Caramelized Pineapple and Poblano Flatbreads with Pickled Onions

Sweet and savory is a combination that never fails to delight, whether it’s for dinner, dessert or even a snack. These flatbreads bring together a tangy-sweet BBQ sauce, layers of caramelized and pickled onions, poblano pepper and juicy, lightly charred pineapple. Of course, we didn’t forget the cheese-melty mozzarella and Monterey Jack create the ultimate cheese pull.

Once you take a bite, your taste buds will light up with the savory, sweet and cheesy flavors. This recipe is perfect for a quick weeknight dinner or a fun weekend treat. Serve them as a main dish or cut into smaller pieces for appetizers.

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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. 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 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 one-quarter of the sliced onion, half of 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 and 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 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.
5. Once the onion is softened, increase the heat to medium-high. Add the pineapple and a drizzle of cooking oil; cook, stirring, until the pineapple is lightly browned, 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. Season with salt and pepper, then remove from heat.
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 the flatbreads evenly 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 onions (drained) to taste. Cut into pieces, divide among plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the mozzarella and Monterey Jack with provolone, cheddar or a dairy-free alternative. The flavor will vary, but the flatbreads will still be delicious.

Can I make these flatbreads gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts. Check that your BBQ sauce is also gluten-free.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F until warmed through.