poultry
baked
everyday
main course
crispy
International
all seasons
Hot


Hawaiian Chicken Pizza
Difficulty
easy
Time
35m
Price Category
average
Calories
Medium
Create a tropical-flavored pizza at home that's guaranteed to transport you to the sunny Hawaiian islands! This recipe enhances the classic pineapple-ham combination with juicy chicken breast pieces for a truly satisfying and delicious meal. It's a perfect choice for a quick dinner or friendly gatherings where everyone will find something to love. The harmony of crispy crust, melted cheese, and sweet-and-savory toppings offers an unforgettable experience.
ingredients
Steps
Preparation
Preheat your oven to 220°C (200°C for fan-assisted ovens). Cut the chicken breast into small cubes, then sauté them in a pan with a little olive oil over medium heat for 5-7 minutes until cooked through. Season with salt and pepper to taste. Dice the ham and pineapple, and thinly slice the red onion.
Assemble the Pizza
Place the pizza dough on a baking sheet lined with parchment paper, or roll it out to your desired size. Spread the pizza sauce evenly, then sprinkle with half of the shredded mozzarella cheese. Next, distribute the sautéed chicken, ham, pineapple, and red onion over the sauce. Finally, sprinkle with the remaining mozzarella cheese and oregano.
Bake and Serve
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbling. Remove from the oven, let it rest for 1-2 minutes, then slice and serve immediately.
Extra Tips
► If you like spicy flavors, sprinkle a little chili flakes on the pizza before baking.
► For an even richer flavor, use fresh pineapple that you can lightly caramelize in a pan beforehand.
► Don't overload the pizza with toppings to ensure the crust remains crispy and bakes evenly.
Nutrition
| Per 100g | Per Serving 300g | |
|---|---|---|
| Calories | 280 kcal | 840 kcal |
| Protein | 14g | 42g |
| Fat | 12g | 36g |
| Carbohydrate | 25g | 75g |
| Fiber | 1.5g | 4.5g |
| Sugar | 4g | 12g |