BBQ Pineapple Flatbreads
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BBQ Pineapple Flatbreads

BBQ Pineapple Flatbreads

with Caramelized and Pickled Onion

Sweet and savory is a combo we can always get behind (for both dinner, dessert, and snacks—hello, Chicago-style popcorn). This ode to the dynamic flavor duo starts with a layer of BBQ sauce. The tangy-sweet condiment is spread on top of a golden, crispy crust, then piled with pickled and caramelized onions, poblano pepper, and, of course, juicy, lightly charred pineapple. Thought we forgot the cheese? Never. Melty mozzarella and Monterey Jack give you a cheese pull with every bite. Once you dig in, your taste buds will be lighting up.


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

Total Time35 minutes
Prep Time


serving amount

1 unit

Red Onion

4 ounce


5 teaspoon

Red Wine Vinegar

1 unit

Poblano Pepper

4 ounce

Fresh Mozzarella

(Contains Milk)

¼ ounce


2 unit


(Contains Wheat, Sesame)

4 tablespoon

BBQ Sauce

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil



4 tablespoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate82 g
Sugar21 g
Dietary Fiber5 g
Protein21 g
Cholesterol55 mg
Sodium1020 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.


Baking Sheet
Small Bowl
Aluminum Foil
Large Pan


Pickle Onion

Place a foil-lined baking sheet on top rack (for 4 servings, 2 foil-lined sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir ¼ of the sliced onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with pineapple juice. Set aside.

Cook Onion

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


Meanwhile, core, deseed, and very thinly slice poblano. Toss in a second small bowl with a drizzle of olive oil, salt, and pepper. Dice mozzarella into ½-inch pieces. Finely chop cilantro leaves and stems.

Caramelize Onion and Pineapple

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

Assemble Flatbreads

Brush or rub each side of flatbreads with a drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on it (for 4 servings, divide flatbreads between 2 prepared sheets). Evenly spread with BBQ sauce, then top with caramelized onion and pineapple, poblano, Monterey Jack, and mozzarella.

Finish and Serve

Return flatbreads to top rack until cheese is melted and edges are golden brown, 10-12 minutes. (For 4 servings, swap rack positions halfway through baking.) Transfer to a cutting board and top with cilantro and pickled onion to taste. Slice into pieces and serve.