Does pineapple belong on pizza? Even in our household, we disagree! This question has fired up many pizza makers and divided many pizza-loving families. Some folks enjoy it and say it’s the best combo, and others say that fruit doesn’t belong on pizza, period! Let’s explore what makes this debate as polarizing as the election!
Our family is divided. Heather says pineapple and pizza are a perfect match! However, Todd says “no way” to this sweet fruit, saying it has no business on pizza!
Despite debates between Todd and I, pineapple on pizza is not that controversial everywhere. Hawaiian Pizza is very popular in Australia, New Zealand, Columbia, and The United Kingdom. And there is a very similar pizza in the Philippines, with pineapple and ham. The sauce is sweeter, though, it starts off as a pretty traditional red sauce (tomatoes, basil or Italian seasonings, garlic powder, and salt), but it also has the addition of ketchup and sugar in the tomato sauce.
It’s also not as disliked and contended in the United States as some would think. In 2020, GrubHub actually named it “America’s Favorite Pizza” after the pizza became 689% more popular than it had been in 2019. And 47% of Americans approve of pineapple on pizza as opposed to 32% disapproving (20% are unsure).
On the other hand, don’t suggest this to an Italian! There are some pretty wild (and funny) videos on YouTube where someone has suggested putting pineapple on a classic AVPN Neapolitan Pizza Recipe!
So, does pineapple belong on a pizza, yes or no? It’s not a simple answer. Pizza comes in many styles to fit many different taste buds – it’s one of the best things about pizza; it can be customized in different ways, from classic to unique. You can top your pizza with almost anything you can imagine! So, the answer is yes; pineapple does belong on pizza – if you like it. If you don’t like it, then…. it doesn’t! It’s your choice because it’s your pizza! But let’s explore some of the reasons why this is a controversial topping.
Why Does Pineapple Not Belong on Pizza?
Pineapple has a strong flavor that your cheese and other toppings have to compete against, and you may not get as much of the flavor from those toppings as you’d like.
Some people just want a savory pizza and don’t want any sweet toppings at all.
Pineapple is very juicy. Heat will release some of this natural liquid, making your sauce more watery and perhaps causing some sogginess on your crust.
To bolster the side against pineapple on the pie, most restaurants in Italy don’t carry Hawaiian Pizza, the familiar name for pizza with pineapple traditionally paired with Canadian Bacon. And Iceland’s President, Gudni Thoilacius Johannesson, even joked that he would like to make pineapple as a pizza topping illegal!
Why Does Pineapple Belong on Pizza?
Many people like a salty-sweet combination, and pineapple pizza nails that flavor profile. Just like a honey-glazed ham, the sweet juice from the pineapple becomes luscious and a bit syrupy on the Canadian Bacon.
Why not get some extra nutrients with your pizza? Pineapple is loaded with Vitamin C and Vitamin B6. It also has iron, magnesium, calcium, fiber, potassium, and protein. It’s like a citrusy mega vitamin on your pizza! Pineapple also benefits good digestion. Pineapples are the only food source of bromelain, a combination of enzymes that digest protein. Bromelain makes it easier for you to digest food and absorb it.
Pineapple helps lift the overall flavor profile of the pizza as the sweetness will cut through some of the saltiness and create a delectable pizza unlike any other!
Dwayne “The Rock” Johnson loves pineapple and ham on his pizza… nuff’ said! You can read the article about The Rock and his Hawaiian Pizza indulgence here.
Hawaiian Pizza History
Oddly enough, Hawaiian Pizza was not invented in Hawaii. It was created in Canada by a Greek immigrant named Sotirios “Sam” Panopoulos in 1962. Sam lived in the province of Ontario and previously made Chinese food. He was inspired by the pineapple used in Sweet and Sour dishes. So, he put pineapple pizza to the test in his restaurant. The taste quickly caught on with customers and became a crowd-pleaser. Sam named the pizza after the brand of canned pineapple he used: Hawaiian Brand Pineapple.
In 2017 Sam gave an interview to the BBC, saying he and his brothers enjoyed the contrast between the pineapple’s sweetness and the savory flavor of the ham. He said, “We just put it on, just for the fun of it, see how it was going to taste,” He added, “We were young in the business, and we were doing a lot of experiments.”
