Caramelized Pineapple and Poblano Flatbread with Pickled Red Onion

Sweet and savory is a flavor combination that never gets old. This flatbread recipe celebrates that dynamic duo with a tangy BBQ sauce base, caramelized pineapple, and a kick of poblano pepper. Pickled red onions add a bright, acidic finish that cuts through the richness of the melted cheeses.

Perfect for a quick weeknight dinner or a fun weekend lunch, these flatbreads come together in under an hour. The crust gets crispy in the oven while the cheeses melt into gooey perfection. Top with fresh cilantro and pickled onions for a burst of flavor in every bite.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil (for 4 servings, use two sheets). 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 pineapple juice. Set aside to quick-pickle.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the remaining sliced 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 seeds and ribs, 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 another drizzle of vegetable oil. 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. Season with salt and pepper, then remove from heat.
5. Brush or rub each flatbread with a drizzle of olive oil. Remove the preheated baking sheet from the oven and carefully place the flatbreads on it (for 4 servings, divide between two sheets). Spread each flatbread evenly with BBQ sauce, then top with the caramelized onion and pineapple, poblano strips, Monterey Jack cheese, and diced mozzarella.
6. Return the flatbreads to the oven (top rack; for 4 servings, use top and middle racks and swap positions halfway through). Bake until the cheese is melted and the edges are golden brown, 10–12 minutes. Transfer to a cutting board, top with chopped cilantro and pickled red onion (drained) to taste. Slice and serve.

Recipe Tips

FAQ

Can I use a different type of onion?

Yes, you can substitute red onion with yellow or white onion, but the pickled red onion adds a nice color and mild flavor.

What can I use instead of flatbreads?

You can use naan, pita bread, or even pre-made pizza dough as a substitute for flatbreads.

Can I make this recipe vegan?

Yes, use vegan mozzarella and Monterey Jack alternatives, and ensure your BBQ sauce is vegan-friendly.