Sweet and Savory BBQ Pineapple Flatbreads with Caramelized Onions and Poblano

Sweet and savory is a combination we can always get behind and these flatbreads deliver on all fronts. A layer of tangy BBQ sauce, piles of caramelized and pickled onions, tender poblano pepper strips and juicy lightly charred pineapple create a flavor explosion. Topped with melty mozzarella and Monterey Jack, each bite offers the ultimate cheese pull.

Once you dig in, your taste buds will light up from the savory, sweet and cheesy medley. This recipe is perfect for a quick weeknight dinner or a fun weekend meal that feels special without much effort.

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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. Place a foil-lined baking sheet on the top rack (for 4 servings, use two foil-lined sheets on top and middle racks) and preheat the oven to 450°F. Wash and dry all produce.
2. 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.
3. Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining onion; cook, stirring occasionally and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
4. While the onion cooks, halve, core and very thinly slice the poblano pepper into strips. Toss the strips in a second small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces. Finely chop the cilantro.
5. Once the cooked onion is softened, increase the heat under the pan to medium-high. Add the drained pineapple and a drizzle of oil; cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining vinegar and cook until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off the heat and season with salt and pepper.
6. Brush or rub each flatbread with a drizzle of oil. Remove the prepared baking sheet from the oven and carefully place the flatbreads on it (for 4 servings, divide flatbreads between both prepared sheets). Evenly spread the flatbreads with BBQ sauce, then top with the caramelized onion and pineapple, poblano strips, Monterey Jack cheese and diced mozzarella.
7. Return the flatbreads to the top rack and bake until the cheese melts and the edges are golden brown, 10-12 minutes (for 4 servings, return to top and middle racks; swap rack positions halfway through baking). Transfer the flatbreads to a cutting board and top with cilantro and the pickled onion (drained) to taste. Cut into pieces, divide between plates 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 is key for the cheese pull, but you could use low-moisture mozzarella if fresh isn’t available.

How do I prevent the flatbreads from getting soggy?

Make sure to drain the pineapple well and don’t overload the flatbreads with toppings. Baking on a preheated sheet also helps keep the crust crisp.

Can I make this recipe vegan?

Absolutely! Use a vegan BBQ sauce, dairy-free mozzarella and Monterey Jack alternatives and skip the cheese or use a vegan cheese shreds. The rest of the ingredients are plant-based.