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Instead of the traditional ham, this Hawaiian chicken pizza recipe not only adds chicken as a topping, but bacon as well. And of course you can't forget the pineapple!
There are so many pizza options out there - from a Philly cheesesteak pizza to goat cheese pizza to a broccoli rabe pizza to homemade pepperoni pizza.
But one of the most famous pizzas out there is the Hawaiian pizza. I like you probably assumed it was created in Hawaii, hence the name. But no it was invented in Canada.
The original creator, Sam Panopoulos, had some extra pineapple on hand and decided to add it to a pizza and customers loved it. He called it Hawaiian because of the brand of canned pineapple he used.
It quickly took hold to the US and here we are. I know it can be a polarizing dish for some people. But to me it is all about balancing acidity and salty. And today I decided to mix it up even more and added chicken and used bacon instead of ham.
So if you love the combo of sweet and salty, this Hawaiian chicken pizza recipe is one that is worth a try.
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Ingredient Notes
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Protein - chicken is the main addition here, but you also use bacon which to me is just way better than ham.
- Pineapple - adds a fruity/acidic flavor that is complemented by the salty bacon.
- Cheese - some freshly grated mozzarella cheese works perfect for this Hawaiian chicken pizza.
Ingredient Swaps
As with any recipe, you can mix up the ingredients you use. Some variations include:
- While I like bacon for this recipe, you can also use prosciutto or go with the traditional ham.
- I went with some homemade pizza sauce, but marinara sauce or even BBQ sauce would work too.
- I like the traditional mozzarella cheese, but gouda, cheddar, fontina or havarti cheese all are good substitutes.
Step-by-Step Photos
Cook the bacon in a skillet and remove when crispy, reserving some fat to cook the chicken. Then cook the chicken for 4 minutes per side or until done. Shred and set aside.
Evenly spread the sauce and some of the cheese before adding the chicken, bacon, pineapple and onion. Top with the remaining cheese. Broil on a pizza stone for 4-5 minutes, or until bubbly on top. Top with some cilantro if using.
FAQs
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts.
I still suggest buying the fresh dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
Yes you can, but make sure you drain the excess liquid and pat the pineapple dry with a paper towel before using.
The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings and bake on the bottom third of the rack instead.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this Hawaiian chicken pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Pro Tips/Recipe Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you don't want to make your own sauce, store-bought works fine.
- You can use rotisserie chicken instead of cooking your own to save some time.
- Don't go overboard on the sauce. You want to just spread it lightly.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Other Pizza Recipes
If you’ve tried this Hawaiian chicken pizza recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Hawaiian Chicken Pizza
Ingredients
No Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Pizza
- 6 slices bacon, chopped
- 2 chicken breasts, shredded
- Emeril's Essence seasoning
- ¼ cup pizza sauce
- 2 cup shredded mozzarella cheese
- 1 cup pineapple, diced
- ¼ cup red onion, julienned
- ¼ cup cilantro, finely chopped
- sprinkle of cornmeal
Instructions
No Knead Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- In a medium skillet, cook the bacon over medium heat until fat is rendered and crisp. Place on paper towel-lined plate and reserve 1 tablespoon bacon fat.
- If using chicken breasts, use same skillet you cooked the bacon. Season with Emeril's Essence and cook in skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred, add the seasoning and set aside.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Spread a light layer of the pizza over the dough, leaving about 1 inch around the edges untouched. Add about ½ cup of the mozzarella cheese. Spread the cooked chicken, bacon, pineapple and red onion. throughout the pizza. Add the remaining cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Top with cilantro if using.
Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you don't want to make your own sauce, store-bought works fine.
- You can use rotisserie chicken instead of cooking your own to save some time.
- Don't go overboard on the sauce. You want to just spread it lightly.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
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