If you’ve never had spicy pineapple pizza, prepare for a wild flavor ride that’s both sweet and fiery. This tropical-inspired recipe is a West Coast favorite, born from the melting pot of California’s bold culinary spirit. By combining the sweetness of juicy pineapple with the fiery kick of red chilies and the herbaceous pop of cilantro, this pizza hits every taste note in perfect balance. Whether you’re a pineapple-on-pizza believer or a skeptic, this fusion recipe just might win you over. The heat elevates the sweetness, while the cilantro finishes with a cooling freshness. It’s a flavor profile made for warm evenings and bold palates, and it fits right into LA’s vibrant food scene. Whether you’re making this for a backyard gathering, a beachside dinner, or a Friday night in, the spicy pineapple pizza brings flair, fun, and unforgettable flavor to your table.
Pizza lovers, get ready to ignite your palate with a bold blend of sweet, heat, and herbaceous freshness. The Pineapple, Red Chili & Cilantro Pizza is a fiery, tropical twist born from the sunny coasts of Southern California and the vibrant kitchens of Southeast Asia. It brings together the zing of fresh pineapple, the fiery kick of red chili, and the cooling green freshness of cilantro for a sensory explosion that surprises and satisfies.
Inspired by the controversial yet adored Hawaiian pizza, this version dials it up with a fresher, more sophisticated flavor profile. The pineapple isn’t canned—it’s charred for caramelized depth. The chilies are fresh and spicy. And the cilantro? It’s added post-bake for a punch of green that ties everything together.
Whether you’re hosting a beachside BBQ or craving a slice with a twist, this pizza is your passport to tropical heat and vibrant flavor.
Equipment
Ingredients
Dough:
- 1 ball of pizza dough about 10 oz, homemade or store-bought
- Flour for dusting
Sauce:
- 1/3 cup tomato passata or pizza sauce
- 1 garlic clove finely grated
- 1/2 tsp chili flakes optional
Toppings:
- 3/4 cup fresh pineapple cut into small chunks
- 1 red chili pepper thinly sliced (Fresno or Thai chili recommended)
- 1 cup shredded mozzarella cheese
- 1/4 cup red onion thinly sliced
- Fresh cilantro leaves a handful
- Olive oil for drizzling
- Sea salt and cracked black pepper to taste
- Optional: chili oil or hot honey for drizzling after baking
Instructions
Preparation:
- Lightly flour a clean surface and stretch or roll out the dough to a 10–12 inch circle. Place it on parchment paper for easy handling.
- Lightly char the pineapple chunks in a dry skillet or grill pan for 2–3 minutes, just until slightly caramelized. Set aside.
- In a small bowl, mix the tomato passata with grated garlic and chili flakes (if using). Season with a pinch of salt and pepper.
Assembly:
- Spread the sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle mozzarella over the sauce, then scatter on the pineapple, red onion, and sliced red chili.
- Carefully transfer the pizza to the hot pizza stone or baking sheet.
- Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Notes
- Balance is key: If you’re spice-sensitive, use less chili or choose a milder pepper like red jalapeño.
- Add protein: Grilled chicken or shrimp pairs wonderfully with this tropical-spicy flavor.
- Make it vegan: Swap out the mozzarella for your favorite vegan cheese.
- Make ahead tip: Char and store the pineapple in the fridge a day ahead to save time.
