This Hawaiian Pizza Stuffed Chicken marries juicy chicken breasts with ham, pineapple, and melted mozzarella for a playful, protein-packed twist on everyone’s favorite pizza.
Imagine tucking that beloved Hawaiian pizza—smoky ham, sweet pineapple, tangy tomato sauce, gooey cheese—right inside a chicken breast. That’s exactly what this Hawaiian Pizza Stuffed Chicken delivers: all the tropical flavors you adore, wrapped up in tender poultry. You know what? It’s not just a showstopper; it’s a weeknight winner. According to a 2023 Taste & Trends survey, 62% of home cooks look for meals under 30 minutes that feel special—this fits the bill.
I first dreamed up this stuffed chicken back when my grandkids wanted pizza on Sunday afternoons, but I craved something with lean protein and fewer carbs. A splash of pineapple juice here, a sprinkle of Italian seasoning there, and voilà: a dish that feels both fun and balanced. Whether you’re serving family on a busy Tuesday or hosting a laid-back summer BBQ, this recipe shines. Plus, it’s easy to adapt for gluten-free or low-carb diets, so everyone digs in with delight.
Why You’ll Love This Hawaiian Pizza Stuffed Chicken
- A playful twist on classic Hawaiian Pizza—no crust required
- Protein-packed: 32 g per serving keeps you fueled
- Ready in about 45 minutes from start to finish
- Family-approved: even picky eaters love the sweet-savory combo
- One-pan sear and oven bake for easy cleanup
- Lean chicken breasts make it a healthier weeknight treat
- Meal-prep friendly: assemble ahead and bake later
- Perfect for summer gatherings or cozy fall dinners
Ingredients
Here are the ingredients for Hawaiian Pizza Stuffed Chicken. Most are pantry staples, and swaps are noted in parentheses.
• 4 boneless, skinless chicken breasts (6 oz each) – pounded to ½″ thickness
• 4 thin slices smoked ham (or honey-glazed Canadian bacon)
• 1 cup crushed pineapple, well drained (fresh preferred)
• 4 slices low-moisture part-skim mozzarella cheese
• ½ cup shredded sharp cheddar (sub feta for tang)
• 2 tbsp olive oil (extra-virgin for flavor)
• 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
• ½ tsp garlic powder
• Salt & pepper, to taste
• 4–6 wooden toothpicks (soaked in water to prevent burning)
Tip: Choose chicken breasts of even size so they cook uniformly. Drain pineapple thoroughly—excess juice can make the chicken soggy.
Directions
- Preheat oven to 375°F (190°C).
Let the oven heat fully—an accurate temperature ensures juicy chicken, not rubbery. - Pound each chicken breast between two sheets of plastic wrap until about ½″ thick.
A meat mallet or rolling pin works wonders; aim for even thickness to avoid overcooking thin spots. - Season both sides of the chicken with salt, pepper, Italian seasoning, and garlic powder.
Rub gently so the spices stick but the meat stays tender. - On each breast, layer one slice of ham, ¼ cup crushed pineapple, a mozzarella slice, and a sprinkle of cheddar.
Leave a border so you can fold the chicken without losing fillings. - Fold each chicken breast over the filling, tucking in edges. Secure with 2–3 toothpicks.
Make sure no gaps remain—this keeps the melted cheese from escaping. - Heat olive oil in an ovenproof skillet over medium-high heat. Sear stuffed chicken 2–3 minutes per side, until golden.
Searing seals juices; look for a rich, caramelized crust. - Transfer skillet to the preheated oven. Bake 20–25 minutes, or until internal temperature reads 165°F (74°C).
Use an instant-read thermometer at the thickest part for accuracy. - Let chicken rest 5 minutes before slicing. Remove toothpicks, garnish with fresh basil or green onions, and serve.
Resting helps redistribute juices—slicing too soon can make it dry.
Servings & Timing
Makes 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
• Spicy Pineapple Kick: Add diced jalapeño and pepper jack cheese.
