pineapple is an acceptable pizza topping, you should be mocked and shunned from society.
Americans will wash their food down with straight corn syrup but cry if some fruit touches their savory dinner treats.
The correct answer to “will adding cooked pineapple to this dish improve it?” is always “yes, that will always improve everything whether it’s a burger or curry or pizza or soup or rice.”
The problem with the so-called “Hawaiian” Pizza is that there’s no attempt to balance flavors. It’s just sour and (sometimes) sweet pineapple tossed thoughtlessly onto a ham pizza. Pineapple goes great in a lot of things - curries, sweet and sour pork, etc., but most of those dishes are thoughtfully balanced so that there are no overwhelming flavors.
“Hawaiian pizza” is mid because of the ham, and also because it’s usually like unripe frozen or canned pineapple. What you want are slices of fresh pineapple on a pepperoni pizza with onions and chopped garlic. Oh, and fresh basil leaves underneath the cheese and pepperoni to protect them from the heat - the onions and pineapple on the other hand go on the very top so they get the most intense heat.
Let me also throw out there: pickled jalapeño and pineapple along with whatever else you like. Salt, sweet, heat, little bit of acid. It’s good, folks. You can go fresh jalapeño if you’d rather a bit of freshness over more salt.
I prefer habeneros or brazilian starfish peppers (those in particular are great - I grew some one year and they were basically the perfect pepper to slice up and add to a pizza) myself. I really need to start growing hot peppers again.
The correct answer to “will adding cooked pineapple to this dish improve it?” is always “yes, that will always improve everything whether it’s a burger or curry or pizza or soup or rice.”
Pineapple covers two (sweet and acid) of the four major flavor-carrying categories (sweet, acid, salt, and fat) and cooks up to have nearly as much of a sort of substantialness as cooked tofu or meat does. These characteristics make it mesh neatly into basically any dish and allow it to serve the same role as a wide range of other ingredients as long as one’s cognizant of what it’s adding and what the substituted ingredient would have added.
Americans will wash their food down with straight corn syrup but cry if some fruit touches their savory dinner treats.
The correct answer to “will adding cooked pineapple to this dish improve it?” is always “yes, that will always improve everything whether it’s a burger or curry or pizza or soup or rice.”
The problem with the so-called “Hawaiian” Pizza is that there’s no attempt to balance flavors. It’s just sour and (sometimes) sweet pineapple tossed thoughtlessly onto a ham pizza. Pineapple goes great in a lot of things - curries, sweet and sour pork, etc., but most of those dishes are thoughtfully balanced so that there are no overwhelming flavors.
“Hawaiian pizza” is mid because of the ham, and also because it’s usually like unripe frozen or canned pineapple. What you want are slices of fresh pineapple on a pepperoni pizza with onions and chopped garlic. Oh, and fresh basil leaves underneath the cheese and pepperoni to protect them from the heat - the onions and pineapple on the other hand go on the very top so they get the most intense heat.
Let me also throw out there: pickled jalapeño and pineapple along with whatever else you like. Salt, sweet, heat, little bit of acid. It’s good, folks. You can go fresh jalapeño if you’d rather a bit of freshness over more salt.
I prefer habeneros or brazilian starfish peppers (those in particular are great - I grew some one year and they were basically the perfect pepper to slice up and add to a pizza) myself. I really need to start growing hot peppers again.
Pineapple covers two (sweet and acid) of the four major flavor-carrying categories (sweet, acid, salt, and fat) and cooks up to have nearly as much of a sort of substantialness as cooked tofu or meat does. These characteristics make it mesh neatly into basically any dish and allow it to serve the same role as a wide range of other ingredients as long as one’s cognizant of what it’s adding and what the substituted ingredient would have added.
This is just pure idealism tbh, completely undialectical thinking.
spoiler
I’m just messing with you it’s just that I don’t really like sweetness in my salty/savory foods.
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