BBQ Pineapple Flatbreads
with Caramelized & Pickled Onions
- Milk
- Wheat
- Sesame
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, poblano 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.
Ingredients
1 unit
Red Onion
4 ounce
Pineapple
5 teaspoon
Red Wine Vinegar
1 unit
Poblano Pepper
4 ounce
Fresh Mozzarella
(Contains: Milk)
¼ ounce
Cilantro
2 unit
Flatbreads
(Contains: Wheat, Sesame)
4 tablespoon
BBQ Sauce
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Place a foil-lined baking sheet on top rack (for 4 servings, use 2 foil-lined 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 ¼ 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; 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 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.
• Once cooked onion is softened, increase heat under pan to medium high. Add pineapple and a 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.
• Brush or rub each flatbread with a 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, poblano, 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 cilantro and pickled onion (draining first) to taste. Cut into pieces, divide between plates, and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and savory combo of BBQ sauce, pineapple, and caramelized onions; some found it needed more BBQ sauce for flavor.
- Ease of prep: Quick and easy to make, though some felt the pickled onions added unnecessary complexity.
- Suggestions: Consider adding chicken or bacon for extra protein; cook peppers with onions for better texture.
- Leftovers: Reheats well the next day, making great leftovers for lunch.
- Portions: Some found it light for a full meal; consider adding a side salad for a more filling dinner.
Reviews from our home cooks
This was very yummy! The green pepper was a bit varying in its own spice level, so some of the pepper was mild and some was really spicy! I really liked the caramelized onions plus the pineapple. That was the best part of the flatbread. I needed to reheat the second serving, but this made the flatbread too overcooked. The only confusing thing in the instructions was why I needed to reserve the juice from the pineapples since I didn't see any other place to use it I just added it to the pickled red onions. Very tasty and a good portion - the flatbread seems small but they are very filling.
This flatbread is probably my favorite flatbread I've had so far. The flavors of the bbq sauce and caramelized onions and pineapple are out of this world. The pickled onions and cilantro made it feel fresh.
OMG! This flatbread was so good. The mixture of the bbq sauce with the sweet pineapple and then the red onion prepared two ways, just delicious. I don't even like red onion but I trusted the recipe and it did not disappoint!
The combination of both sweet and tangy competing flavors is what makes this flatbread so delicious. In addition to a yummy BBQ sauce base, there are both fried and pickled onions with sauteed poblano pepper topped off with chopped cilantro. A satisfying combination of flavors.
We gave four stars to the deliciousness of the tomato and zucchini flatbread, so figured we would try another style. And the result? The BBQ Pineapple Flatbread equally delivers! We were skeptical about having a veggie BBQ pizza, as typically it's done with chicken, in addition to having two types of onions making the majority of toppings. However, we were pleasantly surprised with the result. Well done!
These barbecue pineapple flatbreads are delicious! You wouldn't think pineapple and barbecue would go together, but they absolutely do. The HelloFresh recipes always have flavors that complement each other, and this recipe is a perfect example.
These were quick, easy and delicious. The pickled red onion just paired perfectly with the tangy of the BBQ sauce and the sweet of the pineapple. So good!
The flatbreads were very tasty and easy to prepare. The recipe would be better with diced chicken. The bbq sauce was very sweet--too sweet with the pineapple and pickled onions. A little more shredded cheese was needed as well.
BBQ Pineapple Flatbreads is my FAVORITE flatbread that HelloFresh offers. I often order BBQ Chicken pizza from pizza establishments BUT this flatbread is TERRIFIC -protein not necessary. Order this recipe often when it's offered.
I was reluctant to try pineapples and barbecue sauce on the flatbread, but this recipe has been one that has really made me think twice about all the years I have been missing out.
