Caramelized Pineapple and Poblano Flatbreads with Pickled Onion

Sweet and savory is a combination we can always get behind and these flatbreads deliver it in every bite. A tangy-sweet BBQ sauce base is topped with caramelized pineapple, tender poblano pepper and a duo of melty mozzarella and Monterey Jack cheese. The finishing touch? Bright pickled onions and fresh cilantro that cut through the richness.

These flatbreads come together quickly with pre-made flatbreads and simple stovetop prep. The onions are caramelized with pineapple until jammy, then layered with cheese and poblano before baking to golden perfection. Perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil and place on top rack. Wash and dry all produce. Halve, peel and thinly slice the red onion. Drain the pineapple over a small bowl, reserving the juice. Stir ¼ of the sliced onion, half the red wine vinegar and a pinch of salt into the bowl with the reserved juice. Set aside to quick-pickle.
2. Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining onion and cook, stirring occasionally and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
3. While the onion cooks, halve the poblano pepper, remove the core and seeds and slice into thin strips. Toss the poblano strips in a small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces. Finely chop the cilantro.
4. Once the onion is softened, increase the heat to medium-high. Add the drained pineapple and a drizzle of oil to the pan. Cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining red wine vinegar and cook until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Remove from heat and season with salt and pepper.
5. Brush or rub each flatbread with a drizzle of oil. Carefully remove the preheated baking sheet from the oven and place the flatbreads on it. Evenly spread BBQ sauce over each flatbread, then top with the caramelized onion and pineapple mixture, poblano strips, Monterey Jack cheese and diced mozzarella.
6. Return the baking sheet to the top rack and bake until the cheese is melted and the edges are golden brown, 10-12 minutes. Transfer the flatbreads to a cutting board, top with chopped cilantro and the pickled onion (drained) to taste. Cut into pieces and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Monterey Jack with cheddar or pepper jack for a different flavor. The mozzarella adds a nice stretch, so keep it if possible.

Can I make these flatbreads gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza crust as the base. Check that your BBQ sauce is also gluten-free.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven or toaster oven to restore crispness.