In a small mixing bowl, stir together shredded chicken, bell peppers, onions, pineapple and remaining barbecue sauce until well-mixed.
Spread chicken mixture over the barbecue crust. Sprinkle with cheese and bake for about 8 minutes or until the cheese is golden and the bottom of the crust is lightly browned.
Cut into 8 slices and serve warm.
Notes
I always have cooked rotisserie chicken frozen into 1-cup portions in my freezer. This is what I use for the cooked chicken in this recipe.