These Light BBQ Chicken Tostadas with Pineapple Salsa are great for lunch or a light dinner. Extra thin corn tortillas are topped with shredded chicken tossed in a sweet BBQ sauce, melted cheese and a homemade pineapple salsa. These tostadas have a vibrant tropical flavor profile with using a few pantry staples and just a handful of fresh ingredients. They are sure to please even the pickiest eaters.
What you’ll need to make Light BBQ Chicken Tostadas with Pineapple Salsa
- extra thin corn tortillas
- I recommend Mission brand.
- reduced fat mozzarella cheese
- chicken breast
- For quick prep time I like to use a rotisserie chicken.
- You could also use my Slow Cooker Pulled BBQ Chicken. This would be a great way to use up leftovers.
- sweet BBQ sauce
- I like to use Stubbs Sticky Sweet.
- canned pineapple
- red onion
- chili lime seasoning
- I used Trader Joe’s brand, but anything similar will work.
- cilantro
- lime
- olive oil spray
- kosher salt
How to make this recipe
Start by preheating the oven to 450 F. While the oven is preheating, arrange the corn tortillas on a large baking sheet. Spray the tortillas with olive oil spray and season each with a small pinch of kosher salt. Bake the tortillas for 5-10 minutes. You want them to crisp up and get golden brown. You will want to keep your eye on them so they don’t burn.
In the meantime, shred the chicken breast and combine the BBQ sauce to evenly coat. Once the chicken is coated in the sauce, arrange an equal amount of chicken on top of each tortilla and then top with equal amounts of the cheese.
Return the assembled tortillas to the oven for another few minutes for the cheese to melt.
While the cheese is melting, make the salsa. Dice the pineapple and red onion. Chop the cilantro and add it to the bowl along with the juice of one lime, and the chili lime seasoning. Toss to combine thoroughly.
To serve, top each tostada with the salsa. If you want to prepare the salsa ahead of time, it will be fine covered in the refrigerator until ready to use. It will marinate the longer it sits.
Tips for meal prep
These BBQ Chicken Tostadas are great for meal prep but there a few things to note. After the tortillas are returned to the oven for the cheese to melt, you will want to take them out and cool. Once they are cooled, store them in the refrigerator. When you are ready to eat them, pop the tostadas (with the chicken and cheese in a toaster oven, air fryer or oven to crisp up. Once they are reheated and crispy, top with the reserved salsa.
Try these other recipes with similar flavors:
- Barbeque Chicken Salad
- This isn’t your ordinary chicken salad; it’s chicken salad but with the smoky flavor of barbeque sauce, the sweet crunch of roasted corn and red onion, and the creaminess from mayo. It’s got the convenience and versatility of chicken salad, but it’s just a bit more interesting. Pair this barbeque chicken salad with your favorite bread or wrap, or serve it inside a lettuce wrap. If you’re looking for a super easy meal prep, this is it.
- BBQ Chicken Stuffed Sweet Potatoes
- This recipe is the ultimate easy dinner or lunch! It’s packed with protein and nutrients from the chicken and sweet potatoes; it is easy to make and even easier to eat. Cooked sweet potatoes are scooped out and mixed with maple syrup and spices before being filled back in the potato skins; topped with shredded, cooked chicken breast tossed with your favorite BBQ sauce, this is the perfect dish to pair alongside a roasted vegetable like broccoli for a full meal. Add these BBQ Chicken Stuffed Sweet Potatoes to your meal plan!

Light BBQ Chicken Tostadas with Pineapple Salsa
Equipment
- baking sheet
Ingredients
- 8 extra thin corn tortillas
- olive oil spray
- pinch kosher salt
- ¾ c reduced fat mozzarella
- 2½ c chicken breast, shredded
- ½ c BBQ sauce, used: Stubbs Sticky Sweet
- 15 oz pineapple, canned, drained
- ½ c red onion, diced
- 1 tsp chili lime seasoning
- 2 tbsp cilantro, fresh, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 450℉. Arrange tortillas on a large baking sheet. Spray tortillas with olive oil spray and season each with a small pinch of kosher salt.
- Bake the tortillas for 5-10 minutes or until they begin to crisp up and get golden brown.
- Shred the chicken breast and combine with the BBQ sauce to evenly coat.
- Arrange an equal amount of the chicken on top of each tortilla, and then top with equal amounts of the cheese.
- Return the assembled tortillas to the oven for another few minutes for the cheese to melt.
- To make the salsa, dice the pineapple and red onion. Chop cilantro and add to the bowl along with the juice of one lime, and the chili lime seasoning. Toss to combine thoroughly.
- Top each tostada with the salsa.
2 tostadas would be 3 pts in WW?
These are so amazing! Easy to make and they taste like they came from a gourmet restaurant.
this was so good, flavorful and fresh! different than the same ol same ol which was a much appreciated change