BBQ Flatbreads with Chicken

🥘 Ingredients

• BBQ sauce
  1/2 c
• aluminum foil
• chopped chicken breast
  20 oz
• cooking oil
• flatbreads
  4 unit
• fresh mozzarella
  8 oz
• long green pepper
  2 unit
• monterey jack cheese
  ½ cup
• olive oil
• pepper
• pineapple
  8 oz
• red onion
  2 unit
• red wine vinegar
  3.333 tbsp
• salt

🍳 Cookware

• baking sheet
• small bowl
• large pan
• baking sheet
• cutting board

1. 

   1

   Place a baking sheet lined with aluminum foil on top rack (for 4 servings, place 2 foil-lined baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice red onion . Drain pineapple over a small bowl , reserving juice. Stir one-quarter of the onion, half the red wine vinegar (you will use the rest later), and a pinch of salt into bowl with juice. Set aside.

   aluminum foil, red onion: 2 unit, pineapple: 8 oz, red wine vinegar: 3.333 tbsp, salt
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium heat. Add remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, ⏱️ 6-8 minutes .

   cooking oil
3. 

   3

   While onion cooks, halve, core, and very thinly slice long green pepper into strips. Toss in a second small bowl with a small drizzle of olive oil , salt, and pepper . Dice fresh mozzarella into 1/2-inch pieces. Open package of chopped chicken breast and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of cooking oil in a second large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, ⏱️ 4-6 minutes .

   long green pepper: 2 unit, olive oil, pepper, fresh mozzarella: 8 oz, chopped chicken breast: 20 oz
4. 

   4

   Once cooked onion is softened, increase heat under pan to medium high. Add pineapple; cook, stirring, until pineapple is lightly browned, ⏱️ 2-3 minutes . Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, ⏱️ 1-2 minutes more. Turn off heat and season with salt and pepper.
5. 

   5

   Brush or rub the flatbreads with a small drizzle of cooking oil. Remove prepared baking sheet from oven; carefully place flatbreads on sheet. (For 4 servings, divide flatbreads between both prepared sheets.) Evenly spread flatbreads with BBQ sauce , then top with caramelized onion and pineapple, green pepper, monterey jack cheese , and mozzarella. Top flatbreads with chicken or sausage.

   flatbreads: 4 unit, BBQ sauce: 1/2 c, monterey jack cheese: ½ cup
6. 

   6

   Return flatbreads to top rack until cheese melts and edges are golden brown, ⏱️ 10-12 minutes . (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) Transfer flatbreads to a cutting board and top with pickled onion (draining first) to taste. Slice into quarters, divide between plates, and serve. Poultry is fully cooked when internal temperature reaches 165 degrees.