This Hawaiian Pasta Skillet is easy to make, tastes amazing, and you'll be lucky if there are any leftovers for lunch the next day!
My husband always teases me for my love of Hawaiian pizza. No matter the pizza place it’s my go-to! There’s just something about the flavor combination of ham and pineapple!
Unfortunately my family can’t eat pizza every single day of the week, but that doesn’t mean I can’t enjoy my favorite flavor combination! We threw my favorite ingredients into a skillet with some pasta and it was delicious!
Recipe Ingredient Notes
- 1 Tablespoon olive oil
- 2 cups cubed ham – leftovers work great for this recipe! We used Carving Board Ham from the deli.
- 1 (25 ounce) can tomato sauce
- 2 cups chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 4 cups rigatoni noodles
- 1 (20 ounce) can pineapple chunks (drained)
- 1 cup shredded mozzarella cheese
- 2 Tablespoons cilantro leaves (chopped)
How to Make Hawaiian Pasta Skillet
- 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 remove from the heat. Stir in pineapple and top with mozzarella cheese. Sprinkle with cilantro and serve!
Storage & Reheating Instructions
Allow your Hawaiian pasta skillet dish to completely cool, then transfer to an airtight container and refrigerate for 3 to 4 days. To reheat leftovers on the stove, add a splash of water or broth. Stir frequently until the cheese is melted, and everything is warmed throughout.
More Pasta Recipes You Might Like
- Slow Cooker Chicken Spaghetti
- Slow Cooker Baked Ziti
- Slow Cooker Cheesy Beef Taco Pasta
- Skillet Cowboy Spaghetti Recipe
Hawaiian Pasta Skillet Recipe
This Hawaiian Pasta Skillet is easy to make, tastes amazing, and you'll be lucky if there are any leftovers for lunch the next day!
Serving servings
Ingredients
- 1 Tablespoon olive oil
- 2 cups cooked cubed ham
- 8 ounces tomato sauce, 1 can
- 2 cups chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 4 cups rigatoni noodles
- 20 ounces pineapple chunks, 1 can, drained
- 1 cup shredded Mozzarella cheese
- 2 Tablespoons cilantro leaves, chopped
Equipment
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.
Notes
Allow your Hawaiian pasta skillet dish to completely cool, then transfer to an airtight container and refrigerate for 3 to 4 days. To reheat leftovers on the stove, add a splash of water or broth. Stir frequently until the cheese is melted, and everything is warmed throughout.
Nutrition
Calories: 336 kcal · Carbohydrates: 48 g · Protein: 17 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 35 mg · Sodium: 1295 mg · Potassium: 412 mg · Fiber: 3 g · Sugar: 17 g · Vitamin A: 348 IU · Vitamin C: 17 mg · Calcium: 129 mg · Iron: 2 mg
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