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Grilled Hawaiian Pizza

Grilled Hawaiian Pizza #festfoods

Today we are grilling pizza… yes, grilling! This extra step takes pizza to the next level, and I don’t know why I didn’t try it years ago. Imagine combining the wonderful, cheesy goodness of pizza with the smoky flavor from the grill… Genius! And because it’s summer, I am all about making this pizza Hawaiian-style. Let’s get cooking! The Hawaiian toppings I put together provide the perfect combination of sweet, tangy and crunchy. I also love the nutty, rich flavor and texture of whole grain pizza dough {not to mention the fact that it’s better-for-you}!

Grilled Hawaiian Pizza

To start, take the pizza dough out of the refrigerator and hold at room temperature for about an hour. Remove the lid of the plastic container so it can breathe and rise appropriately. Preheat the grill to medium-high heat. Make sure the grill is clean and doesn’t have ‘gunk’ on it. In the meantime, let’s chop the topping ingredients! I picked up a peeled and cored Fresh Cut pineapple to make life really simple. Remove the core cut-out, slice it in half, then in to strips, and finally into tidbits. {I may have popped a few chunks in my mouth for a little snack - photo not shown :)} Grilled Hawaiian Pizza

I like to chop Canadian bacon in thin strips, like you see below. They can be thrown right on the pizza or first grilled for a little added smokiness {this can also be done with the pineapple}. And last, but not least, slice green onion (a.k.a. scallions) on a diagonal, just to make life a little more interesting. The white section of green onion is edible, but I decided to use just the greens for an added punch of color. Grilled Hawaiian Pizza

Next comes the fun part! The pizza dough should have doubled in size since removed from the refrigerator. Place the dough on a cutting board or flat surface. Drizzle half the olive oil (1 Tbsp.) over the dough. Gently tug, pull and push the pizza dough into the desired shape. {Note: the smaller it is, the thicker the dough will be} Brush top side with ½ Tbsp. olive oil. Grilled Hawaiian Pizza

It’s ready for the grill! Be sure the topping ingredients are next to the grill and organized. You don’t want to be fumbling for ingredients and overcook the crust. Grilled Hawaiian Pizza

Lay the crust out on the grill (oiled side down). The dough may seem sticky, but as long as it’s well-oiled and the grill is hot, it shouldn’t stick to it. The dough should be ready to flip in about 4 minutes, or when it starts to bubble, as seen below. Brush remaining oil (½ Tbsp.) on the top of the crust. Grilled Hawaiian Pizza

Flip the crust over and the first side should have nice grill marks. {What is it about grill marks that gets me so excited?} Grilled Hawaiian Pizza

Quickly brush the dough with barbeque sauce and layer with toppings, sweet chili sauce and cheese. Note: Sweet chili sauce is a zesty and sweet sauce made from fresh chilies, and is a good meat marinade or dipping sauce! I used Frank’s Red Hot Sweet Chili Sauce, found in the barbeque sauce aisle. Grilled Hawaiian Pizza

Shut the grill lid and allow pizza to cook 3-4 more minutes, or until cheese is melted and bubbly. Pull the pizza off the grill, and transfer to a cutting board. I don’t know about you, but I’m ready to eat! Grilled Hawaiian Pizza

Sprinkle with green onion, slice and serve! You are now a pizza-grilling master, and your family and friends will be amazed! Grilled Hawaiian Pizza

And, a close-up {for bragging rights}!

Grilled Hawaiian Pizza

Grilled Hawaiian Pizza



  • 1 (16 oz.) fresh wheat pizza dough (from our Bakery)
  • 4 oz. Canadian bacon
  • 1 pineapple, cored
  • 2 green onions
  • ⅓ cup barbeque sauce
  • 2 Tbsp. olive oil
  • 2 Tbsp. sweet chili sauce
  • 2 cups part-skim shredded mozzarella cheese


  1. Take pizza dough out of the refrigerator and remove the plastic lid. Let sit at room temperature for 60 minutes.
  2. While dough rises, chop toppings for the pizza. Chop Canadian bacon in to strips, pineapple in small chunks (like tidbits), and green onion in angled pieces. Set aside.
  3. Start grill. Set on medium, about 375 degrees.
  4. Once pizza dough has doubled in size, cover with half of the olive oil. Then use your hands to gently tug, pull and push the pizza dough into the desired shape. Brush half the remaining olive oil on one side of the crust. Place dough on hot grill, oiled side down. Cover grill and cook about 4 minutes or until the dough starts to bubble. Brush remaining oil on top side and flip, using grill spatula.
  5. Very quickly assemble the toppings on the pizza: Brush with barbeque sauce, top with Canadian bacon, pineapple and drizzle of sweet chili sauce. Evenly top with mozzarella cheese. Cover grill and cook until cheese is melted and bubbly. Remove pizza from grill.
  6. Top with green onion, slice, and serve!


Yield: 12 servings

Per Serving*: Calories 230, Total Fat 7g(Saturated 3g, Trans 0g), Cholesterol 20mg, Sodium 610mg, Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 10g), Protein 11g, Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Grilled Hawaiian Pizza

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.


Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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