This Sheet Pan Hawaiian Pizza Tastes Like a Restaurant Dinner

If you love this sheet pan hawaiian, this one is a keeper. The best sheet pan Hawaiian pizza strikes a balance that most people don’t expect: sweet pineapple, spicy sriracha, salty pepperoni, and crispy cheese all working together on one pan. This recipe delivers that balance in under 45 minutes, without the delivery fee or the wait.

Why This Sheet Pan Pizza Works

Sheet pan pizza is forgiving because the pan itself does the work. The high oven temperature creates a crispy bottom while the toppings cook through evenly. The real magic here is the sriracha-tamari butter that gets brushed on after baking—it adds depth and heat without overpowering the fresh pineapple.

The combination of three cheeses (brick, provolone, and cheddar) creates a more interesting flavor than using mozzarella alone. Brick cheese gets especially crispy at the edges, which is exactly what you want on a sheet pan pizza.

What You’ll Need

Start with room-temperature pizza dough—this matters because cold dough takes longer to rise and spread. A 9-inch by 13-inch quarter sheet pan is the standard size for this recipe. If you don’t have one, a regular 9×13-inch baking pan works just as well.

For the toppings, use fresh pineapple chunks rather than canned. Fresh pineapple holds its shape better and doesn’t release as much liquid, which keeps the crust from getting soggy. If fresh isn’t available, drain canned pineapple thoroughly and pat it dry with paper towels.

For another idea to try next, see These Mini Cheeseburger Slider Bites Are Dangerously Easy to Make.

How to Make This Sheet Pan Hawaiian

Step 1: Prep your oven and dough. Position your oven rack in the bottom half and preheat to 500°F. This high temperature is essential for creating that crispy crust. Place the room-temperature pizza dough on a lightly oiled sheet pan and gently press it until it covers most of the surface. Don’t stretch it too aggressively—let it relax for a minute if it springs back. Cover loosely and let it sit while you prepare the sauce and toppings.

Step 2: Make the sriracha sauce. In a small bowl, mix 1 tablespoon melted butter, sriracha, tamari, and 2 minced garlic cloves. This sauce is the flavor backbone of the pizza. The tamari adds umami depth, while the sriracha brings controlled heat. Don’t skip this step—it’s what separates this from basic pizza.

Step 3: Build your layers. Spoon the sauce evenly over the dough. Add the pickled jalapeños, pepperoncini, and fresh pineapple chunks. The pickled vegetables add tang and prevent the pizza from tasting one-dimensional. Distribute the three cheeses evenly, then layer the pepperoni slices on top. The pepperoni will curl slightly as it cooks, creating crispy edges.

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Step 4: Bake until crispy. Bake for 10 to 15 minutes, depending on your oven. You’re looking for a bubbly cheese layer and a crispy, golden cheese crust forming at the edges. The bottom should be firm enough to slide a spatula underneath without tearing.

Step 5: Add the garlic-jalapeño butter. While the pizza bakes, melt 2 tablespoons butter with 2 minced garlic cloves in a small pan over medium heat. Let the garlic turn golden and fragrant, then add the thinly sliced fresh jalapeño and immediately remove from heat. This garnish adds brightness and a fresh heat that complements the cooked pizza perfectly. Spoon this butter over the hot pizza right after it comes out of the oven.

Step 6: Finish and serve. Using a spatula, loosen the edges and slide the pizza onto a cutting board. Slice into squares and top with fresh green onion, cilantro, and basil. These herbs add a brightness that cuts through the richness of the cheese and butter.

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Small Tips That Make a Big Difference

Use an oven thermometer to verify your oven is actually at 500°F. Many home ovens run cooler than the dial suggests, which means a longer bake time and a less crispy crust.

Don’t skip the parchment paper underneath if you’re worried about sticking—a light coating of olive oil is usually enough, but parchment gives you extra insurance.

Cut the pizza into squares rather than wedges. It’s easier to serve from a sheet pan, and squares are less likely to flop if you’re eating standing up or at a casual gathering.

More from the kitchen: Crustless Spinach Quiche for One.

The garlic-jalapeño butter is best applied immediately after the pizza comes out of the oven while everything is still hot. This helps the flavors meld together.

If your cheese is browning too fast before the crust is done, lower the oven temperature to 475°F and add 2 to 3 minutes to the bake time. Every oven is different.

