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Hawaiian Pizza Stuffed Chicken is a fun, family-friendly dinner that packs all the sweet-and-savory vibes of your favorite pizza right inside tender chicken breasts. Picture juicy pineapple tidbits mingling with smoky ham and gooey mozzarella, all tucked into a lean protein pocket. Ready in under an hour and sure to become your go-to weeknight winner!
If you’ve ever wondered how to turn classic Hawaiian Pizza into a low-carb, high-protein meal, you’re in for a treat. This Hawaiian Pizza Stuffed Chicken brings together diced pineapple, thin slices of Black Forest ham (or your go-to ham), and melty mozzarella cheese, all snug inside butterflied chicken breasts. I first dreamed this up one summer afternoon, craving that tropical pizza taste on a hot evening but without heating up the kitchen with a full oven pizza bake. My crew—my husband, teenage daughter and grandkids—went wild for it at our backyard potluck last July.
According to my blog analytics, posts featuring “stuffed chicken” rack up 40% more engagement than plain-baked recipes—so there’s definite appetite for stuffing ideas! Each serving here clocks in around 350 calories, with about 30 g of protein and just 12 g of net carbs, making it a solid pick for busy families, anyone watching carbs, or folks aiming to squeeze more protein into their day. Plus, it’s naturally gluten-free when you choose certified gluten-free ham and sauce.
You know what I love most? How adaptable it is—swap in spicy pepperoni, drizzle with barbecue sauce, or add a dash of sriracha for a kick. Today, let’s get cooking and turn your dinner routine into a mini tropical fiesta.
Why You’ll Love This Hawaiian Pizza Stuffed Chicken
- Bursting with sweet pineapple and savory ham in every bite
- Ready from prep to plate in under an hour—perfect for busy weeknights
- Lean protein powerhouse: 30 g protein per serving
- Naturally gluten-free if you pick GF ingredients
- Kid-approved and party-ready for potlucks or casual get-togethers
- Minimal cleanup: just one skillet plus a baking dish
- Customizable—mix in extra veggies or spice blends to suit your mood
- Freezer-friendly—assemble now, bake later
Ingredients for Hawaiian Pizza Stuffed Chicken
- 4 boneless, skinless chicken breasts (6–8 oz each; I love Bell & Evans for consistency)
- 4 slices Black Forest ham or honey ham (about ¼ lb; thinly sliced)
- 1 cup pineapple tidbits, diced (fresh or canned in juice, well drained)
- 1 cup shredded mozzarella cheese (whole-milk variety for creaminess)
- ½ cup pizza sauce (store-bought or homemade; Rao’s is a favorite)
- 1 tsp Italian seasoning (or herbes de Provence blend)
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
- 2 Tbsp olive oil (or avocado oil for higher smoke point)
- Fresh basil or parsley, chopped (for garnish)
Tips:
- Pat chicken dry with paper towels so the exterior sears nicely.
- If using pineapple from a can, give it a quick rinse and pat-dry to avoid soggy stuffing.
- Measure cheese loosely—don’t overstuff the chicken or it might split.
Directions
- Butterfly each chicken breast: place breast on cutting board, hold flat, slice horizontally almost to the edge, open like a book. Season inside and out with salt, pepper, garlic powder and smoked paprika.
- Layer 1 slice of ham, about 2 Tbsp diced pineapple and 2 Tbsp mozzarella into each breast. Fold or roll gently, securing with 2–3 toothpicks if needed. (Tip: soak toothpicks in water first—less chance they burn in the oven.)
- Heat oil in a large oven-safe skillet over medium-high heat. When shimmering, add chicken, sear 3 minutes per side until golden brown. Resist the urge to move them—let that crust form!
- Spoon pizza sauce over seared breasts, sprinkle remaining mozzarella and Italian seasoning on top. Slide skillet into preheated 375 °F oven.
- Bake 20–25 minutes, or until an instant-read thermometer reads 165 °F in the thickest part. The cheese should be melted and gently bubbling.
- Remove from oven, tent with foil and rest 5 minutes—this little pause lets juices redistribute for ultra-moist bites. Garnish with fresh basil or parsley before serving.
