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Creamy Hawaiian Spaghetti

by Santos Jimenez

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Craving something fresh, tropical, and totally ingenious? Chef Santos takes everything great about sweet-savory Hawaiian pizza, and transforms it into an irresistible pasta dish. Luscious cream sauce, studded with tender shredded chicken breast and smoky chopped ham, coats every strand of perfectly al dente spaghetti, topped with melty Mozzarella cheese, sweet pineapple, and fresh chopped parsley. It’s an unforgettable combination of flavors!

Nutritional facts

Protein

52g

Carbs

45g

Calories

860

Fat

52g

Ingredients

Butter, Onion Powder, Black Pepper, Garlic, Mozzarella Cheese, Sour Cream, Heavy Cream, White Pepper, Kosher Salt, Mayonnaise, Smoked Ham, Chicken Breast, Italian Parsley, Spaghetti, Canned Pineapple

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 145 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Please add a second full pineapple ring.

Joyce · 06/12/25

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About Santos Jimenez

Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot — Jiménez hasn’t looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang’s, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico — the recipes that I have engraved in my hands."

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