How To Prepare Hawaiian spaghetti

A family-friendly pasta recipe that makes the most of tinned foods. If your kids love Hawaiian pizza then this ham and pineapple pasta is a great twist to try for a quick mid-week dinner.


  • 400g/14oz spaghetti (or pasta shape of your choice)
  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced or finely chopped
  • 200g/7oz tinned ham, cut into cubes
  • 400g tin pineapple chunks in juice
  • 200g/7oz full-fat cream cheese
  • salt and black pepper


  1. Cook the spaghetti or pasta in a saucepan of boiling salted water according to the packet instructions.

  2. Meanwhile, melt the butter in a medium saucepan over a low heat. Gently fry the onion for 4–5 minutes, or until softened but not coloured. Add the garlic and chunks of ham and cook for 2–3 minutes more, stirring regularly.

  3. Drain the pineapple, reserving the juice. Add the cream cheese and pineapple chunks to the onion and garlic, along with half the juice. Cook together for 2–3 minutes, or until the cheese melts and the pineapple pieces are hot. Add the remaining juice and heat through gently.

  4. Drain the pasta then return to the pan and add the ham and pineapple sauce. Season with a little salt and lots of black pepper. Toss together until the spaghetti is lightly coated in the sauce and serve immediately.

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