• BBQ-Glazed Stuffed Chicken: Brush with your favorite BBQ sauce before baking.
• Veggie Twist: Swap ham for sautéed mushrooms and spinach.
• Keto-Friendly: Use sugar-free ham and skip pineapple juice marinade.
• Hawaiian Pizza Casserole: Layer more chicken and fillings in a baking dish for a crowd.
• Breakfast Edition: Fold in scrambled eggs and use cheddar-pepper jack blend.
Storage & Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: Wrap each breast tightly in foil and freeze up to 2 months—label with date.
Reheating: Thaw overnight in fridge if frozen; warm in a 350°F oven for 10–12 minutes. For quick heat, microwave on medium power for 1–2 minutes covered with a damp paper towel.
Make-Ahead Tip: Assemble and store stuffed chicken uncooked in the fridge up to 24 hours; bake just before serving.
Notes
• Drain pineapple really well—too much juice leads to a watery filling.
• Even thickness matters: a mallet is your best friend for uniform cooking.
• You can marinate chicken in a little pineapple juice and olive oil (5–10 minutes) for extra flavor, but don’t overdue it or the meat might turn mushy.
• Swap cheeses: provolone or Colby jack work beautifully if you’re out of mozzarella.
• Fresh herbs at the end add a bright pop—try cilantro or basil.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless thighs are juicier; just watch cooking time—they may finish a few minutes sooner.
Q: What if the cheese oozes out?
A: Make sure to seal edges well and use toothpicks so the filling stays inside.
Q: Is canned pineapple OK?
A: Yes—just drain it really well. If it’s too wet, wrap pineapple in paper towel before stuffing.
Q: How do I know when it’s done?
A: The thickest part should read 165°F (74°C) on an instant-read thermometer.
Q: Can I make this dairy-free?
A: Use dairy-free cheese alternatives and skip shredded cheddar—just keep an eye on melting behavior.
Q: How do I prevent overcooking?
A: Start timing as soon as chicken hits the hot skillet and pull when your thermometer hits 165°F, then rest.
Q: What side dishes pair best?
A: A crisp green salad dressed with citrus vinaigrette or simple garlic-roasted broccoli complements the sweet-savory notes.
Q: Can I double the recipe for a party?
A: Yes—use two skillets or bake in a large sheet pan. Just don’t crowd the pan or browning will suffer.
Conclusion
This Hawaiian Pizza Stuffed Chicken offers a fun, easy way to enjoy tropical pizza flavors without the crust, perfect for weeknight dinners or casual get-togethers. It’s juicy, cheesy, and hits that sweet-savory spot every time—go ahead, give it a try, and let me know how it turned out! If you loved this, check out my Pesto-Stuffed Chicken Rolls or leave a comment below.
Hawaiian Pizza Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each) – pounded to ½″ thickness
- 4 slices thin slices smoked ham (or honey-glazed Canadian bacon)
- 1 cup crushed pineapple, well drained (fresh preferred)
- 4 slices low-moisture part-skim mozzarella cheese
- ½ cup shredded sharp cheddar (sub feta for tang)
- 2 tbsp olive oil (extra-virgin for flavor)
- 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
- ½ tsp garlic powder
- Salt & pepper, to taste
- 4–6 wooden toothpicks (soaked in water to prevent burning)
Instructions
- Preheat oven to 375°F (190°C).
- Pound each chicken breast between two sheets of plastic wrap until about ½″ thick.
- Season both sides of the chicken with salt, pepper, Italian seasoning, and garlic powder.
- On each breast, layer one slice of ham, ¼ cup crushed pineapple, a mozzarella slice, and a sprinkle of cheddar.
- Fold each chicken breast over the filling, tucking in edges. Secure with 2–3 toothpicks.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear stuffed chicken 2–3 minutes per side, until golden. Transfer skillet to the preheated oven. Bake 20–25 minutes.
- Let chicken rest 5 minutes before slicing. Remove toothpicks, garnish with fresh basil or green onions, and serve.
