This Hawaiian pizza has been one of my kitchen’s most reliable weeknight delights for years. I first landed on this exact combination one sunny Saturday when I had leftover ham from a small dinner and an overripe pineapple in the fruit bowl — rather than let anything go to waste I stretched a ball of pizza dough and improvised. The result was a simple, joyous balance of textures and flavors: a golden, slightly chewy crust, bubbling whole-milk mozzarella, salty pockets of ham, sweet-tart pineapple, and the smoky crackle of bacon. It’s comfort food with a playful edge, and my family still argues over the last slice.

What makes this version special is a tiny finishing touch: a garlic-parmesan butter brushed on the crust right at the end. That buttery rim turns every bite into a more rounded experience, giving the edge a savory lift that pairs beautifully with the sweet pineapple. Use store-bought dough for a fast weeknight treat or homemade dough when you want to slow down and enjoy the ritual. Either way, you’ll end up with an 12-inch pizza that’s best eaten hot and shared with good company.

Ingredients

• Pizza dough (1 lb): Use room-temperature dough for easier stretching. If buying refrigerated dough, let it sit 30 minutes before shaping so it relaxes and springs back less. King Arthur and Trader Joe’s both make reliable, easy-to-handle doughs.
• Pizza sauce (1/2 cup): A plain tomato-based pizza sauce keeps the topping flavors focused. Rao’s and Ragu make good jarred options; for a smokier note, use half pizza sauce and half barbecue sauce.
• Ham (1/2 cup, 3–4 oz): Thinly sliced deli ham or diced cooked ham works well. Canadian bacon is a great swap if you prefer a firmer texture.
• Pineapple (8 oz drained): Use canned pineapple chunks well drained and patted dry on paper towels to avoid excess moisture that will make the crust soggy. Fresh pineapple sliced thinly is excellent when in season.
• Bacon (4 strips): Cook until crisp and crumble. The crisp pieces add texture contrast and smoky saltiness.
• Mozzarella (2 cups shredded): Low-moisture whole-milk mozzarella shredded from a block melts beautifully; avoid fresh mozzarella for this version because it releases too much moisture.
• Garlic-Butter Parmesan Crust: 1 tablespoon melted butter, 1 teaspoon grated Parmesan, 1/4 teaspoon garlic powder — brushed on at the end to create a golden, flavored rim.
• To garnish: Red pepper flakes, chopped parsley, and dried oregano for color and an herbal lift.

Instructions

Preheat and prepare: Preheat the oven to 450°F (232°C). If you have a pizza stone, place it on the middle rack while the oven preheats — this helps create an evenly browned, crisp bottom crust. If using a baking sheet, invert it and preheat that for better heat transfer. Aim for at least 30 minutes of preheating if you’re using a stone. Dry the pineapple: Slice each pineapple chunk in half lengthwise so the pieces are thinner. Place them between paper towels and press to absorb excess juice. Removing surface moisture prevents the center of the pizza from becoming soggy and concentrates the pineapple’s brightness. Shape the dough: On a lightly floured surface, stretch or roll the dough into an even 12-inch circle. Transfer to a parchment square or a floured pizza peel if using a stone. Dock the surface lightly with a fork to prevent large air bubbles; leave a slightly thicker edge for the crust. Top the pie: Spread 1/2 cup pizza sauce evenly over the surface, leaving a 1/2–3/4-inch border. Sprinkle 2 cups shredded mozzarella in an even layer. Distribute the diced ham, pineapple halves, and crumbled bacon over the cheese. Go easy on toppings so heat reaches the center and cheese melts uniformly. Bake the pizza: Slide onto the preheated stone or inverted baking sheet and bake for 12–13 minutes until cheese is melted and bubbling but the crust isn’t fully browned. Visual cues: edges should be puffed and the underside should show golden spots. Brush the crust: Mix 1 tablespoon melted butter with 1 teaspoon grated Parmesan and 1/4 teaspoon garlic powder. Remove the pizza briefly from the oven and brush this mixture around the exposed rim. Return the pizza and bake 2–3 more minutes until the crust turns golden and the cheese develops light brown flecks. Finish and serve: Sprinkle with red pepper flakes, chopped parsley, and a pinch of dried oregano. Let rest 2–3 minutes to set the cheese, then slice into 8 wedges and serve hot.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe container or zip-top bag for up to 3 months. To reheat from chilled, place slices on a rimmed baking sheet, tent loosely with foil (to prevent drying), and warm in a 275°F oven for 25–30 minutes — this brings back a chewy crust and melted cheese without burning the edges. For frozen slices, thaw overnight in the fridge before reheating.

Ingredient Substitutions

If pork is off the table, substitute with diced cooked chicken or smoked turkey for a similar savory profile. For a vegetarian version keep the smoky contrast by adding smoked tofu or roasted mushrooms and omit the bacon and ham. If you like more bite, swap half the mozzarella for a small amount of provolone or fontina. For a lower-sodium option, rinse canned pineapple and choose a no-salt-added sauce. Using thinly sliced fresh pineapple during peak season gives superior flavor and less syrupy juice than canned.

Serving Suggestions

Serve this pie with a crisp green salad dressed in a light vinaigrette to cut through the richness, or pair it with roasted vegetables for a heartier meal. Offer chili oil or extra red pepper flakes for heat lovers, and a small bowl of fennel- or lemon-infused olive oil for dipping crusts. For a party, slice into smaller squares and serve as finger food alongside pickled peppers and olives to balance the sweet notes.

Cultural Background

Although the name suggests Polynesian roots, the pineapple-and-ham combination was actually invented in Canada in the mid-20th century by a Greek-Canadian restaurateur who paired canned pineapple with ham on a pie. The pairing plays on a classic culinary technique — combining a sweet acid with cured meat — and has since sparked passionate opinions around the globe. Today it’s as much a part of North American comfort-food culture as any classic pie, with regional variations that include barbecue sauce blends or additional tropical fruits.

Seasonal Adaptations

In summer, use thin slices of fresh, ripe pineapple and consider adding a handful of thinly sliced red onion for brightness. In fall or winter, swap pineapple for roasted pear and use prosciutto for a more seasonal twist, or add a small drizzle of fig jam beneath the cheese for a sweet-savory holiday version. For a lighter summer option, use a cauliflower-based crust and reduce the cheese slightly.

Meal Prep Tips

For make-ahead convenience, shape the dough and par-bake the crust for 4–5 minutes, then cool and top when ready to bake. Alternatively, assemble the fully topped pizza on a sheet of parchment, then slide it into the freezer; once firm, transfer to a bag. Bake from frozen by adding 5–7 minutes to the total time. If prepping multiple pies, label and date each one so you rotate older items first.

There’s something wonderfully democratic about this pie: humble ingredients, quick assembly, and a finishing brush of butter that makes every bite feel special. Gather friends, crank up the oven, and don’t be surprised if everyone reaches for an extra slice.