Aloha Appetizer: Hawaiian Pizza Dip

My very first luau was a backyard affair, complete with paper lanterns and a slightly off-key ukulele player. While the kalua pig was the star, it was the unexpected combination of sweet pineapple and savory ham on a pizza that truly captured my imagination. That taste of the tropics, that sweet-savory dance, is precisely what this Hawaiian Pizza Dip brings to the table, only now it’s easier to share and enjoy with friends. Think of it as a vacation for your taste buds, no passport required!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8-10
• Yield: About 4 cups dip & 24-30 pizza chips
• Dietary Type: Not suitable for vegetarians or vegans

Ingredients

• 1 pineapple, halved through the stem
• 1 tablespoon olive oil
• 1 small red onion, small diced
• 6 ounces Canadian bacon, diced
• 3 tablespoons canned chopped green chilies
• 8 ounces cream cheese, diced
• 3 tablespoons sour cream
• 1 cup grated mozzarella cheese, divided
• 1⁄2 cup grated sharp cheddar cheese
• 4 slices thick cut bacon, cooked and crumbled
• 4 tablespoons sliced scallions, divided
• 1⁄2 cup canola oil
• 1 (13 7/8 ounce) can pizza dough
• 1 jalapeno pepper, cut into thin rounds
• kosher salt
• ground black pepper

Equipment Needed

• Baking Sheet
• Medium Skillet
• Deep Fry Thermometer
• Towel-lined plate

Instructions

1. Preheat oven to broil.
2. Carefully scoop the flesh from the pineapple halves, getting as close to the edge as possible without piercing the skin. These will serve as your serving bowls! Discard the tough core and chop the remaining pineapple flesh. You should have about 1 1/2 cups chopped pineapple.
3. In a medium skillet, heat the olive oil over medium heat. Add the diced red onion and cook until soft and translucent, about 3-5 minutes, stirring occasionally to prevent burning.
4. Stir in the diced Canadian bacon and cook for another 2 minutes, allowing the flavors to meld.
5. Add the canned chopped green chilies, diced cream cheese, sour cream, 1/2 cup shredded mozzarella cheese, and the shredded cheddar cheese to the pan.
6. Stir continuously to melt completely, ensuring a smooth and creamy consistency. If the mixture seems too thick, add a tablespoon of milk or cream to loosen it up.
7. Stir in half of the crumbled bacon, 2 tablespoons chopped scallions, and 1/2 cup chopped pineapple. Season with kosher salt and ground black pepper to taste. Remember that the bacon and Canadian bacon are already salty, so add salt cautiously.
8. Spoon the mixture into the prepared pineapple halves. Top with the remaining 1/2 cup mozzarella cheese.
9. Place the pineapple halves on a baking sheet. Broil until the dip is bubbling and the top is golden brown, about 5-8 minutes. Keep a close eye on it to prevent burning. The cheese should be melted and slightly browned.
10. Remove from oven and garnish with remaining 2 tablespoons scallions, remaining chopped pineapple, remaining bacon, and jalapeno slices.
11. While the dip is broiling, prepare the pizza chips. Heat the canola oil in a skillet to 350 degrees on a deep fry thermometer. Maintaining the correct oil temperature is essential for crispy, golden-brown chips.
12. Unroll the pizza dough and cut it into 2-inch pieces or triangles.
13. Working in batches, carefully add the dough pieces to the hot oil and fry until golden and crisp, about 2 minutes per side.
14. Remove the fried dough from the oil with a slotted spoon and drain on a towel-lined plate. Season immediately with kosher salt.
15. Serve the warm Hawaiian Pizza Dip with the crispy pizza chips on the side for dipping.

Expert Tips & Tricks

• For a richer flavor, consider using smoked Gouda or provolone in addition to mozzarella and cheddar.
• If you don’t have fresh pineapple, canned pineapple chunks (drained well) can be substituted. However, the fresh pineapple provides a unique sweetness and presentation that is worth the effort.
• To prevent the pizza chips from becoming soggy, make sure the oil is hot enough before frying and avoid overcrowding the skillet.
• If you want to make the dip ahead of time, you can prepare it up to step 7 and store it in the refrigerator for up to 24 hours. When ready to bake, spoon it into the pineapple halves, top with cheese, and broil as directed.
• For a spicier kick, add a pinch of red pepper flakes to the dip mixture or use a hotter variety of canned green chilies.
• If broiling makes you nervous, bake at 375F (190C) for 15-20 minutes, or until the top is bubbly and golden.

Serving & Storage Suggestions

Serve the Hawaiian Pizza Dip immediately while it is warm and bubbly. The crispy pizza chips are best served fresh as well. Arrange the pineapple halves on a platter surrounded by the pizza chips for an impressive presentation.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. Be aware that the pizza chips will lose their crispness over time. Reheat them briefly in a dry pan or oven to help restore some of their crunch. I do not recommend freezing the dip, as the texture of the cream cheese may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	75mg	25%
Sodium	650mg	27%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	15g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free pizza dough for the pizza chips.
• Dairy-Free: Substitute dairy-free cream cheese and shredded mozzarella cheese alternatives. The flavor will be slightly different, but still delicious.
• Vegetarian: While this recipe contains meat, a vegetarian version could be created using plant-based ham alternatives or by focusing on a pineapple-cheese dip with other vegetable additions.
• Spicy Hawaiian: Add a diced habanero pepper or a few dashes of your favorite hot sauce to the dip mixture for an extra kick.
• Smoked Paprika: Add 1/2 teaspoon of smoked paprika to the dip for depth.
• Coconut Flakes: Toast shredded coconut flakes, and sprinkle on the dip before serving.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of grating my own?
A: While pre-shredded cheese is convenient, freshly grated cheese melts more smoothly and evenly in the dip. It also contains less cellulose, which is added to prevent clumping.

Q: What if I don’t have a deep fry thermometer?
A: If you don’t have a thermometer, test the oil temperature by dropping a small piece of dough into the oil. If it bubbles vigorously and turns golden brown in about 2 minutes, the oil is ready.

Q: Can I bake the pizza chips instead of frying them?
A: Yes, you can bake the pizza chips at 400 degrees F (200 degrees C) for 8-10 minutes, or until golden brown. Brush them with olive oil before baking for a better texture.

Q: How do I prevent the pineapple halves from tipping over on the baking sheet?
A: You can stabilize the pineapple halves by placing them on a bed of rock salt or by cutting a small sliver off the bottom of each half to create a flat surface.

Q: Can I use a different type of meat instead of Canadian bacon?
A: Yes, you can substitute diced ham, prosciutto, or even cooked chicken or turkey. Adjust the seasoning accordingly.

Final Thoughts

This Hawaiian Pizza Dip is more than just an appetizer; it’s a conversation starter, a crowd-pleaser, and a delicious reminder that sometimes the most unexpected combinations are the most delightful. So gather your friends, fire up the oven, and get ready to experience a taste of the islands right in your own kitchen. I encourage you to try this recipe, experiment with your own variations, and share your feedback! It pairs perfectly with a crisp, chilled white wine or an ice-cold tropical cocktail. Enjoy!