One Pot Hawaiian Pasta is a quick and easy 30 minute dinner that packs all the punch that comes with Hawaiian flavors, in an easy to make, hearty dinner.
One Pot Hawaiian Pasta is a great dish that combines sweet and savory meals, into a hearty, very cheesy and incredibly delicious pasta dinners.
This one pan meal is made with crispy bacon, browned ham, sweet and juicy pineapple and to take it over the top, lots of cheese.
A tasty dinner that will be a hit with kids and grown-ups, this One Pan Hawaiian Pasta is a winner one pot pasta recipe that will become a favorite once you try it.
- If you would like to save some time, you can buy cooked bacon or bacon crumbs, you can also roast it in the oven or skip it all together if you don’t like bacon.
- For the best tomato flavor, I like to use canned San Marzano tomatoes when possible, they are sweeter, not that acidic and the flavor is amazing.
- I like adding red bell pepper to this recipe, you can add green, yellow or orange bell pepper as well.
- For a spicier kick, you can add some red pepper flakes or hot sauce.
- I used mozzarella cheese and sharp cheddar. You can use your favorite cheese in this recipe.
- The dried basil is optional, but it will add a nice, subtle flavor.
- If you want a creamier version of this recipe, you can add 1 cup of cream to the pasta when cooking.
- If the pasta absorbs all the broth, you can add 1 cup of water to continue cooking and avoid from drying it out.
- Make sure to stir the pasta while cooking, so it doesn’t stick to the bottom of the pan.
With love from our simple kitchen to yours.
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One-Pot Hawaiian Pasta + Video
- 8 slices smoked bacon, chopped
- 16 ounces cubed ham
- 1 red bell pepper, chopped
- 20 ounces pineapple tidbits, drained
- 1 tablespoon garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 15 ounce can tomato sauce
- 8 ounces dry cellentani pasta
- 2 cups chicken broth, low sodium
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- cilantro, chopped
- Slice bacon into small pieces.
- Place a large cast iron pan or deep skillet over medium heat, add bacon to it while the pan is still cold. Cook bacon until crisp stirring occasionally.
- Remove bacon from the pan once crispy and place on a paper towel lined plate to drain. Discard the bacon grease from the pan, leaving only about 1-2 tablespoons.
- Add cubed ham to skillet. Cook, stirring frequently, until ham is browned, for about 2-3 minutes.
- Add chopped red bell pepper and half of the pineapple tidbits. Cook for about 1 minute, stirring occasionally.
- Add minced garlic, basil, salt and pepper. Stir to combine.
- Add tomato sauce, pasta and chicken broth, stir to combine.
- Bring mixture to a boil, then cover with a lid and cook over low-medium heat until pasta is tender, about 15 minutes. Stir often, to make sure pasta does not stick to the bottom of the pan, if needed add more broth or water, 1 cup at a time.
- When pasta is cooked, cover with cheese and stir to combine. Remove from heat.
- Stir in remaining pineapple if desired and reserved crispy bacon.
- Garnish with chopped cilantro before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2018.
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