How to Store Leftovers Without Ruining the Texture

Let the pizza cool completely before storing. Place leftover slices in an airtight container with parchment paper between the layers to prevent sticking. Refrigerate for up to 3 days. For proper food storage guidance, always refrigerate pizza within 2 hours of cooking.

It pairs beautifully with Cheese Grits for One.

To reheat, place slices on a baking sheet and warm in a 375°F oven for 5 to 7 minutes. This restores the crust’s crispness much better than a microwave, which will make it rubbery and chewy. If you’re in a hurry, a toaster oven works well too—just watch it closely so the cheese doesn’t burn.

Serving Ideas

Serve the pizza with ranch dressing on the side for dipping, even though it might sound unconventional with the pineapple. The creamy coolness balances the spice and richness. A simple green salad with lime vinaigrette is also excellent alongside it.

For a casual dinner, cut the pizza into larger rectangles and serve on a wooden board with fresh herbs scattered on top. For a party, cut into smaller squares and arrange on a platter with small forks or toothpicks.

For another idea to try next, see Herb Crusted Turkey Roast.

Common Mistakes to Avoid

Using cold dough: Cold pizza dough doesn’t spread easily and bakes unevenly. Let it sit at room temperature for at least 30 minutes before using.

Overloading with toppings: Too many toppings release moisture and create a soggy crust. Stick to the amounts in the recipe and don’t add extra pineapple or pepperoni.

Using canned pineapple without draining: The liquid from canned pineapple will make your crust soggy. Always drain thoroughly and pat dry.

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Not loosening the edges before sliding: Use a spatula to loosen all four edges and the bottom before sliding the pizza onto a cutting board. This prevents tearing and keeps the toppings intact.

Skipping the garlic-jalapeño butter: This step is what elevates the pizza from good to memorable. Don’t skip it.

Easy Variations

Spice it up: Add more sriracha to the butter sauce or use ghost pepper hot sauce for serious heat.

If you enjoy this, you’ll love our Halftime Chili.

Switch the pepperoni: Use bacon, prosciutto, or ham instead. The salty-sweet combination still works beautifully with pineapple.

Add shrimp: Scatter cooked shrimp on top for a different protein. It cooks through in the oven and adds a light, briny flavor.

Make it vegetarian: Skip the pepperoni and add caramelized onions, roasted red peppers, or sun-dried tomatoes for depth and richness.

Sheet Pan Hawaiian Pizza

Recipe by 50Krecipes

0.0 from 0 votes

Restaurant-quality Hawaiian pizza made on a sheet pan with crispy crust, spicy sriracha butter, fresh pineapple, three cheeses, and pepperoni. Ready in 45 minutes.

Course: Main Courses, Pizza

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• extra virgin olive oil, for greasing

• 1 pound pizza dough, at room temperature

• 3 tablespoons salted butter

• 1/2 tablespoon sriracha

• 1 tablespoon tamari/soy sauce

• 4 cloves garlic, chopped

• 1/4 cup pickled jalapeños

• 2 tablespoons sliced pepperoncini

• 1 cup fresh pineapple chunks

• 1 1/2 cups brick cheese or whole milk mozzarella, cubed

• 1/2 cup provolone cheese, cubed

• 1/2 cup cheddar cheese, cubed

• 8 ounces pepperoni, sliced

• 1 jalapeño, thinly sliced

• green onion, cilantro, and basil, for serving

Directions

• Position an oven rack in the bottom half of the oven. Preheat the oven to 500° F.
• Place the pizza dough on a lightly oiled quarter sheet pan (9×13). Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.
• Meanwhile, make the sauce. In a bowl, mix 1 tablespoon melted butter, the sriracha, tamari, and 2 cloves of garlic.
• To assemble. Spoon over the sauce. Add the pickled jalapeños, pepperoncini, and pineapple. Top with cheese, then pepperoni. Bake until bubbly and a crispy cheese crust has formed, 10 to 15 minutes. Using a spatula, loosen the edges and slide onto a cutting board.
• Melt 2 tablespoons butter with 2 cloves chopped garlic. Let the garlic turn golden and crisp, then add the sliced jalapeños and remove from the heat. Spoon the butter over the pizza.
• Slice the pizza into squares and serve with fresh herbs and ranch, if desired.

Good to know: for food-safety guidance, see the USDA safe minimum internal temperatures.