Pineapple Sriracha Chicken Outdoor Pizza

Few dishes scream “summer” like a freshly grilled pizza, and Pineapple Sriracha Chicken Outdoor Pizza is everything you didn’t know you needed—spicy, sweet, smoky, and satisfying. Whether you’re cooking outdoors on a pizza stone or firing up a backyard grill, this recipe captures the best parts of warm-weather cooking: bold flavors, crispy crust, and that irresistible char.

Inspired by tropical heat and the growing popularity of fusion pizzas, this pie combines juicy grilled chicken, sweet pineapple chunks, and the fiery kick of sriracha. All layered over creamy mozzarella and a crispy base, it’s a pizza that delivers adventure in every bite.

Why This Pizza Works So Well

At first glance, it might sound like a flavor clash—pineapple with sriracha? But the result is an addictive balance of sweet, spicy, savory, and smoky. The heat of sriracha is mellowed by pineapple’s natural sugars, while grilled chicken adds protein and heft. The crisp outdoor-fired crust provides texture, and melted cheese ties it all together.

It’s a pizza that plays with contrast and balance—refreshing yet fiery, bold yet comforting.

Ingredients (Serves 2–4)

For the Dough

• 1 ball pizza dough (store-bought or homemade), room temperature

• Olive oil for brushing

• Cornmeal or flour for dusting

For the Toppings

• 1 cup cooked chicken breast (grilled or rotisserie), shredded or sliced

• ½ cup pineapple chunks (fresh or canned, drained)

• 1 cup shredded mozzarella cheese

• ¼ cup thinly sliced red onions

• 2–3 Tbsp sriracha sauce (adjust to taste)

• 2 Tbsp BBQ sauce or tomato sauce (optional base layer)

• Fresh cilantro or green onions for garnish

• Cracked black pepper

How to Make Pineapple Sriracha Chicken Outdoor Pizza

1. Preheat the Grill or Pizza Oven

If using a pizza oven, preheat to 450–500°F (230–260°C). For a charcoal or gas grill, heat to high and set up for indirect heat if possible. Place your pizza stone or baking steel to preheat at least 20 minutes before baking.

2. Roll and Prep the Dough

On a floured surface, stretch or roll the dough to your desired shape (roughly 12 inches). Brush the underside lightly with olive oil and sprinkle with cornmeal to prevent sticking.

3. Assemble the Pizza

Spread a thin base layer of BBQ or tomato sauce (optional). Sprinkle mozzarella evenly, followed by chicken, pineapple, and red onion. Drizzle with sriracha.

4. Grill or Bake the Pizza

• On a grill: Carefully slide the pizza onto the preheated stone or grill grates. Close the lid and cook for 7–10 minutes, rotating once if needed.

• In a pizza oven: Bake for 5–8 minutes or until the crust is puffed and golden, and the cheese is bubbly.

5. Garnish and Serve

Remove pizza from the heat, let it cool slightly, then garnish with fresh cilantro, green onions, or a squeeze of lime for brightness. Slice and serve immediately.

The Flavor Science Behind Sweet + Spicy

The pairing of pineapple and sriracha isn’t just trendy—it’s rooted in palate chemistry. Pineapple contains natural sugars and acids that enhance and mellow spicy heat, making the sriracha feel vibrant instead of overpowering. Combined with melted cheese and savory chicken, the result is a layered taste experience that keeps you coming back for more.

Outdoor Pizza = Texture + Char + Theater

One of the best parts about cooking pizza outside is what you can’t replicate in a kitchen oven:

• The slightly smoky flavor from charcoal or wood-fired heat

• The crisp yet chewy crust that forms from high heat

• The experience—cooking in the open air, sharing food hot off the stone

It turns a weeknight dinner into a social event. Everyone gathers, everyone watches, everyone wants a slice.

Ways to Customize This Pizza

• Extra spicy? Add sliced jalapeños or a spicy chili oil drizzle.

• Less heat? Use sweet chili sauce instead of sriracha.

• Add crunch: Toss on roasted cashews or slivered almonds after baking.

• More green: Add arugula, baby spinach, or fresh basil as a post-bake topping.

• Cheese twist: Mix mozzarella with sharp cheddar or fontina for a deeper melt.

Perfect Pairings for a Backyard Pizza Night

This pizza shines as part of a relaxed, fun outdoor meal. Try pairing it with:

• Grilled corn with lime and cotija

• A tropical slaw with mango, lime, and cabbage

• Cold drinks like citrus spritzers, lemonade, or light beer

• Grilled fruit skewers for dessert—pineapple, peach, or banana

Create a DIY pizza bar and let guests build their own pineapple + sriracha variations with different toppings and sauces.

