By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
1408 cal · 30 min
Barbecue Chicken Pizza
Recipe GLPR27e29ffa9ba5f7
A delicious fusion pizza featuring tender barbecue chicken, melted cheddar cheese, sweet pineapple, and fresh cilantro on a crispy crust. The chicken is pan-seared and coated in smoky barbecue sauce, then combined with red onions and pineapple for a sweet and savory flavor profile.
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Ingredients
1 medium boneless, skinless chicken breast
1 tablespoon olive oil
3/4 cup barbecue sauce
1 (12-inch) prepared pizza crust
1 cup shredded sharp cheddar cheese
1 cup shredded extra sharp white cheddar cheese
1/2 cup sliced red onion
1 (8 ounce) can pineapple tidbits, drained
1/2 cup fresh chopped cilantro
Directions
Preheat your oven to 450°F.
Heat the olive oil in a skillet over medium-high heat.
Place the chicken breast in the hot skillet and cook for approximately 6 minutes on each side until the internal temperature reaches 165°F and the juices run clear when pierced with a fork.
Remove the cooked chicken from the skillet and shred or cube it into bite-sized pieces.
Drizzle 1/4 cup of the barbecue sauce over the cooked chicken and stir gently to coat evenly.
Spread the remaining 1/2 cup of barbecue sauce evenly over the pizza crust.
Layer the barbecue-coated chicken, both types of shredded cheddar cheese, sliced red onion, and drained pineapple tidbits over the sauce-covered crust.
Bake the pizza for 8 to 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with the fresh chopped cilantro before serving.
Comments
The 30-minute timer glosses over the chicken: a whole breast needs ten minutes to cook through, plus resting, which eats into oven time for the pizza itself. Ingredient availability is straightforward in Charlotte—all items are standard supermarket stock at Harris Teeter, Food Lion, Kroger, or Walmart, with no special stops required. Cost per serving lands around $6–$7 once you factor in the pizza crust (whether store-bought or homemade), two cheeses, and fresh pineapple, making it a reasonable casual dinner but not a budget play. The dish is ready to eat same-night, reheats poorly (crust goes soggy), and suits a weeknight only if you are not watching the clock too closely.
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