This Hawaiian Pasta Skillet is a vibrant, tropical twist on a classic comfort dish, ready in just 30 minutes. Juicy pineapple, tender chicken, and colorful bell peppers mingle with al dente pasta in a sweet and savory sauce that’s bursting with flavor. Each bite offers a delightful contrast of textures—creamy, crunchy, and perfectly balanced.
Packed with 17g of protein and a medley of fresh ingredients, this dish is as nourishing as it is delicious. The tangy-sweet notes of pineapple pair beautifully with the savory umami of soy sauce, creating a meal that’s both satisfying and light. Perfect for busy weeknights, it’s a quick escape to the islands without leaving your kitchen.
What You’ll Need for Hawaiian Pasta Skillet
- 1 Tablespoon olive oil (or substitute with avocado oil)
- 2 cups cooked cubed ham (pre-cooked ham works well, or use leftover holiday ham)
- 8 ounces tomato sauce (1 can, or substitute with marinara sauce for a richer flavor)
- 2 cups chicken broth (low-sodium recommended to control saltiness)
- ½ teaspoon onion powder
- ½ teaspoon garlic salt (or use ¼ teaspoon garlic powder + ¼ teaspoon salt)
- ¼ teaspoon pepper (freshly ground for best flavor)
- 4 cups rigatoni noodles (or substitute with penne or fusilli)
- 20 ounces pineapple chunks (1 can, drained; reserve juice for a tropical drink!)
- 1 cup shredded Mozzarella cheese (or use a blend of Mozzarella and Cheddar)
- 2 Tablespoons cilantro leaves, chopped (optional, or substitute with parsley)
How to Make Hawaiian Pasta Skillet
- Heat the skillet: Set your stove to medium-high heat. Add 1 Tablespoon olive oil to a large skillet.
- Cook the ham: Add 2 cups cooked cubed ham to the skillet. Cook for 3-4 minutes, stirring occasionally, until the ham starts to brown slightly.
- Add the sauce base: Pour in 8 ounces tomato sauce, 2 cups chicken broth, ½ teaspoon onion powder, ½ teaspoon garlic salt, and ¼ teaspoon pepper. Stir well to combine.
- Mix in the noodles: Add 4 cups rigatoni noodles to the skillet. Stir until the noodles are fully coated in the sauce mixture.
- Boil the pasta: Bring the mixture to a boil, then cover the skillet with a lid. Reduce the heat to medium and let it simmer for about 15 minutes, or until the noodles are tender (stir occasionally to prevent sticking).
- Add pineapple: Once the noodles are cooked, remove the lid and stir in 20 ounces drained pineapple chunks.
- Top with cheese: Remove the skillet from the heat. Sprinkle 1 cup shredded Mozzarella cheese evenly over the top. Let it sit for 2-3 minutes to allow the cheese to melt.
- Garnish and serve: Sprinkle with 2 Tablespoons chopped cilantro for a fresh, vibrant finish. Serve immediately and enjoy!
Creative Toppings and Sauce Twists
Want to jazz up your Hawaiian Pasta Skillet? Try adding a drizzle of sriracha mayo for a spicy kick or a sprinkle of toasted coconut flakes for extra tropical vibes. If you’re a fan of creamy sauces, stir in a splash of heavy cream or cream cheese before adding the mozzarella for a richer texture. For a tangy twist, swap the tomato sauce with marinara or add a splash of pineapple juice to enhance the fruity flavor.
Perfect Pairings for Serving
This dish pairs beautifully with a crisp green salad or garlic bread for a complete meal. If you’re hosting, serve it alongside grilled chicken or shrimp skewers for a protein-packed feast. For a refreshing drink, try a pineapple mojito mocktail or a chilled glass of white wine to complement the tropical flavors.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a little water or chicken broth over the pasta to keep it moist, then warm it in the microwave or on the stovetop. Avoid freezing, as the noodles may become mushy when thawed. For best results, enjoy fresh!
Quick Time-Saving Hacks
Short on time? Use pre-cooked ham or rotisserie chicken for a faster prep. Swap rigatoni with quick-cooking pasta like penne or fusilli to cut down on boiling time. If you’re really in a rush, skip the stovetop and use a microwave-safe skillet to cook everything in one go—just keep an eye on the noodles to avoid overcooking.
Common Questions Answered
Can I use fresh pineapple? Absolutely! Just chop it into bite-sized chunks and add it at the end. What if I don’t have rigatoni? Any pasta shape works—try penne, bowtie, or even spaghetti. Is this recipe kid-friendly? Yes! The sweet pineapple and cheesy topping make it a hit with little ones. Just adjust the seasoning to suit their taste.
Hawaiian Pasta Skillet
Ingredients
- 1 Tablespoon olive oil
- 2 cups cooked cubed ham
- 8 ounces tomato sauce 1 can
- 2 cups chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 4 cups rigatoni noodles
- 20 ounces pineapple chunks 1 can, drained
- 1 cup shredded Mozzarella cheese
- 2 Tablespoons cilantro leaves chopped
Instructions
- Heat stove to medium-high heat.
- In a large skillet, add olive oil and cubed ham and cook until the ham starts to brown.
- Add the tomato sauce, chicken broth, onion powder, garlic salt, pepper, and mix until well combined.
- Add the noodles to the mixture and continue stirring until all the ingredients are mixed.
- Bring the pasta to a boil, and cover with a lid.
- Let the pasta boil, covered for about 15 minutes or until the noodles are soft.
- Remove lid, and stir in pineapple.
- Remove the skillet from the heat and top with mozzarella cheese and until it melts into the pasta.
- Sprinkle with cilantro before serving as garnish and for extra flavor.