Nicarlyle Hanchard / The Jambar
I am not here to discuss the history of Hawaiian pizza. I am, however, here to talk about the sweet and savory goodness that is pineapple on pizza. I know it is considered a faux pas for some to even consider fruits on pizza, however, I am not that someone.
I cannot recall the first time I had Hawaiian pizza, but I have been obsessed ever since. I would be that one person who is disappointed when I go somewhere and they have all the other pizza toppings, but the pineapples are missing. Don’t get me wrong, I still eat what’s there — pizza is pizza — but I would like my pineapples.
I understand why people don’t want pineapples on their pizza. If you think of it as a fruit and not as a pizza topping, you would be repulsed. I would never consider having apples or strawberries on my pizza. There is likely someone, somewhere, having a fruit pizza — which may just be a fruit salad on a flatbread, tortilla or Pillsbury pie crust. I am not entirely sure I would eat that, but if a good enough argument is made, I might.
Considering that I was previously not a fan of veggie pizza until I tried it once at Pizza Hut, I get the apprehension by some to have pineapples anywhere near their savory food. I have long loved pineapples as a fruit themselves. When I was younger, an aunt of mine would add pineapple chunks to her sweet and sour chicken — great stuff.
Some of you may have turned your nose up at that, but what is cooking if not another form of creative expression? Everyone has one ingredient that makes a recipe their own, and hers was pineapple. I also put pineapple slices in my water every so often — it adds a nice flavor to the water.
I have heard that some people buy pineapple slices to put on their pizza post baking. I have not tried that and I don’t think I will. I like everything on my pizza to go through the same process, you know?
My fascination with Hawaiian pizza may stem from the ham I would eat during Christmas, which was baked with pineapple slices and cherries. In typing that sentence, I somewhat understand how off-putting that could be, but it adds to the flavor.
In the oven, the pineapple and cherry become one with the ham. Think of it like the injectable marinade used when roasting a turkey, or the applewood and oakwood used when grilling meats — it’s all about the flavor.
Anyhow, parts of this writing became centered on my love of pineapples and not the pizza. Either way, give Hawaiian pizza with pineapple and ham a try, you may just like it.
If you have tried it and were not fond of that first experience, do it again. Your taste buds might be unhappy with you, but at least I made someone else experience pineapple on pizza.