Meal Prep and Leftovers

This pizza is best eaten fresh, but you can prep components in advance:

• Cook and shred the chicken a day ahead

• Make the dough early or use store-bought

• Pre-chop toppings and refrigerate in containers

Leftovers? Reheat slices in a skillet with a lid or toaster oven for 3–4 minutes. The crust stays crisp, and the cheese remelts beautifully.

Healthier Tips and Alternatives

• Use whole wheat dough or a cauliflower crust for more fiber

• Opt for low-moisture mozzarella to control fat

• Replace some cheese with light feta or vegan cheese

• Add fresh greens or microgreens after baking for added nutrients

• Use grilled tofu instead of chicken for a vegetarian version

This recipe is as flexible as it is flavorful.

Why This Pizza is a Conversation Starter

You don’t serve pineapple-sriracha pizza quietly—it’s a dish that sparks curiosity, debates (pineapple on pizza?), and second servings. It tells your guests: “This isn’t a typical pizza night.” It’s bold, unexpected, and full of contrast—which makes it not just delicious, but memorable.

The Origins of Bold Flavor Combinations

The fusion of pineapple and sriracha might feel modern, but it’s rooted in the global love for sweet and spicy pairings. In Southeast Asian cuisines, it’s common to blend fruit with heat—like mango and chili, or tamarind and garlic. This pizza borrows from those traditions, combining the fruity brightness of pineapple with the fermented chili punch of sriracha, giving you layers of contrast and excitement in each bite.

Sriracha: More Than Just Heat

Sriracha is not just about spice—its appeal lies in the balance of flavors. It has:

• Chili heat for warmth

• Garlic for depth

• Vinegar for tang

• Sugar for sweetness

This balance makes it perfect for a pizza sauce base or drizzle. When warmed during cooking, sriracha slightly caramelizes, bringing out deeper notes that pair beautifully with grilled ingredients like chicken and pineapple.

The Magic of Outdoor Cooking

Making pizza outdoors is more than just a technique—it’s an experience. The smell of charred crust, the crackling of hot stone or cast iron, the open air and sunlight… it all adds a ritual and sensory richness that transforms a simple recipe into a memorable event. This pizza, with its vibrant ingredients and bold color palette, is made to shine under the sky—at a picnic, a patio dinner, or a casual weekend gathering.

Turning This Pizza into a Weeknight Classic

Even though it’s ideal for grilling, you can also make this pizza indoors with excellent results:

• Use a preheated cast iron pan in a hot oven (250°C/475°F)

• Bake the dough for 4–5 minutes before adding toppings

• Use a pizza stone or baking steel for extra crispiness

• Broil for 1–2 minutes at the end to char the edges and melt the cheese

In 25 minutes or less, you’ll have a dinner that tastes like a weekend treat but fits easily into your weekday routine.

Kid-Friendly Adaptations

For younger eaters or spice-sensitive guests, you can easily adjust the heat:

• Replace sriracha with sweet chili sauce or BBQ sauce

• Offer sriracha on the side as a drizzle instead of baked into the base

• Add chunks of mozzarella or pineapple only to part of the pizza

• Let kids build their own version with milder toppings

It’s a great way to involve children in the cooking process, letting them explore sweet-savory flavors at their own pace.

Pineapple on Pizza: A Global Debate

Love it or hate it, pineapple on pizza is one of the most talked-about food topics of the past decade. What started as a Hawaiian pizza in Canada (ironically!) has grown into a global flavor rebellion. For many, the combination of hot cheese and cool, sweet fruit is addictive.

This recipe elevates the debate, showing that pineapple doesn’t just belong—it thrives when paired with the right toppings, heat level, and crust texture. The sweetness brings balance, moisture, and a tropical flair that keeps you coming back for more.

Make-Ahead Tips for Effortless Entertaining

Hosting guests? Prep most components in advance:

• Cook and season the chicken a day ahead

• Slice pineapple and onions and store in containers

• Pre-roll the dough and refrigerate between parchment sheets

• Mix a sriracha-honey drizzle to finish the pizza after baking

When it’s time to eat, just assemble and bake—or better yet, let your guests customize their own pizzas from a topping bar.

Elevate with Finishing Touches

Want to turn this pizza from great to gourmet? Add:

• A squeeze of fresh lime for acidity

• A drizzle of sriracha-honey glaze post-bake

• Pickled onions for contrast

• Chopped roasted peanuts or sesame seeds for crunch

• A few leaves of fresh mint or Thai basil

Print