If you've been looking for a summer dinner that feels a little special without actually requiring much effort — this is it. These Hawaiian BBQ Chicken Naan Pizzas are everything: smoky, cheesy, a little sweet from the pineapple, and absolutely loaded with flavor. And the best part? You can have them on the table in 5 minutes!
I first made these on a whim one evening when I had leftover chicken and a couple of naan breads in the fridge, and honestly — I wasn't expecting much. But that first bite with the BBQ sauce, melty mozzarella, and warm pineapple? I was genuinely obsessed. I've tested this recipe a few times since to get the sauce ratio and the chicken seasoning just right, and this version is the one I keep coming back to.
My husband Ogi, is absolutely obsessed with this naan pizza recipe! Whenever he calls me to tell me he’s home in 5 minutes from his day job I pop these in my air fryer! They’re quick, easy & insanely tasty!
What makes these naan pizzas different from your average weeknight flatbread is the double-cheese layer — mozzarella underneath AND on top of the chicken — which gives you that incredible gooey, melty pull. Plus the BBQ-ketchup sauce base is something I landed on after testing, and it balances the smokiness perfectly. If you love easy dinners like my Creamy Garlic Chicken Pasta, Crunchy Chicken Pizza Sandwich, Air Fryer Cheesy Beef Quesadilla, you are going to make these on repeat.
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How to make Naan Pizza (VIDEO)
Why You'll Love This Naan Pizza Recipe
- Ready in 5 minutes — from fridge to table, no waiting around
- No pizza dough needed — naan bread does all the work for you
- That sweet-savory combo — BBQ sauce, pineapple, and mozzarella are absolutely made for each other
- Easy enough for beginners — if you can spread sauce and chop chicken, you've got this
- Great for the whole family — kids and adults both love these, and you can customize the toppings per person
Instructions
- Step 1: Add bbq sauce & tomato sauce as the base of the naan pizza!
- Step 2: Add the rest of the toppings listed on the recipe card below! & bake for 5-8 minutes!
Scroll down for the full recipe card with the quantities!
When to Serve
- These Hawaiian BBQ Chicken Naan Pizzas are perfect for quick weeknight dinners, lazy summer evenings, or casual family meals. They also make a great option when you're feeding people with different tastes — just set out the toppings and let everyone build their own!
Related
Looking for other quick recipes like this? Try these:
Pairing with Naan Pizza
These are my favorite desserts to serve with this naan pizza:
Easy Hawaiian BBQ Chicken Naan Pizza (Ready in 5 Minutes!)
Ingredients
Equipment
Method
- Step 1 — Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. A hot oven is key for getting those edges golden and the cheese perfectly melted.
- Step 2 — Season and Sear the Chicken: In a bowl, toss the cubed chicken thighs with garlic powder, paprika, salt, and black pepper. Drizzle with oil and toss again to coat. Heat a skillet over medium-high heat and sear the chicken for 5–10 minutes, turning occasionally, until fully cooked through. Set aside. (WATCH VIDEO BELOW)
- Step 3 — Make the Sauce: In a small bowl, stir together the BBQ sauce and ketchup-tomato sauce mixture until combined. This is your pizza base — it's smoky, a little tangy, and not as overpowering as straight BBQ sauce.
- Step 4 — Assemble the Flatbreads: Place both naan breads on your lined baking sheet. Spread about 2 tablespoons of the sauce evenly over each one, right to the edges. Top each with ⅓ cup mozzarella cheese, then divide the cooked chicken evenly between them. Add another ¼ cup mozzarella on top of the chicken. Scatter over the pineapple chunks and red onion slices, then finish each with a light drizzle of extra BBQ sauce. (WATCH VIDEO BELOW)
- Step 5 — Bake: Slide the tray into the oven and bake for 10–12 minutes, until the cheese is fully melted and bubbly and the edges of the naan are golden. Keep an eye on them from the 10-minute mark — ovens vary!
- Step 6 — Garnish and Serve: Top with fresh chopped parsley and an extra drizzle of BBQ sauce if you like. Slice and serve immediately while the cheese is still gooey!
Tried this recipe?
