Can I use a different bread instead of slider buns?

Absolutely! Any small, sturdy bread base works—think English muffins, mini naan, or even thick baguette slices. The sweetness of the Hawaiian buns just adds a special twist.

How do I make this less spicy?

Simply reduce or omit the cayenne and chili flakes. The paprika adds mild warmth without heat, so it can stay for the color and smokiness.

Can this be made ahead for events or meal prep?

Yes! Prepare the fajita topping and keep it refrigerated; assemble and bake just before serving. You can even freeze assembled (unbaked) pizzas and bake straight from frozen—just add a few extra minutes.

What cheese works best for mini pizzas?

Mozzarella is a must for stretch, but mixing in Mexican blend, Monterey Jack, or even cheddar gives extra flavor. Use what you love or have on hand—just make sure it melts well.

Mini Chicken Fajita Pizzas Recipe

Name: Mini Chicken Fajita Pizzas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb chicken tenders, cubed; 1 small or 1/2 large yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 tbsp olive oil (plus more to fry); 1-2 tsp salt; 1 1/2 tsp cayenne; 1 1/2 tsp paprika; 1 tsp chili flakes; 2 tsp garlic powder; Juice of 1/2 lemon; ~3/4 cup pizza sauce; 2 cups shredded cheese (mix of Mozzarella and Mexican Blend recommended); 12 King’s Hawaiian Original Hawaiian Slider Buns, separated into 24 halves

Description

These Mini Chicken Fajita Pizzas combine tender spiced chicken, colorful bell peppers, and gooey cheese on soft Hawaiian slider buns, making them a perfect appetizer or snack. The vibrant fajita topping brings bold, Tex-Mex flavor to every bite, while the bite-sized format is ideal for parties or family dinners.

Ingredients

Units Scale

For the Chicken Fajita Topping:

1 lb chicken tenders, cubed
1 small or 1/2 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tbsp olive oil (plus more to fry)
1–2 tsp salt
1 1/2 tsp cayenne
1 1/2 tsp paprika
1 tsp chili flakes
2 tsp garlic powder
Juice of 1/2 lemon

For Assembly:

~3/4 cup pizza sauce
2 cups shredded cheese (mix of Mozzarella and Mexican Blend recommended)
12 King’s Hawaiian Original Hawaiian Slider Buns, separated into 24 halves

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Instructions

Prepare the Chicken Fajita Topping: In a large bowl, combine the cubed chicken tenders, sliced onion, green and yellow bell peppers, olive oil, salt, cayenne, paprika, chili flakes, garlic powder, and lemon juice. Toss well to ensure the chicken and vegetables are evenly coated with the seasonings.
Cook the Chicken Fajita Mixture: Heat a bit more olive oil in a large skillet over medium-high heat. Add the prepared chicken and vegetables. Sauté, stirring occasionally, until the chicken is cooked through and the vegetables are tender and slightly caramelized, about 6-8 minutes. Remove from heat and set aside.
Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pizzas.
Assemble the Mini Pizzas: Arrange the halved slider buns cut-side up on a large baking sheet. Spread a spoonful of pizza sauce evenly over each bun half. Top each with a generous portion of the cooked chicken fajita mixture. Sprinkle shredded cheese over the top of each mini pizza.
Bake: Place the baking sheet in the preheated oven and bake for about 7-10 minutes, or until the cheese is melted, bubbly, and starting to brown.
Serve: Remove from the oven and let cool slightly. Serve warm as a delicious appetizer or fun main dish.

Notes

Leftover chicken fajita topping can be used for tacos, quesadillas, sandwiches, or salads.
Use any blend of cheese you like, but mozzarella and Mexican blend work best for gooey and flavorful results.
If you prefer spicier pizzas, adjust the cayenne and chili flakes to taste.
The recipe can be easily doubled or halved depending on your needs.

Nutrition

Serving Size: 1 mini pizza
Calories: 110
Sugar: 2g
Sodium: 270mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 8g
Cholesterol: 20mg