I love Hawaiian Pizza. At some point during my college years, my roommate and I started replacing the ham with pepperoni, which is also an excellent combination. I loved the idea of this simple Hawaiian Pizza Pasta I found in our archives, but I was skeptical about it tasting like Hawaiian Pizza. Guess what? It does. Now I can have the taste of Hawaiian Pizza in a simple, healthy, easy weeknight dinner recipe–and you can, too!
You could use pepperoni or salami in place of the ham (or your favorite vegan sub), or add any other favorite pizza toppings. I like the simplicity of the recipe as it is, though. I was also skeptical about two pineapple rings being enough pineapple flavor, but the balance of the ham, sauce, and pineapple is perfect.
I did up the original amounts of pasta and sauce to make four hearty main dish servings, or six side servings. I would also recommend using a kid-friendly (i.e. slightly sweet) pasta sauce because it blends well with the pineapple.
This Hawaiian pizza pasta includes a dairy-free cheese topping option, but I think the flavors are complete without it.
Special Diet Notes: Hawaiian Pizza Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free. There is also a vegan option.
- 1 (12 ounce) package pasta (your shape and type of choice; use gluten-free, if needed)
- 1½ cups tomato-based pasta sauce
- 2 slices fresh or canned pineapple, cut into pieces
- 2 cups chopped ham, Canadian bacon, salami, or pepperoni (can sub a vegan alternative)
- Dairy-free mozzarella or parmesan (optional)
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente. Drain; rinse if using gluten-free pasta.
- Put the tomato sauce, pineapple, and meat in a saucepan over medium heat.
- Toss in the cooked pasta, and cook, stirring occasionally, until heated through, about 5 minutes.
- Serve sprinkled with vegan mozzarella or parmesan, if desired.