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Sweet, smoky, cheesy, and ready in under 30 minutes! These BBQ chicken & pineapple flatbreads are a perfect balance of flavors. The tangy pickled onions, smoky BBQ sauce, and juicy pineapple come together beautifully on a cheesy, golden flatbread. If you're a fan of sweet and savory combinations, this one's for you. 🍍💛
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Preheat oven to 450°F.
Slice the red onion and drain the pineapple, saving the juice.
Quick-pickle a portion of the sliced onion by combining it with red wine vinegar, reserved pineapple juice, and a pinch of salt.
Cook the remaining sliced onion, chopped chicken breast, diced green pepper, pineapple, and BBQ sauce in a pan over medium heat until the chicken is fully cooked and the mixture is fragrant and bubbling.
Load the flatbreads with fresh mozzarella, the cooked chicken mixture, and shredded Monterey Jack cheese.
Bake the flatbreads in the preheated oven for about 10 minutes until the cheese is melted and golden.
Top the baked flatbreads with the pickled onions and serve immediately.
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Save the pineapple juice when draining to use for quick-pickling the onions.
For extra smoky flavor, use a smoked BBQ sauce or add a dash of smoked paprika to the chicken mixture.
If you prefer a spicier kick, add sliced jalapeños to the flatbreads before baking.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken to save time. Just shred or chop it and heat it with the onion, pepper, pineapple, and BBQ sauce.
Can I substitute Monterey Jack cheese?
Absolutely! You can use cheddar, gouda, or any other melty cheese you prefer.
How long do the pickled onions last?
Quick-pickled onions can be stored in the fridge for up to a week in an airtight container.
Can I make this gluten-free?
Yes, simply use gluten-free flatbreads or pizza bases.
What can I serve with these flatbreads?
A simple green salad or roasted vegetables would pair nicely with the flatbreads.
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