Ingredients
- 2 flatbreads (store-bought or homemade)
- 1 medium red onion, sliced
- 1 medium red bell pepper, sliced (seeded)
- Sea salt and black pepper
- 12 ounces boneless skinless chicken breast
- Olive oil
- 1/3 cup barbeque sauce (your personal favorite)
- 1 tablespoon pineapple juice (saved from the can)
- 2 cups pineapple chunks (from a can, drained but save about 1 tablespoon of the juice)
- 1 cup Monterey Jack cheese, shredded
How to Make
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Step 1: Preheat the grill to 500 degrees Fahrenheit.
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Step 2: Place the onions and peppers on a grill tray or on a large sheet of heavy-duty foil, then sprinkle on sea salt and pepper.
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Step 3: Coat both sides of the chicken with olive oil then season lightly with sea salt and pepper.
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Step 4: Transfer the vegetables and chicken to the grill. Cook the chicken three or four minutes per side, until the inside reaches 165 degrees Fahrenheit.
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Step 5: Remove the chicken and veggies from the grill, then lower the heat to 400 degrees Fahrenheit.
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Step 6: Transfer the chicken to a clean cutting board and cut into bite-size pieces.
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Step 7: Add the grilled veggies, barbecue sauce water or juice to a blender and pulse until it forms a chunky sauce.
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Step 8: Place the flatbreads on a pizza stone, pizza screen or the bottom of a baking sheet prepped with nonstick spray.
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Step 9: Divide the sauce between each flatbread and top with the chicken, cheese, pineapple, and Canadian bacon and place on the grill. Close the lid and cook for about 10 minutes, until the cheese has melted.
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Step 10: Remove from heat.
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Step 11: Cool slightly before slicing and serving.
We hope you enjoy this recipe!
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