balance ham and pineapple. Adding barbecue chicken instead of ham gives it a smoky touch that feels right at home at any summer cookout or Friday night dinner.
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This pizza is a crowd-pleaser every single time. Try it once and pizza night will never be the same.
Frequently Asked Questions
- → What kind of chicken works best for this pizza?
Grilled chicken breasts are ideal as they stay juicy and hold flavor from the BBQ sauce.
- → Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple provides better texture and a more vibrant, sweet-tart flavor.
- → What type of barbecue sauce is recommended?
Choose a smoky, slightly sweet barbecue sauce to complement the pineapple and bacon.
- → How do I prevent a soggy pizza crust?
Bake in a hot oven on a preheated stone and avoid overloading with sauce or juicy toppings.
- → Can I prepare the toppings in advance?
Absolutely! Grill and cube the chicken, cook the bacon, and slice vegetables ahead for quick assembly.