Hawaiian Pizza Grilled Cheese Recipe | Easy Cheesy Sandwich Dinner
This Hawaiian Pizza Grilled Cheese packs sweet pineapple, savory ham, melty cheese, and tangy pizza sauce between buttery, golden bread for a fast, crave-worthy meal. It delivers pizzeria flavors in minutes on the stovetop.
Ingredients
Ingredients
- 8 slices sturdy bread (sourdough, Italian, or thick sandwich bread)
- 6–8 slices deli ham (black forest or honey ham)
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded mild cheddar
- 1/2 cup crushed or finely chopped pineapple, well drained
- 1/3 cup pizza sauce (or thick marinara)
- 4 tablespoons unsalted butter, softened (or mayonnaise for spreading)
- Pinch dried oregano or Italian seasoning (optional)
- Red pepper flakes (optional)
- Sliced jalapeño (optional)
- Thin red onion slices (optional)
Instructions
Instructions
- Drain the pineapple very well and blot with paper towels to remove excess moisture.
- Combine the shredded mozzarella and cheddar in a bowl.
- Preheat a large nonstick or cast-iron skillet over medium to medium-low heat.
- Spread butter or mayonnaise on one side of each bread slice.
- Place 4 slices buttered-side down and spread a thin layer of pizza sauce on the unbuttered sides.
- Add a portion of the cheese mixture over the sauce, then layer on ham and pineapple; season with oregano or red pepper flakes if using.
- Top with a little more cheese and close with the remaining bread, buttered-side facing out.
- Cook the sandwiches in the skillet for 3–4 minutes per side over medium-low heat, adjusting as needed, until the bread is deep golden and the cheese is melted.
- Press gently with a spatula while cooking to help the fillings meld and the cheese melt evenly.
- Transfer to a board, rest 1 minute, then slice and serve with warm pizza sauce for dipping if desired.
Notes
Use a light smear of sauce to keep the bread crisp and serve extra on the side. Low-moisture mozzarella melts best; avoid fresh mozzarella for this. Control heat on the lower side so the cheese melts before the bread scorches. Sturdy bread (about 1/2-inch thick) prevents sogginess. For storage, cool completely, refrigerate up to 2 days, and reheat in a skillet or air fryer for crispness. Variations: swap BBQ sauce, use Canadian bacon, add jalapeño or red onion, or make it gluten-free with sturdy GF bread.