Sweet and Spicy BBQ Pineapple Flatbread with Caramelized Onions and Poblano

Sweet and savory come together in this irresistible flatbread, topped with tangy BBQ sauce, caramelized pineapple and a mix of melty cheeses. The combination of pickled and caramelized onions adds layers of flavor, while poblano pepper brings a gentle heat.

Perfect for a quick weeknight dinner or a fun weekend lunch, these flatbreads are loaded with juicy pineapple, fresh cilantro and a perfect cheese pull in every bite. Serve them as a main or cut into wedges 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon 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. In the bowl with the pineapple juice, stir in about one-quarter of the sliced onion, half of the red wine vinegar and a pinch of salt. Set aside to pickle.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the remaining onion and cook, stirring occasionally and adding splashes of water if needed to prevent sticking, until softened, about 6-8 minutes.
3. While the onion cooks, core and deseed the poblano pepper, then slice it very thinly. Toss the poblano slices 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 (leaves and stems).
4. Once the onion is softened, increase the heat to medium-high. Add another drizzle of vegetable oil and the pineapple chunks. Cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining red wine vinegar and cook until the mixture is jammy and caramelized, 1-2 minutes more. Remove from heat and season with salt and pepper.
5. Brush or rub both sides of each flatbread with a little vegetable oil. Remove the prepared baking sheet from the oven and carefully place the flatbreads on it. Spread BBQ sauce evenly over each flatbread. Top with the caramelized onion and pineapple mixture, the sliced poblano, Monterey Jack cheese and diced mozzarella.
6. Return the flatbreads to the oven and bake until the cheese is melted and the edges are golden brown, 10-12 minutes (if baking two sheets, swap their positions halfway through). Transfer to a cutting board, sprinkle with chopped cilantro and pickled onion to taste. Slice 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. Fresh mozzarella can be replaced with shredded low-moisture mozzarella.

Can I make this flatbread gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts and ensure your BBQ sauce is gluten-free.

How do I store leftovers?

Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F until crispy.