Prep Time

Prep Time

10 min

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Total Time

25 min

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Calories per serving


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Ingredients (6)
  • 1 can (20 oz.) DOLE® Pineapple Slices, drained
  • 3 each naan flatbreads
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup prepared basil pesto
  • 12 strips bacon, cooked and crumbled
  • 1-1/2 cups shredded smoked Gouda cheese
  1. Preheat grill to medium-high and lightly oil the grates.            

  2. Grill pineapple on the grill and cook 4 minutes per side, or until grill marks appear. Remove the pineapple from the grill. Cut each pineapple slice in half.
  3. Brush oil on the top side of each naan. Place bread oiled-side down directly on the grill.
  4. Cook on the first side for 2 minutes, or until golden and lightly charred. Brush the other side with olive oil and flip over.
  5. Spread the pesto in an even layer over the grilled side of each naan.
  6. Close the lid of the grill and cook for about 3 minutes, until cheese is melted. Serve immediately.
  7. Top each naan with cheese, bacon, and pineapple. Season with salt and pepper.