---
title: BBQ Pineapple Flatbreads
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bbq-pineapple-flatbreads-620c20eaaf420111a021e19a
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Sesame
tags:
  - Veggie
  - Sweet & Savory
  - Flatbread
rating: 4.5
rating_count: 8472
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The sweet-and-savory combination of BBQ sauce, pineapple, and caramelized onions creates a delicious balance.
  - theme: Ease of prep
    text: Quick and simple to make with straightforward instructions, though multiple steps can be time-consuming.
image: "data/recipes/bbq-pineapple-flatbreads.jpg"
---
Line a #baking sheet{} with @aluminum foil{} and place it on the top rack. Preheat the oven to 450°F. Wash and dry all produce. Halve, peel, and thinly slice the @red onion{1%unit}. Drain the @pineapple{1%unit} over a #small bowl{}, reserving the juice. Stir ¼ of the onion, half the @red wine vinegar{2%tbsp}, and a pinch of @salt{1%tsp} into the bowl with the juice. Set aside to pickle ~{15%minutes}.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium heat. Add the remaining onion and cook, stirring and adding splashes of @water{2%tbsp} as needed to prevent sticking, until softened ~{7%minutes}.

While the onion cooks, halve, core, and very thinly slice the @poblano pepper{1%unit} into strips. Toss in a second #small bowl{} with a drizzle of @olive oil{2%tbsp}, salt, and @black pepper{½%tsp}. Dice the @fresh mozzarella{8%oz} into ½-inch pieces. Finely chop the @cilantro{1%bunch}.

Once the onion is softened, increase the heat under the pan to medium-high. Add the pineapple and a drizzle of oil, then cook, stirring, until lightly browned ~{3%minutes}. Stir in the remaining vinegar. Cook, stirring, until the onion and pineapple are caramelized and jammy ~{2%minutes} more. Turn off the heat and season with salt and pepper.

Brush or rub each @flatbreads{2%unit} with a drizzle of oil. Remove the prepared baking sheet from the oven and carefully place the flatbreads on the sheet. Evenly spread the @bbq sauce{4%tbsp} over the flatbreads, then top with the caramelized onion and pineapple mixture, poblano strips, @monterey jack cheese{½%cup}, and mozzarella.

Return the flatbreads to the top rack of the oven until the cheese melts and the edges are golden brown ~{11%minutes}. Transfer the flatbreads to a cutting board and top with cilantro and the pickled onion (draining first) to taste. Cut into pieces, divide between plates, and serve.