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.
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.