Sweet and spicy BBQ Pineapple Jalapeno Pizza is a delicious vegetarian option for pizza night! This version is made on whole wheat pita bread instead of homemade crust, so that you can have dinner on the table in just 30 minutes.
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Happy Monday, friends, and welcome to my latest update of an original Veg World post! This pineapple jalapeno pizza recipe was first published in August 2015. I distinctly remember developing it because I had a lot of jalapenos on hand after making my Double Pepper Mango Salsa.
I also remember my friend Mary making these pizzas shortly after I posted the recipe and the two of us talking about how leaving the seeds in the jalapenos would take the pizza from slightly to extremely spicy! Good times. Looking back, I’ve gained a lot of culinary knowledge over the past 5 years.
During this time, I also transformed the blog from a hobby to a business. And one of the strategies that I use to attract more visitors to the Veg World is keyword research, which in part involves googling the recipe title to see what comes up, so that I can anticipate and address FAQ in the post.
I’m sharing this with all of you because I completely cracked up when I saw what types of questions came up when I googled pineapple jalapeno pizza! If you’re reading this post, I assume you like pineapples on pizza, but apparently you and I are in the minority.
For example, two of the questions were “what’s wrong with pineapple on pizza?” and “is pineapple on pizza acceptable”? Ha! Who knew it was so controversial?!
Anyways, I’m proud to say that in the Veg World, pineapple on pizza is absolutely acceptable. In fact, paired with spicy jalapenos, BBQ sauce, and melty mozzarella cheese, pineapple is a top notch topping. I hope you enjoy this delicious recipe as much as I do!
How to Make Pineapple Jalapeno Pizza
- Preheat the oven. Place whole wheat pita on a baking sheet. Spread with barbecue sauce.
- Top with cheese.
- Add thinly sliced pineapple and jalapenos, followed by another sprinkling of cheese.
Pop these lil’ pizzas in the oven, throw together a salad or veggie side while they’re cooking, and dinner is served!
- Use 100% whole wheat pita bread for your BBQ pineapple jalapeno pizza for a little extra fiber.
- I typically use store-bought BBQ sauce (like Primal Kitchen brand) for this recipe, but you can also use a homemade BBQ sauce, like the one I use in my BBQ Lentils with Shredded Carrots.
- Be sure to remove the seeds from the jalapenos if you don’t want your pizzas to be super spicy.
- Even though this is a quick recipe, you can cut back the prep time by slicing the pineapples and jalapenos in advance.
- The pizzas taste best when enjoyed right away, but leftovers will last in an airtight container in the fridge for up to 4 days. Reheat under the broiler for 2 to 3 minutes until warmed through.
These pita pizzas make a balanced meal on their own, but I like to serve them with my Roasted Frozen Broccoli for a more complete meal (and some extra veggies, who am I kidding). If you really like the pineapple + jalapeno combo, consider making a Pineapple Jalapeno Margarita too!
More Healthy Pizza Recipes
- Individual Potato Leek Pizza on Pita
- Roasted Veggie Flatbread Appetizer
- 15 Minute Arugula Parmesan Pita Pizzas
- Asparagus and Mushroom Naan Bread Pizza
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section. While you’re here, subscribe to the weekly newsletter to receive recipe and post updates.
BBQ Pineapple Jalapeno Pizza
- 4 whole wheat pitas
- ½ cup barbecue sauce - store-bought or homemade
- 2 cups shredded mozzarella cheese
- 2 jalapenos - deseeded and sliced into thin circles
- 1 cup pineapple - thinly sliced
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets or one large baking sheet with aluminum foil or parchment paper.
- Place the pita bread on the baking sheets. Spread each pizza with barbecue sauce. Sprinkle a thin layer of mozzarella cheese onto the pitas, then arrange the jalapenos and pineapple on top. Sprinkle with the remaining cheese.
- Bake for 20 minutes until the cheese is bubbling and golden brown around the edges. Remove the pizzas from oven, let cool for a couple minutes, then slice into pieces.
- These pizzas are best enjoyed right away, but you can store leftovers in airtight containers in the fridge for up to 4 days. Reheat on a baking sheet under the broiler for 2 to 3 minutes or until warmed through.
- Serve the pizzas on their own or with a side of Roasted Frozen Broccoli for a quick and easy balanced meal.
Have a happy and healthy week! – Lizzie
This looks amazing!
Thank you!! It was delicious– the perfect amount of spicy 🙂 and thanks for stopping by — Lizzie