Sweet and Savory BBQ Pineapple Flatbreads with Pickled Onions

Sweet and savory is a combination that always hits the spot, whether for dinner, dessert or even a snack. These flatbreads bring together tangy BBQ sauce, caramelized pineapple, pickled red onions and roasted poblano pepper, all topped with a melty blend of mozzarella and Monterey Jack cheese. Every bite is a burst of flavor that will light up your taste buds.

This recipe is simple to prepare and uses fresh ingredients to create a restaurant-quality meal at home. The flatbreads bake up crispy on the edges and gooey with cheese, making them perfect for a weeknight dinner or a fun weekend lunch. Serve them hot with a sprinkle of fresh cilantro for an extra pop of color and flavor.

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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 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with foil and place it on the top rack. (For 4 servings, use two foil-lined sheets on the top and middle racks.) 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 reserved 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 slices and cook, stirring occasionally and adding splashes of water as needed to prevent sticking, until softened, about 6-8 minutes.
4. While the onion cooks, halve, core and very thinly slice the poblano pepper into strips. Toss the 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.
5. Once the onion is softened, increase the heat to medium-high. Add the pineapple and a drizzle of cooking oil to the pan. Cook, stirring, until the pineapple is lightly browned, about 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. Turn off the heat and season with salt and pepper.
6. Brush or rub each flatbread with a drizzle of oil. Remove the preheated baking sheet from the oven and carefully place the flatbreads on it. (For 4 servings, divide flatbreads between both prepared sheets.) Spread BBQ sauce evenly over each flatbread, 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 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 gouda and the fresh mozzarella with shredded low-moisture mozzarella.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts instead of regular flatbreads.

How do I store leftovers?

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