Mom’s BBQ Chicken Pineapple Flat Breads

• 2 red onions
• 2 Poblano peppers
• 8 ounces pineapple tidbits
• 8 ounces fresh Mozzarella
• 8 ounces Monterey Jack cheese
• cilantro
• 4 flat breads
• 8 tablespoons BBQ sauce
• olive oil

1. Preheat oven to 450 degrees.
2. Wash and dry produce.
3. Peel and thinly slice the red onions. Halve, core, and thinly slice peppers into strips.
4. Heat drizzle of oil in a large pan. Add onions and peppers. Cook until softened. Add water, as needed, to keep from sticking.
5. Drain pineapple. Add pineapple to pan and cook until lightly browned.
6. Spay 2 cookie sheets with cooking spray. Brush the top and bottom of flat breads with olive oil.
7. Spread the BBQ sauce evenly on top of the flat breads. Top with onion, pepper, pineapple mixture, Mozzarella and Monterey Jack cheese.
8. Cook on the top rack until the edges are golden brown, 10-12 minutes. Transfer to cutting board.
9. Top with cilantro. Slice into pieces and serve.

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