Hawaiian Pasta is a quick and easy 30 minute dinner that packs all the punch of your favorite Hawaiian pizza flavors. Crispy bacon, browned ham, sweet bell pepper, and juicy pineapple are combined with tender cellentani pasta in a flavorful one pot meal. And to take it over the top — lots of cheese! It’s an easy-to-make, hearty dinner that will leave everyone begging for seconds.
Pineapple pasta with bacon is a great dish that combines sweet and savory flavors, into a hearty, very cheesy, and incredibly delicious pasta dinner.
A tasty dinner that will be a hit with kids and grown-ups alike, One Pot Hawaiian Pasta is sure to make it into your regular meal rotation.
For an added bonus? This pasta with bacon is incredibly easy to make with very little cleanup afterward!
Ingredient Notes and Substitutions
- Bacon & Cubed Ham – I highly recommend that you use both as they have different textures and flavors.
Feel free to use leftover holiday ham — the flavors from my maple glazed recipe would be extra tasty with this pineapple pasta!
- Red Bell Pepper – Any color will do, really, though yellow and orange are much sweeter than green.
- Pineapple – Opt for canned chunks or tidbits and drain the juices really well.
- Tomato Sauce – I like to use San Marzano whenever possible. This variety of tomatoes is sweeter, not that acidic, and the flavor is amazing.
- Cheese – Mozzarella and sharp cheddar make a tasty combo! You can swap either for your favorite — just use freshly grated so it melts down really well.
- Dried Basil – This is optional, but it adds a nice, subtle flavor to Hawaii pasta.
Hawaii Pasta Tips and Tricks
- Save Some Time. Buy cooked bacon or bacon crumbles, crisp the strips in the oven or air fryer, or skip it altogether if you don’t like bacon.
- Make It Extra Creamy. Stir 1 cup of cream (not milk!) into the cellentani pasta while it is cooking.
- Stir Often. This will help prevent the pasta from sticking to the bottom of the pan.
- Too Dry?
If the pasta absorbs all the broth, you can add 1 cup of water to continue cooking and avoid from drying it out.
- Add A Kick. A dash of red pepper flakes or your favorite hot sauce will certainly spice things up!
Storing and Reheating Pasta With Bacon
Allow your Hawaii pasta to cool, then transfer it to an airtight container and refrigerate for 3 to 4 days.
Leftovers are best reheated on the stove with a splash or two of water or broth. Stir frequently until the cheese is nice and melty and everything is warmed through.
Hawaiian Pasta FAQ
Choose any other noodle with a similar size!
Penne and rigatoni are the most common alternatives, but even good ol’ fashioned macaroni would be tasty in this pineapple pasta recipe.
Yes and no. Certainly don’t add raw bacon to a pot of boiling noodles!
You can, however, include cooked bacon pieces in a one pot meal where the pasta cooks with the other ingredients.
Since this dish has all the flavors of the popular pizza, the side dish options are pretty similar! It’s hearty enough for a meal on its own, but a side salad never hurts.
You can even pair pineapple pasta with sweet Hawaiian rolls or homemade breadsticks!
With love, from our simple kitchen to yours.
Other One Pot Meals
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, updated and republished January 2023
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