Sweet and Savory BBQ Pineapple Flatbreads with Caramelized Onions

Sweet and savory is a combination we can always get behind, whether for dinner, dessert or even snacks. These flatbreads have it all: a layer of tangy-sweet BBQ sauce, piles of caramelized and pickled onions, long green pepper and juicy, lightly charred pineapple. And of course, we didn’t forget the cheese-melty mozzarella and Monterey Jack provide the ultimate cheese pull.

This recipe is perfect for a quick weeknight dinner or a fun weekend lunch. The flatbreads come together in under 30 minutes and the combination of flavors and textures will impress everyone at the table. Serve them as a main dish or cut 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 Long Green 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil (for 4 servings, use two sheets on top and middle racks). Wash and dry 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 reserved pineapple juice. Set aside to quick-pickle.
2. 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.
3. While the onion cooks, halve, core and very thinly slice the long green pepper into strips. Toss the pepper 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.
4. Once the cooked onion is softened, increase the heat under the pan to medium-high. Add the pineapple and a drizzle of 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 oil. Carefully remove the prepared baking sheet from the oven; place the flatbreads on the sheet. Evenly spread the flatbreads with BBQ sauce, then top with the caramelized onion and pineapple mixture, the seasoned green pepper strips, Monterey Jack cheese and diced mozzarella.
6. 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, use top and middle racks; swap rack positions halfway through baking.) Transfer the flatbreads to a cutting board and top with the chopped cilantro and the pickled onion (drained) to taste. Cut into pieces, divide among plates 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 red onion is best for pickling.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the toppings in advance and assemble just before baking.

What can I use instead of flatbreads?

You can use naan, pita bread or even pizza dough as a substitute.