American Cuisine
Hawaiian Pizza (Ham and Pineapple)
By Daniel Okafor
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Despite its tropical name, Hawaiian pizza was invented in Canada. In 1962, Greek-born restaurateur Sam Panopoulos tossed canned pineapple and ham onto a pie at the Satellite Restaurant in Chatham, Ontario, naming it after the brand of pineapple he used. The result became one of the most polarizing dishes in the world, sparking debate so heated that a head of state once weighed in on it. Love it or argue about it, the appeal is real: the sweet-tart burst of pineapple plays against salty ham and gooey mozzarella, while a tangy tomato base ties the contrast together. The interplay of sweet, salty, and acidic is exactly the kind of balance that keeps people coming back even as they protest. This version uses chopped ham and pineapple chunks over a classic marinara-and-mozzarella base for a quick pie ready in about forty-five minutes. It is an unfussy crowd-pleaser, equally suited to a casual family dinner or a debate-fueling party centerpiece. The key to doing it justice is managing the pineapple's moisture so the fruit caramelizes rather than steams, delivering concentrated sweetness instead of a watery top.
Ingredients
Serves 2Instructions
- 1
Preheat your oven to 475°F (245°C). Place baking sheet or pizza stone in the oven.
- 2
Roll out the pizza dough on a lightly floured surface to form a round base.
- 3
Spread the marinara sauce evenly over the dough.
- 4
Sprinkle the mozzarella cheese generously over the sauce.
- 5
Distribute the chopped ham and pineapple chunks evenly over the cheese.
- 6
Bake in the preheated oven for 12-15 minutes.
- 7
Check that the crust is golden and the cheese is bubbling.
- 8
Remove from oven, let cool for a minute, slice and serve.
Chef's Tips
- ✦ Pat pineapple chunks thoroughly dry with paper towels before topping; their water content is the number one cause of a soggy Hawaiian pizza.
- ✦ For deeper flavor, char the pineapple in a hot dry skillet or under the broiler for a few minutes first so the sugars caramelize before they hit the pie.
- ✦ Preheat a pizza stone or baking sheet in the oven so the crust starts cooking the instant the pizza lands, helping it crisp despite the wet toppings.
- ✦ Scatter the ham and pineapple in an even single layer rather than piling it; crowding traps steam and keeps the cheese from browning.
- ✦ Go light on the marinara and stretch the dough thin, since extra sauce plus juicy pineapple together can overwhelm a thicker crust.
Ingredient Substitutions
-
pizza dough → gluten-free pizza crust or cauliflower crust
Par-bake either option before topping; the extra moisture from pineapple makes a pre-set base essential to avoid sogginess.
-
ham → Canadian bacon, prosciutto, or smoked turkey
Canadian bacon is the traditional choice; crispier prosciutto added after baking gives a saltier, more delicate contrast.
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pineapple chunks → fresh grilled pineapple or canned pineapple, well drained
Pat canned pineapple very dry or grill fresh chunks first so they caramelize instead of releasing water onto the cheese.
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mozzarella cheese → plant-based mozzarella or a mozzarella-provolone blend
A little provolone deepens the savory side to better balance the pineapple's sweetness; plant cheese keeps it dairy-free.
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marinara sauce → barbecue sauce or a light pizza sauce
A thin layer of barbecue sauce makes a popular sweet-smoky variation that pairs especially well with the ham and pineapple.
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Frequently Asked Questions
Is Hawaiian pizza actually from Hawaii? ▼
No. Hawaiian pizza was created in 1962 in Chatham, Ontario, Canada, by Sam Panopoulos. He named it after the brand of canned pineapple he used, not the state. The dish has no traditional connection to Hawaiian cuisine despite the name.
Should I use fresh or canned pineapple? ▼
Both work well. Canned pineapple is convenient and consistently sweet, but must be drained and patted very dry. Fresh pineapple has brighter flavor and chars beautifully, so grill or broil the chunks first to concentrate the sweetness and reduce surface moisture either way.
How do I keep Hawaiian pizza from getting soggy? ▼
Moisture from pineapple is the main culprit. Dry the chunks thoroughly, or caramelize them in a hot pan first, and go light on the sauce. Baking on a preheated stone or steel at a high temperature also helps the crust set before the toppings can release water into it.
What kind of ham is best? ▼
Classic Hawaiian pizza uses deli ham or Canadian bacon. Canadian bacon is leaner and holds its shape, while regular sliced ham is softer and milder. For a saltier, crispier contrast, you can add prosciutto in the last few minutes of baking or after the pie comes out.
Can I make a barbecue version? ▼
Yes, swapping the marinara for a thin layer of barbecue sauce is a popular variation. The smoky-sweet sauce pairs naturally with ham and pineapple. Keep the layer thin so it does not overwhelm the cheese or add too much moisture to the crust.
How do I store and reheat leftovers? ▼
Refrigerate leftover slices in an airtight container for up to three days. Reheat in a 375°F (190°C) oven or a covered skillet over medium heat for a few minutes to re-crisp the crust. Avoid the microwave, which makes the pineapple watery and the crust limp.
