Sweet and Smoky BBQ Pineapple Flatbreads with Caramelized Onions and Poblano

Sweet and savory is a combination we can always get behind, whether it’s for dinner, dessert or a snack. These BBQ pineapple flatbreads celebrate that dynamic duo with a tangy-sweet BBQ sauce spread over a crispy crust, then piled high with caramelized and pickled onions, poblano pepper and juicy, lightly charred pineapple. And of course, melty mozzarella and Monterey Jack cheese give you a cheese pull with every bite.

Once you dig in, your taste buds will be lighting up. This recipe is simple enough for a weeknight but impressive enough for company. Serve these flatbreads as a main dish or cut them into smaller pieces for a crowd-pleasing appetizer.

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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. Place a foil-lined baking sheet on the top rack (for 4 servings, use 2 foil-lined sheets on top and middle racks) and preheat the oven to 450°F. 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 (you’ll use the rest later) and a pinch of salt into the bowl with the reserved pineapple juice. Set aside to 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 lengthwise, remove the core and seeds and very thinly slice into 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 cooked onion is softened, increase the heat under the pan 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. Cook, stirring, until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off the heat and season with salt and pepper.
5. Brush or rub each flatbread with a drizzle of vegetable oil. Remove the prepared baking sheet(s) from the oven; carefully place the flatbreads on the sheet(s). 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 flatbreads to the oven and bake until the cheese has melted and the edges are golden brown, 10-12 minutes. (For 4 servings, bake on top and middle racks; swap the rack positions halfway through baking.) Transfer the flatbreads to a cutting board and top with chopped cilantro and the pickled onion (drain first) to taste. Slice into pieces, divide among plates and serve.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute naan, pita or even pre-made pizza crust. Adjust baking time as needed.

Can I make these flatbreads ahead of time?

They are best served fresh, but you can prep the toppings in advance and assemble just before baking.

What can I use instead of poblano pepper?

A green bell pepper works well for a milder flavor or a jalapeño for more heat.