Let us know how it was!Substitutions
- Naan bread: Swap for pita bread for a thinner, crispier base, or use store-bought flatbread or even large flour tortillas in a pinch
- Mozzarella cheese: Cheddar-jack, provolone, or Colby jack all work well — use whatever melts well in your fridge. For dairy-free, try a vegan mozzarella shred
- Chicken thighs: Chicken breast works fine — cook a minute or two less so it doesn't dry out. The rotisserie chicken shortcut is genuinely great here
- Pineapple chunks: Skip it if you're in the "pineapple doesn't belong on pizza" camp — the flatbreads are still delicious without it. Or swap for mango chunks for a similar tropical sweetness
- BBQ sauce: Any variety works — smoky, honey, spicy, tangy. Use what you love
- Ketchup-tomato sauce mix: Can use straight tomato passata or pizza sauce instead if you prefer
- Red onion: Spring onion or shallots are a milder substitute
- Fresh parsley: Fresh coriander (cilantro) is a popular alternative and pairs really well with the BBQ flavours
- Gluten-free: Use gluten-free naan or flatbread — most supermarkets carry them now
- Oil: Any neutral oil — sunflower, avocado, or vegetable oil all work
Equipment
- Baking sheet — a rimmed sheet pan is ideal so nothing slides around [AFFILIATE LINK PLACEHOLDER]
- Parchment paper — prevents sticking and makes cleanup so much easier
- Skillet or frying pan — for searing the chicken; a cast iron pan gives a great sear [AFFILIATE LINK PLACEHOLDER]
- Small bowl — for mixing the sauce and seasoning the chicken
Storage
- Fridge: Store leftover flatbreads in an airtight container for up to 3 days. The naan softens a little overnight but still tastes great.
- Reheat: For the best results, reheat in the oven at 350°F (175°C) for 5–8 minutes to crisp the base back up. You can also use the air fryer at 350°F for 3–5 minutes. Avoid the microwave if you can — it makes the naan chewy and soft.
- Freezer: Freezing is not recommended after baking, as the pineapple releases water and the naan becomes soggy when thawed. You can freeze the cooked seasoned chicken separately and assemble fresh.
Top Tips for Success
- Drain your pineapple well. Whether using tinned or fresh, excess moisture is the enemy of a crispy naan base. Pat pineapple chunks dry with paper towel before adding them to the flatbread.
- Layer the cheese in two stages. Cheese under AND over the chicken isn't just for flavour — it acts like glue, holding all your toppings in place so nothing slides off when you slice. I tested this both ways and the double-layer wins every time.
- Don't skip the ketchup-tomato mix in the sauce. Pure BBQ sauce straight from the bottle can be a little intense as a pizza base. Mixing it with ketchup and tomato sauce gives a more balanced, pizza-style flavour that doesn't overpower everything else.
Frequently asked questions
Yes, you can prep components ahead — season and cook the chicken, mix the sauce, and slice the toppings up to 24 hours in advance. Store everything separately in the fridge and assemble the flatbreads just before baking for the best result.
Rotisserie chicken is a great shortcut for this recipe and works perfectly. Simply dice or shred about 1½ cups of cooked rotisserie chicken, toss it with 2 tablespoons of BBQ sauce, and use it exactly as you would the freshly cooked chicken.
A smoky, slightly sweet BBQ sauce works best here — something like a classic hickory or honey BBQ. Avoid very thin or very spicy sauces as a base, as they can make the naan soggy or overpower the pineapple and cheese. Use what you love, just make sure it's thick enough to spread.
Yes! Air fry at 375°F (190°C) for 6–8 minutes — check at 6 minutes. The naan gets beautifully crispy in the air fryer. You may need to do one flatbread at a time depending on the size of your air fryer basket.
Soggy naan usually comes from too much sauce or wet pineapple. Use a measured amount of sauce (not too thick), drain and pat the pineapple dry, and make sure your oven is fully preheated before the flatbreads go in. Baking on a preheated tray can also help the base get crisper.
Freezing after baking isn't recommended — the pineapple releases moisture during thawing and makes the base soggy. However, you can freeze the cooked seasoned chicken separately and assemble fresh flatbreads whenever you need them.
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