The Ultimate Hawaiian-Inspired Grilled Flatbread with Sweet Pork & Tangy Pineapple
A Hawaiian-inspired flatbread pizza cooked entirely on the grill. The recipe features a pork tenderloin that is butterflied, seasoned, and brushed with teriyaki glaze before being grilled alongside fresh pineapple rings and red onion. A refrigerated pizza dough is stretched and cooked directly on the grill grates, topped with mozzarella cheese, and then loaded with the chopped grilled pork, pineapple, and onion. The flatbread is finished with a final drizzle of teriyaki glaze and a sprinkle of fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Polynesian-inspired
Ingredients
- Extra-virgin olive oil, for brushing
- 1 pound refrigerated pizza dough
- 1 pork tenderloin (1 to 1 1/4 pounds), trimmed
- Kosher salt and freshly ground pepper
- 1/3 cup teriyaki glaze
- 1/2 pineapple, peeled, cored and thinly sliced
- 1 red onion, sliced into thick rings
- 1 1/2 cups shredded whole-milk mozzarella cheese (about 6 ounces)
- 1/2 cup fresh cilantro
Instructions
- Preheat a grill to medium-high heat. Brush a baking sheet with olive oil, place the pizza dough on it, and turn to coat. Set aside to let the dough come to room temperature.
- Slice the pork tenderloin lengthwise down the center almost all the way through, then open it like a book and flatten with your hands. Season the pork with salt and pepper and brush all over with 2 tablespoons of the teriyaki glaze.
- Brush the pineapple and onion slices with olive oil and season lightly with salt and pepper.
- Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill and the pork on the other.
- Grill the pineapple and onion for 2 to 3 minutes per side, until tender and lightly charred. Grill the pork for about 6 minutes per side, until cooked through. Transfer the cooked items to a cutting board.
- Stretch the pizza dough into a 9-by-12-inch rectangle on the oiled baking sheet. Reduce the grill heat to low.
- Place the dough directly on the grill and cook for 1 to 2 minutes, until puffed on top and charred on the bottom.
- Flip the dough and immediately top with the shredded mozzarella cheese. Cover the grill and cook for 2 to 3 minutes, until the crust is cooked through and the cheese is melted.
- Transfer the finished flatbread to a cutting board. Cut the grilled pineapple and pork into bite-size pieces.
- Scatter the pork, pineapple, and onion over the cheesy crust. Drizzle with the remaining teriyaki glaze and sprinkle with cilantro. Cut into pieces and serve.
Notes
- This recipe cooks all components—the pork, pineapple, onion, and pizza dough—on the grill for a smoky flavor.
- Butterflying the pork tenderloin helps it to cook more quickly and evenly on the grill.
- Cooking the pizza dough directly on the grates gives it a rustic, charred texture.
Find it online: https://cookupjoy.com/grilled-pork-pineapple-flatbread/