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BBQ Pineapple Flatbreads

BBQ Pineapple Flatbreads

with Caramelized & Pickled Onion

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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.

Tags:VeggieCalorie Smart
Allergens:MilkWheat

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

4 ounce

Pineapple

5 teaspoon

Red Wine Vinegar

1 unit

Poblano Pepper

4 ounce

Fresh Mozzarella

(ContainsMilk)

¼ ounce

Cilantro

2 unit

Flatbreads

(ContainsWheat)

4 tablespoon

BBQ Sauce

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

4 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate81 g
Sugar22 g
Dietary Fiber5 g
Protein21 g
Cholesterol55 mg
Sodium1040 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Aluminum Foil
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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 onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.

2

• 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.

3

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

4

• Once cooked onion is softened, increase heat under pan to medium high. Add pineapple and another drizzle of oil; 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

• Brush or rub each flatbread 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.

6

• Return flatbreads to top rack until cheese has melted and edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) • Transfer to a cutting board and top with cilantro and pickled onion (draining first) to taste. Slice into pieces, divide between plates, and serve.