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Chicken Teriyaki Pineapple Flatbread



  • 5 Kontos Greek Lifestyle Flatbread

  • 12oz Chicken Breast

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1 Onion

  • 1 Cup Arugula

  • 1 Cup Canned Pineapple Chunks

  • 1 Cup Shredded Monterey Jack Cheese

  • Salt & Pepper


  • 3 Tbsp Hoisin Sauce

  • ¼ Cup Teriyaki Sauce

  • 1 Tbsp Sriracha Sauce


  1. Preheat oven to 425.

  2. Heat medium pan over low heat, spritz with olive oil.

  3. Slice onion into thin strips and cook until fragrant.

  4. Dice chicken into 1 inch pieces and add to pan. Season with salt, pepper, garlic and onion powder. Cook until no longer pink.

  5. For the sauce: combine hoisin sauce, teriyaki sauce, and sriracha. Stir until combined. Reserve 1/2 of sauce.

  6. Layer sauce, cheese, chicken, pineapple, and onion onto flatbread, drizzle additional sauce on top.

  7. Bake 9-12 minutes or until cheese is melted and crust is crisp, remove from oven.

  8. Place one flatbread in each container and garnish with arugula.

Nutrition Information: (Makes 5 Servings) 441 Calories, 17g Fat, 36g Carbs, 38g Protein


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