BBQ Pineapple Flatbreads

🥘 Ingredients

• aluminum foil
• bbq sauce
  4 tbsp
• black pepper
  ½ tsp
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• flatbreads
  2 unit
• fresh mozzarella
  8 oz
• monterey jack cheese
  ½ cup
• olive oil
  2 tbsp
• pineapple
  1 unit
• poblano pepper
  1 unit
• red onion
  1 unit
• red wine vinegar
  2 tbsp
• salt
  1 tsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large pan
• small bowl

1. 

   1

   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 . Drain the pineapple over a small bowl , reserving the juice. Stir ¼ of the onion, half the red wine vinegar , and a pinch of salt into the bowl with the juice. Set aside to pickle ⏱️ 15 minutes .

   aluminum foil, red onion: 1 unit, pineapple: 1 unit, red wine vinegar: 2 tbsp, salt: 1 tsp
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened ⏱️ 7 minutes .

   cooking oil: 1 tbsp, water: 2 tbsp
3. 

   3

   While the onion cooks, halve, core, and very thinly slice the poblano pepper into strips. Toss in a second small bowl with a drizzle of olive oil , salt, and black pepper . Dice the fresh mozzarella into ½-inch pieces. Finely chop the cilantro .

   poblano pepper: 1 unit, olive oil: 2 tbsp, black pepper: ½ tsp, fresh mozzarella: 8 oz, cilantro: 1 bunch
4. 

   4

   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.
5. 

   5

   Brush or rub each flatbreads 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 over the flatbreads, then top with the caramelized onion and pineapple mixture, poblano strips, monterey jack cheese , and mozzarella.

   flatbreads: 2 unit, bbq sauce: 4 tbsp, monterey jack cheese: ½ cup
6. 

   6

   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.