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 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.