Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hawaiian Pizza
The world's most debated pizza — tangy tomato sauce, melted mozzarella, savory ham, and sweet pineapple chunks delivering a sweet-salty combo that divides and delights.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Preheat the oven to 475F, ideally with a pizza stone or steel inside to heat up as well.
- 2
Stretch or roll the pizza dough out on a surface dusted with cornmeal to your desired thickness, then transfer to a pizza peel or parchment-lined baking sheet.
- 3
Spread the sauce evenly over the dough, leaving a half-inch border for the crust.
- 4
Scatter the mozzarella evenly over the sauce, then top with diced ham and pineapple chunks, patted dry first so they do not make the pizza soggy.
- 5
Slide the pizza onto the preheated stone, or place the baking sheet in the oven, and bake for 10 to 14 minutes, until the crust is golden and the cheese is bubbling and lightly browned in spots.
- 6
Rotate the pizza halfway through baking if your oven has hot spots, for even browning.
- 7
Remove from the oven and let rest for 2 minutes before slicing, so the cheese sets slightly.
- 8
Sprinkle with red pepper flakes if desired for a sweet-heat contrast, and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving685
Calories
36 g
Protein
81 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hawaiian Pizza was invented in 1962 by Sam Panopoulos, a Greek immigrant, at the Satellite Restaurant in Chatham, Ontario, Canada — making it one of the most famously misnamed dishes in food history. Panopoulos reportedly drew inspiration from Chinese sweet-and-sour dishes and added canned pineapple to a ham pizza on a whim. Despite the Canadian origin, Hawaiian Pizza became closely identified with the islands' sweet-savory food culture and is genuinely popular in Hawaii today, where it sits comfortably alongside the local tradition of combining tropical fruit with savory proteins.
Listahan note
This version uses fresh pineapple instead of canned to keep the pizza from becoming watery during baking, and balances the sweetness with enough Canadian bacon and sharp mozzarella to hold the flavors together.
Technique cues
- Pat fresh or canned pineapple completely dry with paper towels before placing it on the pizza — excess juice steams in the oven and makes the crust soggy in the center.
- Pre-cook Canadian bacon briefly in a skillet to concentrate its flavor and reduce moisture content before topping the pizza.
- Use a hot oven (500F or as hot as your oven goes) with a preheated pizza stone or steel; the intense heat crisps the bottom before the pineapple has time to water out.
Kitchen flow
- Parallel prep
- Preheat the oven and stone/steel for at least 30-45 minutes while preparing toppings; the long preheat is what creates a properly crisp bottom crust.
- Make-ahead
- Prep and dry the pineapple and saute the Canadian bacon up to a day ahead; store refrigerated and bring to room temperature before topping the pizza.
- Leftover move
- Reheat leftover Hawaiian Pizza in a dry skillet over medium heat, covered, for 3-4 minutes — the bottom crisps and the cheese melts without drying out.
- Cleanup rhythm
- Cornmeal or semolina under the pizza on a peel prevents sticking and keeps the stone clean; parchment paper is the foolproof alternative.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pizza dough
base
Purpose: A sturdy, slightly chewy dough holds up against the moisture from the pineapple and provides the neutral canvas the toppings need.
Handling: Stretch thin and allow to rest at room temperature 20 minutes before topping so it relaxes and is easier to work with.
Adaptation: Store-bought dough works well; naan or flatbread for a quick weeknight version.
tomato pizza sauce
flavor base
Purpose: A slightly sweet, tomato-forward sauce echoes the sweet-savory direction of the toppings rather than competing with them.
Handling: Spread in a thin, even layer — too much sauce contributes to soggy crust when combined with pineapple moisture.
Adaptation: Barbecue sauce is a popular Hawaiian Pizza variation that leans into the sweet-savory character.
fresh pineapple
signature topping
Purpose: Fresh pineapple has better flavor and significantly less water content than canned; it caramelizes slightly at the edges in a hot oven.
Handling: Cut into small chunks (about 1/2 inch), pat very dry, and distribute evenly so each slice gets balanced coverage.
Adaptation: Well-drained canned pineapple chunks, patted dry, are the classic and accessible option.
Canadian bacon (back bacon)
savory protein
Purpose: Canadian bacon is leaner than regular bacon and has a mild, hammy saltiness that complements pineapple without overpowering it.
Handling: Slice thin and briefly saute to reduce moisture before placing on the pizza.
Adaptation: Diced ham works as a direct substitute; Spam sliced thin is the Hawaii-authentic option.
mozzarella cheese
melt and body
Purpose: Low-moisture mozzarella melts evenly and stretches without releasing water that would compete with the pineapple.
Handling: Use pre-shredded low-moisture mozzarella or hand-shred a block; fresh mozzarella releases too much liquid.
Adaptation: A mix of mozzarella and provolone adds more depth of flavor.
Technique notes
- The debate about pineapple on pizza is loud, but the technique question matters more: dry your pineapple thoroughly and the crust will stay crisp; skip that step and the critics will have a point.
- A drizzle of hot honey over the finished pizza immediately before serving bridges the sweet and spicy notes and makes the dish feel intentional rather than accidental.
- Brushing the crust edges with garlic butter before baking adds richness that anchors the sweet topping combination.
Ingredient swaps
- Gluten-free direction
- Use a certified gluten-free pizza crust or cauliflower crust base; all toppings are naturally gluten-free.
- Dairy-free option
- Plant-based mozzarella works acceptably here; reduce the amount slightly as it tends to release more moisture than dairy mozzarella.
- Vegetarian direction
- Omit Canadian bacon and add roasted red peppers, caramelized onion, and a handful of arugula added after baking for a vegetarian version with real flavor complexity.
Serve alongside
- Caesar salad
- garlic bread
- simple green salad
- sweet potato fries
- cold lager beer
- sparkling water with lime
- pineapple lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover slices for up to 3 days. Reheat in a skillet or oven rather than a microwave for best crust texture. Freeze baked slices for up to 1 month; reheat from frozen in a 375F oven for 10-12 minutes.
Equipment
- pizza stone or baking steel
- pizza peel or large rimless baking sheet
- pizza wheel for slicing
- skillet for pre-cooking Canadian bacon
Make this household-aware
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Plan it in Listahan
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