BBQ Pineapple & Shrimp Flatbreads
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BBQ Pineapple & Shrimp Flatbreads

BBQ Pineapple & Shrimp Flatbreads

with Caramelized & Pickled Onion

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:
Protein Smart
Allergens:
Milk
Sesame
Wheat
Shellfish

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

2.5 teaspoon

Cooking Oil

½ teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories770 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate83 g
Sugar41 g
Dietary Fiber5 g
Protein40 g
Cholesterol270 mg
Sodium1970 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

Baking Sheet
Small Bowl
Aluminum Foil
Strainer
Large Pan
Paper Towel

Instructions

Pickle Onion
1

• 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 ¼ of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.

Cook Onion
2

• 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.

Prep
3

• 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.

Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil a second large pan over medium-high heat. Add shrimp or sausage; cook, stirring frequently, until cooked through, 4-6 minutes.

Caramelize
4

• 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.

Assemble Flatbreads
5

• 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.

Top flatbreads with shrimp or sausage.

Finish & Serve
6

• 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.

Shrimp are fully cooked when internal temperature reaches 145°.