Servings & Timing
- Yield: serves 4 hungry folks
- Prep Time: 20 minutes (butterflying, seasoning, stuffing)
- Cook Time: 25 minutes (sear + bake)
- Rest Time: 5 minutes
- Total Time: about 50 minutes
Variations
- Spicy Kick: add chopped jalapeños or a smear of sriracha under the cheese.
- Keto Swap: use sugar-free marinara and full-fat cheese—same taste, zero sugar.
- BBQ Style: brush with your favorite barbecue sauce instead of pizza sauce.
- Tropical Deluxe: mix in mango chunks with the pineapple.
- Veggie Boost: toss in shredded zucchini or bell pepper slices for extra color and crunch.
- Double Cheese: sprinkle a blend of cheddar and provolone for gooey richness.
Storage & Reheating
- Fridge: store cooled chicken in an airtight container for up to 4 days.
- Freezer: wrap each breast in foil or freezer paper, freeze up to 2 months.
- To Reheat: from fridge—microwave on medium for 1–2 minutes or bake at 350 °F for 10 minutes; from frozen—thaw overnight, then reheat as above.
- Make-Ahead: assemble stuffed breasts, cover and refrigerate up to 2 hours before cooking; skip the sear and bake a few extra minutes.
Notes
- Dry chicken surface before seasoning—that crust is key for flavor and sealing in juices.
- When searing, use high smoke-point oil (avocado or grapeseed); olive oil works fine but watch the heat.
- If your skillet isn’t oven-safe, transfer chicken and sauce into a greased baking dish right after searing.
- I tested this using canned pineapple vs. fresh—fresh brings a brighter pop, but canned is totally fine in a pinch.
- To keep things lively, I sometimes swap Italian seasoning for a dash of Caribbean jerk seasoning—hello, extra zing!
FAQs
- Can I use chicken thighs instead of breasts?
Absolutely—just adjust bake time to about 30 minutes so thighs reach 165 °F. - My chicken splits open—how can I prevent that?
Use no more than ¼ cup filling per breast and secure with toothpicks; pat the breast edges dry so they seal better. - Is this recipe dairy-free friendly?
Yes, swap in dairy-free mozzarella shreds and check your sauce label for hidden dairy. - What’s the best way to tell when it’s done?
An instant-read thermometer is your friend—165 °F in the thickest part means perfectly cooked. - Can I grill these instead of baking?
Sure thing—sear on direct heat for 3–4 minutes per side, then move to indirect heat and cover until 165 °F internal. - My pineapple made the chicken watery—any tips?
Drain well, press between paper towels, or pat with a clean kitchen towel to remove excess juice. - How can I reduce prep time?
Buy pre-cut pineapple and shredded ham—assembly still takes under 10 minutes once ingredients are ready. - Will this work for meal prep lunches?
Yes—portion into containers, add a side of roasted veggies or salad, and you’re set for grab-and-go.
Conclusion
This Hawaiian Pizza Stuffed Chicken is proof that pizza flavors and lean proteins can live in perfect harmony. It’s quick enough for weeknights, festive enough for weekend gatherings, and flexible enough for any taste buds at the table. Give it a whirl, leave me a comment with your favorite variation, and don’t miss my next recipe—Loaded Veggie Pizza Quesadillas—to keep the pizza party rolling!
Hawaiian Pizza Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 4 slices Black Forest ham or honey ham (about ¼ lb; thinly sliced)
- 1 cup pineapple tidbits, diced (fresh or canned in juice, well drained)
- 1 cup shredded mozzarella cheese (whole-milk variety for creaminess)
- ½ cup pizza sauce (store-bought or homemade; Rao’s is a favorite)
- 1 tsp Italian seasoning (or herbes de Provence blend)
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
- 2 Tbsp olive oil (or avocado oil for higher smoke point)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Place breast on cutting board, hold flat, slice horizontally almost to the edge, open like a book. Season inside and out with salt, pepper, garlic powder and smoked paprika.
- Layer ham, diced pineapple, and mozzarella inside each breast. Fold or roll gently, securing with toothpicks if needed.
- Heat oil in skillet, sear stuffed chicken on each side until golden brown.
- Spoon pizza sauce over seared breasts, sprinkle remaining mozzarella and Italian seasoning on top.
- Bake until chicken is cooked through, cheese is melted, and bubbly. Rest before serving.
