Buzz
Before anyone jumps in with comments like, 'Just remove the pineapple,' or 'That's not real pizza,' please keep in mind that we've heard it all before. It's tedious, and honestly, it's not worth your time. There's nothing wrong with adding fruit to pizza (tomatoes are technically fruits too), and topping a cheesy, greasy pizza with sweet, tangy pineapple makes perfect sense. The acidity cuts through the fat, which—let's say it together—lets you eat more pizza without your taste buds getting overwhelmed by salt and grease.
However, slapping watery canned pineapple onto your pizza is a crime—well, at least a misdemeanor—and it's likely the main reason for the mixed reactions to this dish. True pizza artisans consider every ingredient carefully, preparing them in ways that allow each to shine. Pineapple, like any other topping, deserves this same thoughtful approach.
Grill the Pineapple
Raw pineapple can be a bit sharp in flavor and tends to release moisture as it cooks. Grilling your pineapple first takes care of both of these problems. Grilled pineapple has a richer taste. The heat caramelizes the sugars, removes excess water, and deepens the flavors, all while maintaining that tangy kick. A bit of char adds a perfect touch too.
If you don't have a grill, you can sear the pineapple in a cast iron skillet, waffle it, or roast it at 400°F until it reaches your desired level of caramelization. Just make sure to cook it before adding it to the pizza. It will completely change how you see pineapple on pizza.
Experiment with your meats
No offense to our friends to the north, but Canadian bacon is a middle-tier cured pork option. You might not be surprised to hear that my top choice for pairing with pineapple is prosciutto, but here's the twist—I don't cook it. Not even a little. Instead, I lay cold slices of this fancy ham on the hot pizza, which allows the fat to melt just enough and lets those savory, porky flavors come alive (plus, the cold meat helps protect the roof of your mouth from the scorching cheese).
And who says you’re limited to ham? Pepperoni is right there, and its bold, salty punch practically demands to be balanced with the tangy sweetness of pineapple. Even better, try a spicy pepperoni—sweet and spicy are a natural, perfect pair. (I wouldn’t even be upset if you went with pineapple and Italian sausage, though my Italian-American partner might have a minor cultural meltdown over it.)
Add some grease
I haven’t personally tested this method yet, but it’s a tip from Ken Forkish, the owner of the respected Ken’s Artisan Pizza in Portland, so I’m confident in its effectiveness. Forkish takes his pineapple pizza to the next level by spreading a thin layer of bacon grease beneath the toppings. According to Food52, this subtle addition makes a delicious difference without being too obvious.
Forkish's method involves spreading a thin layer of bacon grease beneath the sauce, cheese, ham, pineapple, and more cheese. While it doesn’t impart a strong bacon flavor, the result is simply good. We conducted a blind taste test at Food52 HQ, and confirmed that this technique works wonders. The trick works not only on pineapple pizza but enhances nearly any pizza. With its just-under-salted mozzarella and tangy sauce that welcomes a hint of roundness—like a well-balanced vinaigrette—everything improves, though you won’t quite pinpoint the bacon flavor.
You can add bacon grease to any pizza, not just those topped with pineapple. Just keep it a secret from my Italian-American boyfriend—he’s quite particular when it comes to pizza.
