BBQ Pineapple & Shrimp Flatbreads

Name: BBQ Pineapple & Shrimp Flatbreads with Caramelized & Pickled Onion
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 4 ounce Pineapple; 5 teaspoon Red Wine Vinegar; 1 unit Long Green Pepper; 4 ounce Fresh Mozzarella; 2 unit Flatbreads; 4 tablespoon BBQ Sauce; ¼ cup Monterey Jack Cheese; Salt; Pepper; Cooking Oil; Olive Oil; 10 ounce Shrimp

with Caramelized & Pickled Onion

Recipe Development TeamUpdated on August 28, 2025

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Sweet and savory is a combo we can always get behind (for dinner, dessert, and even snacks—hello, chocolate-covered potato chips). Here, these flatbreads have it all: a layer of tangy-sweet BBQ sauce, piles of pickled caramelized onions, green pepper, and juicy, lightly charred pineapple. Don’t worry, we didn’t forget the cheese! Melty mozzarella and Monterey Jack provide the ultimate cheese pull. Once you dig in, your taste buds will be sure to light up from the savory, sweet, and cheesy combo.

Tags:

High Protein

Allergens:

Milk

•Sesame

•Wheat

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

4 ounce

Pineapple

5 teaspoon

Red Wine Vinegar

1 unit

Long Green Pepper

4 ounce

Fresh Mozzarella

(Contains: Milk)

2 unit

Flatbreads

(Contains: Sesame, Wheat)

4 tablespoon

BBQ Sauce

¼ cup

Monterey Jack Cheese

(Contains: Milk)

10 ounce

Shrimp

(Contains: Shellfish)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories820 kcal

Fat33 g

Saturated Fat13 g

Carbohydrate81 g

Sugar41 g

Dietary Fiber5 g

Protein47 g

Cholesterol180 mg

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Strainer

•Small Bowl

•Large Pan

Instructions

• Place a foil-lined baking sheet 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 onion. Drain pineapple over a small bowl, reserving juice. Stir one-quarter of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.

• Heat a drizzle of 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.

• While onion cooks, halve, core, and very thinly slice green pepper into strips. Toss in a second small bowl with a small drizzle of olive oil, salt, and pepper. Dice mozzarella into ½-inch pieces.

• 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.

• Brush or rub each flatbread with a small drizzle of 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, and mozzarella.

• 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.

Shellfish is fully cooked when internal temperature reaches 145°.