Hawaiian Pizza’s Snacky Cousin
Believe it or not, Hawaiian Pizza also has a snacky cousin. Toast Hawaii (or Hawaiian Toast) is an open sandwich. Instead of pizza dough, a slice of buttered toast is topped with ham, cheese, and a slice of pineapple. A maraschino cheery is placed in the middle of the pineapple ring. Some variations also include ketchup or a fruity jelly or jam. Then it is broiled so that the cheese melts. It was made popular by the West German TV cook Clemens Wilmenrod in the 1950s.
Fun Fact!
People in Canada do not call those round ham discs found on Hawaiian Pizza Canadian Bacon. They call it Back Bacon! If you ordered ‘Canadian Bacon’ in Canada, you would get something similar looking to our Canadian Bacon, but that meat is pickle-cured and rolled in fine golden cornmeal. In Canada, Canadian Bacon is also called “pea meal bacon” because it is rolled in the fine cornmeal.
If you’ve never tried pineapple on pizza, it is time to get your oven ready! The only way to enter the great pineapple debate is to try it and pick whether you are #TeamPineapple or #TeamNoPineapple!
The Best Hawaiian Pineaple Pizza
Equipment
- 1 Pizza pan or cookie sheet (if cooking in regular oven)
- 1 Outdoor pizza oven Optional
- 1 Pizza Peel Optional
- 1 Pizza Cutter
Ingredients
- 1 12" Pizza Dough Store-bought,or try our recipe for Easy Peasy Dough
- 1 Tbsp AP flour and/or cornmeal If using a pizza peel
- 1 Tbsp Olive Oil If using a pizza pan/cookie sheet
- .5 cups Pizza Sauce Store-bought or homemade
- 4 ounces Mozzerella Cheese Equals about one cup
- 6 ounces Canadian Bacon Cut into halves or thirds, if you prefer
- 1.5 ounces Bacon Bits Optional
- 8 ounces Pineapple Fresh or canned, drained and sliced
Instructions
- Preheat oven to 450 degrees. If using an outdoor oven, preheat pizza oven to 800 degrees.
- Prepare your pizza dough. While you can use most freshly made doughs about 10 minutes after making it, most store-bought pizza doughs must be out of the fridge for at least 30 minutes to warm up to room temperature. Check your specific instructions if you're using store-bought.
- Some people roll out the dough with a rolling pin, and some like flattening it into a disc shape with their hands. I say you stick to what method you are most comfortable with. Use some flour to keep it from sticking to your hands, the counter, or your rolling pin.
- If you use a pizza pan/cookie sheet in the oven, most are non-stick, but adding a thin coat of olive oil which helps prevent any sticking and promotes even browning on the bottom of your pizza.
- Place the dough on the pizza pan/cookie sheet or spread an even layer of flour and/or cornmeal on your pizza peel if using one. Then place the flattened-out dough on the peel.
- Take a spoon and apply the sauce one spoonful at a time.
- Take the back of the spoon and spread it out over the dough, leaving about 1" of crust without sauce around the edge. Many people like using a "bullseye" pattern, swirling the sauce from the center out. Start with less sauce and add more as needed. It is easier to add more than take it away.
- Once you're happy with your sauce distribution, evenly spread your cheese on top. Next, place the Canadian Bacon, bacon bits, and
- Finally place pineapple over the pizza.
- Place the pizza in the oven, or using a peel, launch the pizza into your pizza oven.
- In the inside oven, cook for 20-22 minutes, rotating the pizza halfway through cooking.
- In the pizza oven, turn a quarter turn every 1-2 minutes until cooked (about 4-8 minutes total).
- Check the bottom of the crust before pulling the pizza out of the oven.
- Let the pizza rest for 5 minutes before slicing and then serve immediately.
Notes
Nutrition
Heather is a passionate culinary enthusiast who has honed her baking and cooking skills since she was a young girl. Her culinary journey started in the kitchens of her mom, dad, aunt, and grandma. Even though Heather loves the comfort of a familiar recipe, she often embraces the role of an explorer in the kitchen and enjoys experimenting with new techniques and ingredients.